Boiled fish

Bamboo-packed mackerel pindang, sold in traditional market in Indonesia.

Boiled fish, or precisely salt-boiled fish is fish boiled with salt and thus preserved for later consumption. Although the method is used in other parts of the world, it is only of major commercial significance in Southeast Asia. The shelf life of the products varies from one or two days to several months. In Indonesia, this fish preservation method is known as pindang.

Preservation method

Boiled fish employed the preservation technique both through the exposure of high temperature and salting. The high temperature of boiled water killed microbes that might decompose the fish flesh, while the application of salt promote the preservation.

This technique is especially prevalent in the tropics during monsoon season, since the torrential rains would hinder the sun-dried method of the traditional salted fish.

Although the basic ingredients often only involved fish, water and salt, other ingredients, especially spices or herbs that contains tannin might be added to assist preservation effectiveness. The source of tannin usually turmeric, tamarind, shallot skin, teak leaves, guava leaves, tea, soy sauce, or other spices common in Southeast Asia. This gives the food a yellowish to brown color and lasts longer compared to plainly boiled fish.

Regional variation

Pindang making in Blimbing, East Java circa 1920s.

In Indonesia, various boiled fish products are generally known as pindang, which is often described as Indonesian salt-boiled fish.