Small fish—typically mackerel, tuna, or scad—are salted and packed tightly into woven bamboo baskets (besek) or cylindrical containers (crokok) before being boiled or steamed in large vats.The combination of heavy salting and boiling acts as a natural preservation method, extending the fish’s shelf life while giving it a distinct salty, savory flavor.In Indonesian culinary terminology, the process itself is called pemindangan, and the resulting product is known as Ikan Pindang










































































































































































































































































