Pindang fish is a preserved fish or a popular community because the end product has a distinctive taste and not too salty. Pindang fish is processed by combining two methods of preservation, namely salting and boiling. Fishing is done by boiling fish in salt solution for a certain period of time. The function of salt is to improve the texture of the fish to be more compact, improve taste, and extend the shelf life.
The types of fish commonly used as raw material for shrimp are sea water fish such as tuna ( Euthynnus spp ), mackerel ( Scomberomorus spp ), bloated ( Scomber spp ), kite ( Decapterus spp ) and freshwater fish such as mas ( Ciprinus carpio ) and indigo ( Tilapia nilotica ) as well as brackish water fish such as milkfish ( Chanos chanos ).
Pindang fish are rich in vitamins A and D with protein content of 15% – 24%. Pindang fish was popular among people outside Indonesia. In some neighboring countries, pindang fish have different names. In Thailand pindang fish known as Pla thu nung, in Philippine Sinaeng, in Malaysia and Singapore known as boiled fish. In Indonesia itself known pindang fish with ome names namely pindang fish, cue, or presto.
Figure 13. Fish pindang bandeng
There are several reasons why pindang fish is quite popular and popular, namely:
1) The process of making pindang fish is simple and can be done by everyone.
2) Spices added to the process of making pindang fish following the tastes and desires of consumers.
3) The nutritional value of pindang fish is high enough that it can be used as one source of animal protein.
4) Raw material of pindang fish can come from various type, size, and freshness of fish. But of course this will affect the quality of the resulting product.
5) Liquid waste from the process of pengindangan can be used as raw material for making petis or fish sauce.