 Cakalang fufu in North Sulawesi, Indonesia | |
| Course | Main |
|---|---|
| Place of origin | Indonesia |
| Region or state | Minahasa,North Sulawesi |
| Serving temperature | Hot or room temperature |
| Main ingredients | smokedskipjack tuna |
Cakalang fufu is acured andsmokedskipjack tuna clipped on abamboo frame, aMinahasan delicacy ofNorth Sulawesi, Indonesia.[1]
After thecakalang (Minahasan for skipjack tuna) fish is cleaned (scaled and gutted), the flesh of thecakalang is split into two parts and clipped to a bamboo frame that has been prepared previously. Then the fish meat is cured usingsoda powder,salt, and some spices for flavouring. The cakalang meat later undergoes thesmoking process; the heat of fire and smoke must be evenly distributed so that all parts of fish are exposed to the heat, done, and dried. The tuna meat curing process takes about four hours and the cooling process takes about two hours. The process goes on until the color of the skipjack tuna turns reddish and the meat texture is rather dry and not watery.[2]
If processed correctly, cakalang fufu could last for a month, thus can be distributed throughout Indonesia as processedseafood.[3] In North Sulawesi, cakalang fufu is a popular dish and often bought by travellers as gifts.[4] Although it is well known throughout Eastern Indonesia, the main production center more precisely is the fishing town ofBitung, North Sulawesi.[2]
Cakalang fufu can be heated or fried and directly consumed withsteamed rice accompanied withdabu-dabu (Minahasansambal), or become the ingredient of other dishes, such as mixed withpotato salad, sprinkled uponnoodles ortinutuan, or cooked as spicy rica-rica withchili pepper.[5] It has a strong smoky flavor, thanks to being cooked over burning coconut husks.[6]
Cakalang fufu products can be found in major cities across Indonesia.[7] A common problem for local producers of cakalang fufu is raising the capital necessary to expand production. To solve this problem theMinistry of Industry (Indonesia) provides concessional loans (soft loans) through local governments.[8] Local governments also participate in fairs and festivals to increase public awareness of cakalang fufu.[7]
