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

Dipananda, Kyana (2020) 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. Samudra Report (83). pp. 26-28. ISSN 0973 1121

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Abstract

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.

Item Type:	Articles
Class Number:	920.SAM1144
Keywords:	Samudra Report, ICSF, Indonesia, Fish Processing, Fishing Gear, Net Fishing, Artisanal Fisheries, Marine Products, Fish Species, Exports, Women, Dry Fish
Subjects:	Fisheries Trade Right to Resources
Depositing User:	Varsha V icsf
Date Deposited:	14 Sep 2021 11:12
Last Modified:	28 Mar 2022 14:26
URI:	http://icsfarchives.net/id/eprint/1757

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