Ikan peda — mackerel salted and fermented for several days to weeks, producing a pungent, intensely savoury preserved fish with a distinctive ammonia-forward aroma. Ikan peda is the Indonesian equivalent of Swedish surströmming in terms of its polarising smell — the fermentation produces volatile amines that are deeply unpleasant to the uninitiated but deeply appetising to those raised on it.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 9