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Issue No:83
  • :0976 1121
  • :September
  • :2020

Samudra Report No.83, September 2020

 

Indonesia / PROCESSING

Dried, Tried, Tasted

At the core of the unique flavours and tastes of the East Java cuisine of Indonesia is the traditional artisanal fish processing technique of pindang


This article is by Kyana Dipananda (r.dipananda@uva.nl), is based on fieldwork in Sumenep, Indonesia


Sumenep Regency is located at the eastern end of the Madura Islands in Indonesia’s East Java province. It is known for its large fishery and marine potential. Several types of fishing gear exist in Madura, mainly the payang, a type of seine net, very common and essential among fishermen. The payang resembles a trawl net. By design, it has wings and a ‘cod end’ on the upper part of the net, supported by floats, and weights that secure the lower end. The second type of gear, introduced by the Indonesian government in Madura in 1976 to promote efficiency, is the purse seine. The purse seine fishery is characterized by high productivity and a larger scale, compared with the payang seine.

Besides these two types of gear, the gillnet fishery has also played an essential part in the Madurese fishing community. Artisanal fishers used to operate gillnets around the island, where it is classified into three types: drift, shrimp, and set gillnets. Most of the artisanal fishers...

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