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In Indonesia, snakehead fish, called ikan gabus, are served as the main parts of traditional dishes such as the Betawi people's pucung gabus, and considered to be a delicacy due to their rarity in the wild and in aquaculture, as they are harder to raise than other popular freshwater fish such as catfish and carp.
Pempek in Bangka Island are made from mackerel (ikan kembung) and its sauce is red chilli based, while in Jakarta or other cities they could be made from gourami fish. The latest variant is pempek udang, pempek made of minced shrimp originated from Sungsang area in Banyuasin near the Musi river estuary, [6] it is noticeable with its pinkish color.
Pindang kepala ikan manyung or pindang gombyang: Pindang that uses the head of ikan manyung or ikan jambal . It is commonly found in Indramayu in West Java, Pati and Semarang in Central Java. [31] [32] Pindang kerang: Pindang made of mussel, either kerang darah (Tegillarca granosa) or kerang hijau (Perna viridis), another variant from Palembang.
Capture (blue) and aquaculture (green) production of Striped snakehead (Channa striata) in thousand tonnes from 1950 to 2022, as reported by the FAO [6]Channa striata, the striped snakehead, is a species of snakehead fish.
Popular presentations of milkfish in Indonesia include bandeng duri lunak (soft-boned milkfish, ikan bandeng is Indonesian for milkfish) from Central and East Java or bandeng presto, which is pressure cooked milkfish until the thorns are rendered tender, and bandeng asap or smoked milkfish.
Glossogobius is a genus of gobies native to fresh, brackish and marine waters from Africa to the coasts of the western Pacific Ocean. They are found in Madagascar ...
Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.. Pekasam or Bekasam is widely distributed in Indonesia, especially in Gayo highlands in Aceh, [4] Riau, [5] South Sumatra, [6] Kapuas Hulu in West Kalimantan, [7] Banjarmasin in South Kalimantan, and Cirebon in West Java.
Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish). [1] Distinctively Batak elements of the dish are the use of torch ginger fruit (asam cikala), and andaliman (similar to Sichuan pepper). [1]