Intip Cara Pengolahan Ikan Asin | RAGAM INDONESIA (05/08/20)

Summary

In this video, the process of making salted fish (ikan asin) is explained in detail. The method uses salt as a natural preservative to prevent bacterial growth in the fish. After cleaning the fish, it's soaked in water and coated with coarse salt, which is crucial for the preservation process. After 12 hours, the salt is absorbed into the fish, inhibiting bacterial activity. The fish is then briefly boiled and left to dry under the sun for two days until fully dehydrated. This traditional method results in perfectly preserved, dried fish.

Takeaways

• 😀 Fish salting is a traditional preservation method that uses salt to inhibit bacterial growth in fish.
• 😀 The process of making salted fish is simple and involves cleaning the fish before salting it.
• 😀 The fish is placed in a container filled with water and coarse salt is sprinkled over the fish's surface.
• 😀 The type of salt used plays a key role in the salting process; commonly, kitchen salt containing sodium chloride is used.
• 😀 After salting, the fish should rest for 12 hours to allow the salt to be absorbed into the fish's flesh.
• 😀 The salt helps stop bacterial growth and preserves the fish by drawing out moisture.
• 😀 After the salting process, the fish is soaked in boiling water for 5 minutes.
• 😀 The next step involves drying the fish, which can take up to two days to ensure it is fully dried.
• 😀 Sun drying is essential for the fish to become properly preserved and to develop the salted flavor.
• 😀 Proper fish salting and drying can significantly extend the shelf life of the fish while retaining its flavor.

Q & A

What is the main purpose of using salt in the process of making salted fish?

The primary purpose of salt in the salted fish process is to prevent bacterial growth in the fish's flesh, thereby helping with preservation.

How is salt applied to the fish during the process?

Salt is sprinkled evenly over the fish in a container filled with water, ensuring that it covers the entire surface.

What type of salt is recommended for making salted fish?

It is recommended to use table salt, particularly Burnic salt, which contains a high amount of sodium chloride, aiding in the preservation process.

How long should the fish be left to absorb the salt?

The fish should be left for about 12 hours to allow the salt to fully penetrate the flesh.

What happens to the bacteria in the fish after the salt is applied?

After applying the salt, the bacteria in the fish are inhibited or completely halted, helping to preserve the fish.

What should be done after the fish has been salted for 12 hours?

After 12 hours, the fish should be submerged in boiling water for about 5 minutes before being dried.

How long does the drying process take?

The drying process takes about two days to ensure the salted fish is fully dried and ready.

What is the purpose of boiling the fish before drying?

Boiling the fish briefly before drying helps to further halt any bacterial activity and prepare the fish for the final drying stage.

Why is the drying time for salted fish significant?

The drying time is crucial because it ensures the fish becomes thoroughly dry, preventing spoilage and extending its shelf life.

Is there any specific type of fish recommended for making salted fish?

While the script does not specify a particular type of fish, typically, fish like mackerel, tuna, and other small, oily fish are commonly used for making salted fish.