 Fish crackers | |
| Alternative names | Krupuk ikan |
|---|---|
| Course | Snack |
| Place of origin | Indonesia[1] |
| Region or state | Southeast Asia |
| Serving temperature | Room temperature |
| Main ingredients | Fish, tapioca starch, spices and other ingredients |
| Variations | Different variations according to ingredients |
Fish crackers aredeep-friedcrackers made fromfish andspices, originating fromIndonesia. The crackers are made mainly withtapioca flour and/orsago flour and thensalt,sugar, andMSG as seasonings.[2] Fish crackers can be found throughoutSoutheast Asia andEast Asia. However, they are more commonly found and of greater variety inIndonesia andMalaysia.
Likekrupuk udang (prawn cracker),krupuk ikan (fish cracker) is a popular type ofkrupuk inIndonesia.Tenggiri (wahoo) andcakalang (skipjack tuna) are probably popular fish used for fish crackers. Nevertheless, other edible fish, such asbawal (pomfret) andekor kuning (Caesionidae), might also be used.
Many coastal fishing towns and cities in Indonesia have developed their recipes and types.Cirebon inWest Java andPalembang inSouth Sumatra are famous for their unique fish crackers that usetengiri.[3] The flatkemplang style of fish cracker is associated with the Southern Sumatra region, fromLampung,Palembang, toBangka island, while the cylindricalamplang style is associated with coastalBorneo, fromSamarinda,Balikpapan,Banjarmasin, toPontianak. In Palembang, fish crackers are usually eaten withpempek fish cake withkuah cuko (a sweet, spicy, and sourvinegar-based sauce).
Coastal fishing towns are traditionally known as the production centers for fish crackers. In Indonesia, fish crackers are produced inBangka and onBelitung island,Cirebon in West Java,Juwana inCentral Java, andSidoarjo inEast Java.[4] Major coastal cities such asPalembang,Bandar Lampung,Medan,Makassar,Pontianak, andSamarinda are also major production centers.
Fish cracker is a favourite snack in Malaysia and its neighbouring countries. Many fish cracker producers operate in the coastal areas of Malaysia, such asKelantan, Terengganu,Pahang,Johor,Kedah, Sabah, andSarawak.[2][5] The types of fish normally used to process these fish crackers include thewolf herring (ikan parang),sardines (ikan tamban),round scad (ikan selayang),threadfin bream (ikan kerisi),ox-eyed scad (ikan lolong bara),goatfish (ikan biji nangka),lizard fish (ikan conor), and many others.[2]
Historically,Mukah, a fishing town inSarawak, is known for producing fish crackers.[6]
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