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Fish and seafood from Indonesia
Pedah (peda) is Indonesian mackerel that is salted and fermented, and a review describes it as a fatty, salty, partly dried fish. Local makers are reported to salt the fish twice at 25 % and to ferment it for one to two weeks. In a 2014 lab study the fish were salted for 7 days, washed and aired, then salted again for 21 days in a container lined with rice husk and dried banana leaves.
| Mackerel (kembung) | In the study, four fish weighing 400 to 450 g were soaked in the terasi solution (36 fish in all, across three salt levels)[fajri2014] |
| Salt15 %, 20 % or 25 % (w/w) at each salting | Panellists liked the 25 % treatment best; local practice salts twice at 25 %[fajri2014] |
| Terasi (shrimp paste) solution as a lactic acid bacteria source10 g terasi in a 20 % (g/L) salt solution | The study's addition, not part of the traditional method[fajri2014] |
| Rice husk and dried banana leaves | Line the container for the second salting[fajri2014] |
| Starter | spontaneous in local practice, with no starter added; the study added a terasi soak as a lactic acid bacteria source |
Total time across the recorded steps: 29 days
What changes: The mackerel soak briefly in a salty terasi solution
The study's way of adding lactic acid bacteria; local makers skip it.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pedah (peda) is Indonesian mackerel that is salted and fermented, and a review describes it as a fatty, salty, partly dried fish. Local makers are reported to salt the fish twice at 25 % and to ferment it for one to two weeks. In a 2014 lab study the fish were salted for 7 days, washed and aired, then salted again for 21 days in a container lined with rice husk and dried banana leaves. Made in 4 steps over 29 days. The longest step, second salting in a lined container, takes 21 days (Fajri Y 2014). Salt is 15–25 % (Fajri Y 2014). Lactic acid bacteria does most of the fermenting.
| Main step | 21 daysReported[fajri2014] | Second salting in a lined container |
|---|---|---|
| Salt | 15–25 %Reported[fajri2014] | First salting |
Pedah is salted twice, with a wash and airing in between, and in the 2014 lab study the fish were packed for the second salting in a container lined with rice husk and dried banana leaves (Fajri et al. 2014).
Mackerel can form histamine if it is not kept cold before it is processed, and this causes scombrotoxin poisoning. The fish may not look or smell bad, and cooking, freezing and canning do not get rid of the toxin once it has formed, so keep the fish at 40 °F (4 °C) or lower before it is processed [fda-bbb]. In a 14-day study with 30 to 50 % salt, finished peda held 16.8–18.4 mg/100 g total volatile bases and 2.2–3.4 mg/100 g trimethylamine, and both fell as the salt rose (Desniar et al. 2009).
Every number is labelled with how it is known. How this atlas is made
Rao and colleagues (1958) cite Van Veen (1953) on pedah Siam, a partly dried salted mackerel (Scomber neglectus and S. kanagurta) from Thailand that careful packing matured into a product highly valued in Indonesia.
