Bekasang is afermented fish condiment from EasternIndonesia. It is usually found in area aroundSulawesi andMoluccasarchipelago.[1] The main component of this food is thestomach of fish that is fermented just likeshrimp paste.[1][2]
One manner of preparation uses salt and is fermented for about a month. Another way fromTernate, uses only the stomachs of tuna. There, it is customary to eat withSago, garnished with lemon andbird's eye chili.[3]
| Fish sauce |  | |
|---|---|---|
| Fish paste | ||
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