Preparation Authority tier 2

Ikan Asin: Salted Dried Fish Preservation

Overview

Ikan asin (salted fish) is the most ancient protein preservation technique in the Indonesian archipelago — fish rubbed with salt and dried in the sun until leathery and shelf-stable. Every coastal community in Indonesia has its own ikan asin tradition. The fish is reconstituted by soaking in water, then fried or added to sambals and curries.

Source

INDONESIAN CUISINE — DEEP EXTRACTION BATCH 8

Cross-Cuisine Parallels

Italian baccalà (salt cod — same preservation, different fish), Scandinavian stockfish (same air-dried preservation), Chinese salted fish (same technique — used in Cantonese cooking)