Roa Fish

Almost average typical dishes Manado (Indonesia) using chili as main spice in cooking, that’s why a lot of people who like spicy food Menadonese. Roa fish sauce is one of the many dishes Manado which has a spicy taste. Roa fish or fish julung julung as the main raw material roa sauce is one of the many species of marine fish found only in the waters of Manado, Maluku and Sulawesi. After roa fish taken by fishermen, the fish is smoked, taken prickly thorns, smoothed by way of new ground and then cooked and processed into fish sauce roa coupled with supporting materials such as onion, garlic, chili and other materials, with a selling price of sambal roa that is very comparable to the sensation of taste that arouse your appetite.

How to Fumigation of Roa Fish

One way to preserve fish products used to do that is by way of smoked. By way of smoked like this aims to reduce the water content but do not eliminate the nutrients contained therein. In addition, compounds which are contained in the smoke shown to inhibit the growth of spoilage microorganisms and causes coagulation of proteins on the surface of the skin of the fish roa, it makes the connective tissue (meat) fish roa be compact and hard. Some anti-microorganism compounds contained in wood smoke include Aldehydes, Alcohols, Ketones, Acids and so on. With the fumigation can also improve the appearance of the surface of the fish that become shiny with light golden brown color and distinctive smell of smoke that arouse your appetite.
The time required for curing this roa fish long enough, more than 18 hours. Although the process is carried out for a long time and through a process that much but the selling price of our fixed roa sauce. With the length of time that makes the texture of meat curing fish roa be hard. The harshness of the roa fish meat texture indicates low water content (below 40% from the previous 76% per 100 grams of fish meat) but be not easy to chew and difficult to enjoy. With the aim to make it easier to chew and enjoy it any other way that is used is the reduction of curing time, can be 6 hours or 12 hours. In order roa fish meat becomes denser and more durable as well as selling prices sambal roa cheap and quality, other ways are before fumigation done first roa boiled fish, with a time of 8 minutes to 12 minutes. The temperature during the curing usually get 70-80 degrees Celsius, the temperature makes the fish smoked roa be durable for storage (up to 1 month). If the curing temperature ranges between 20-30 degrees Celsius roa smoked fish become less durable for storage (less than 1 month).

Usually the roa fish evaporation using bamboo are arranged to clamp a couple of fish in one group. Having smoked then ready to be sold in the market of traditional markets for subsequent purchases surrounding communities, regions such as sambal roa online actors even inter-island and processed into a wide variety of fish dishes. One of these fish sauce roa.