Bekasang

Bekasang is a fermented fish condiment from Eastern Indonesia. It is usually found in area around Sulawesi and Moluccas archipelago.^[1] The main component of this food is the stomach of fish that is fermented just like shrimp paste^[1]^[2]

One manner of preparation uses salt and is fermented for about a month. Another way from Ternate, uses only the stomachs of tuna. There, it is customary to eat with Sago, garnished with lemon and bird's eye chili.^[3]

References[edit]

^ ^a ^b Lee CH, Steinkraus KH, Reilly PJA. 1993. Fish Fermentation Technology. Tokyo: United Nations University.
^ Irianto, Prof Dr Ir Hari Eko. Produk Fermentasi Ikan (in Indonesian). Penebar Swadaya Grup. p. 86. ISBN 978-979-002-575-2.
^ Matsuyama (2013-11-05). Traditional Dietary Culture Of S. Routledge. p. 360. ISBN 978-1-136-88794-9.

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[Lee-1] Lee CH, Steinkraus KH, Reilly PJA. 1993. Fish Fermentation Technology. Tokyo: United Nations University.

[2] Irianto, Prof Dr Ir Hari Eko. Produk Fermentasi Ikan (in Indonesian). Penebar Swadaya Grup. p. 86. ISBN 978-979-002-575-2.

[3] Matsuyama (2013-11-05). Traditional Dietary Culture Of S. Routledge. p. 360. ISBN 978-1-136-88794-9.

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v t e Fish sauces and pastes
Fish sauce	Anchovy essence Colatura di alici Budu Cincalok Garum Jeotgal Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce
Fish paste	Anchovy paste Balao-balao Bagoong Bagoong monamon Bagoong terong Bekasang Burong isda Dayok Fish paste Garum Gentleman's Relish Jakoten Jeotgal Kamaboko Ngachin Ngapi Padaek Pissalat Pla ra Prahok Shiokara Shrimp paste Surimi Taba ng talangka Tomalley
List articles	Fish pastes Fish sauces

See also[edit]

References[edit]