During a visit to a traditional smoked fish processing workshop in Indonesia in mid-January 2024, a journalist from Tân Hoa Xã witnessed firsthand how the workers produce the final product. Smoked catfish is a traditional dish of the people living in West Java province of Indonesia.

Grilling is one of the oldest and earliest cooking methods of human beings. The people of Indonesia also favor this method of cooking. And smoked fish is considered a traditional dish of Indonesian cuisine.

Over generations, the Indonesians have improved this method to give the food a special flavor while preserving it for as long as possible. Smoked fish is an example of this.

The processing process at a traditional fish grilling workshop in Bogor city, West Java province, involves selecting raw materials carefully until they are smoked by skilled, careful, and precise workers.

After the fish is cleaned, it is cut in half but not separated. Then, the workers remove impurities from the fish’s belly and rinse it under running water.

In the next step, the fish is soaked in a salt solution for about an hour. The fish meat is then drained before being placed on the grilling rack. All are exposed to the fragrant wood smoke and charcoal fire. This ensures that each piece of fish has a consistent texture and flavor. This process requires skill and experience from the workers.

Each production workshop may have different sterilization processes with varying durations, but the common end product of smoked fish is pieces with a brownish yellow, shiny color. Finally, the workers take the fish off the grill and let it cool. The final step is packaging in vacuum-sealed bags.

In the early days of 2024, the production workshop continuously operates, producing around 500kg of finished fish for the market every day. This is not only a traditional dish favored by the locals but also exported to countries like Malaysia and Nigeria.

Handcrafted production workshops still exist in Indonesia, considered places to preserve and develop traditional dishes, while also making significant contributions to the local economy.
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