Bekasang

Bekasang is a fermented fish condiment from Eastern Indonesia. It is usually found in area around Sulawesi and Moluccas archipelago. ^[1] The main component of this food is the stomach of fish that is fermented just like shrimp paste. ^{[1] [2]}

One manner of preparation uses salt and is fermented for about a month. Another way from Ternate, uses only the stomachs of tuna. There, it is customary to eat with Sago, garnished with lemon and bird's eye chili. ^[3]

See also

• Dayok, a similar Filipino preparation
• Shiokara, a similar Japanese preparation

References

1. Lee CH, Steinkraus KH, Reilly PJA. 1993. Fish Fermentation Technology. Tokyo: United Nations University.
2. Irianto, Prof Dr Ir Hari Eko. Produk Fermentasi Ikan (in Indonesian). Penebar Swadaya Grup. p. 86. ISBN   978-979-002-575-2.
3. Matsuyama (2013-11-05). Traditional Dietary Culture Of S. Routledge. p. 360. ISBN   978-1-136-88794-9.