Type Of Fermented Fish- Pekasam

Fermented Fish

Fish is a commodity that easily spoils and cannot be kept for a long period if not preserved. Several methods of preservation are practised to maintain the fish quality such as the traditional method of processing “pekasam”. Processing “pekasam” is very simple and does not require a large capital outlay. The “pekasam” is prepared by fermenting fish that is mixed with salt, “asam keping” (Garcinia fruit) or tamarind, brown sugar and roasted rice.

Freshwater fish are the first choice for processing into “pekasam”. These include several species, such as carps (Terubul, Temperas, Mengkawan and Loma), Javanese carp (Lampam jawa), barb (Mata merah), marble goby (Ketutu), perch (Kepar), giant goramy (Kalui), snakehead (Toman), goramy (Sepat padi), snakeskin goramy (Sepat siam), tilapia and feather back (Belida).“Pekasam” is popular in the northern states of the Peninsula, East Coast states and several other states. Perak is well known for its “pekasam” using freshwater fish as the industry developed significantly after the construction of the Tasik Chenderoh dam.

What Is Packaging ?

Packaging exists to deliver products to consumers in perfect condition. Well-designed packaging meets the requirements of the product while minimising economic and environmental impacts of both the product and its package. Good packaging uses only as much of the right kind of material as necessary to perform this task.

As packaging is reduced, the range of scenarios under which product losses occur rises, until the increase in product loss exceeds the savings from the use of less packaging material. Any reduction in packaging beyond that point is a false economy, since total amount of waste in the system increases.