Cakalang fufu facts for kids
Cakalang fufu in North Sulawesi, Indonesia
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| Course | Main |
|---|---|
| Place of origin | Indonesia |
| Region or state | Minahasa, North Sulawesi |
| Serving temperature | Hot or room temperature |
| Main ingredients | smoked skipjack tuna |
Cakalang fufu is a special type of smoked fish from North Sulawesi, Indonesia. It's made from skipjack tuna that has been prepared and smoked. This tasty dish is a famous food from the Minahasa people in that region. The fish is held on a bamboo frame while it is being smoked.
Contents
How Cakalang Fufu is Made
Preparing the Fish
First, the cakalang fish, which is the local name for skipjack tuna, is cleaned. This means removing its scales and insides. Then, the fish is carefully cut into two halves. These halves are then clipped onto a special bamboo frame.
Adding Flavor and Smoking
Next, the fish meat is rubbed with soda powder, salt, and other spices. These ingredients help to flavor the fish and also preserve it. After seasoning, the fish goes into a smoking process. The heat and smoke from a fire must reach all parts of the fish evenly. This makes sure the fish is cooked and dried properly.
The Smoking Time
The smoking part of the process takes about four hours. After that, the fish needs about two hours to cool down. The smoking continues until the skipjack tuna turns a reddish color. Its texture also becomes quite dry, not watery at all.
How Long it Lasts
If cakalang fufu is made the right way, it can stay good for up to a month! This means it can be sent to other parts of Indonesia as a delicious seafood product. In North Sulawesi, cakalang fufu is very popular. Travelers often buy it as a gift to take home. The main place where cakalang fufu is made is the fishing town of Bitung, in North Sulawesi.
How to Eat Cakalang Fufu
You can eat cakalang fufu in many ways. It can be heated up or fried and eaten directly with steamed rice. People often add dabu-dabu, which is a spicy Minahasan sauce, to their meal. Cakalang fufu can also be mixed into other dishes. For example, it can be added to potato salad or sprinkled on noodles. It is also used in a dish called tinutuan or cooked as a spicy rica-rica with chili pepper. This fish has a strong smoky taste, often because it's cooked over burning coconut husks.
Getting Cakalang Fufu to More People
Spreading the Word
You can find cakalang fufu products in many big cities across Indonesia. One challenge for the people who make cakalang fufu is getting enough money to make more of it. To help with this, the Ministry of Industry (Indonesia) offers special loans. These loans are given through local governments. Local governments also help by attending fairs and festivals. This helps more people learn about cakalang fufu and its unique taste.
