A Way Papuan Mamas Make Cork-Mujair Fish Floss

goodmorningpapua.com – The fish caught from the Digoel River are ready. Ten kilograms of mujair and 10 kilograms of cork toraja (gastor).

Papuan mothers in Kampung Persatuan [Unity Village], Mandobo District, Boven Digoel Regency then cleaned it up. Removing the skin scales, taking the bones and thorns and the entrails, then washing them.

“To get rid of the fishy and earthy smell, salt and lime juice are given for 15 minutes, then washed again,” said Ida Ngolonggat, a Head of the Wanggon Forest Farmers Group, in Tanah Merah, late November 2021.

This Forest Farmers Group received assistance from the Production Forest Management Unit (KPHP) of Boven Digoel, the Papua Province Forestry and Environment Service. To be able to select fresh fish that meet the requirements for halal and hygienic production, they receive assistance from the Fisheries Service.

A Head of the Aquaculture Section of the Boven Fisheries Service, Digoel Hasrina Hamid, will always accompany them, whenever there is a floss production activity. Together with 10 other mothers as members of the forest farmer group, Ida produces fish floss.

The fish that has been removed from the fishy smell and the smell of the earth is then boiled for 10 minutes, then added with oranges. During boiling, the fish must be inverted frequently so that it cooks evenly and does not become too mushy.

After drained, the meat then is shredded. The seasoning is made from shallots, garlic, candlenut, ginger, galangal, lemongrass, bay leaf, turmeric, coriander, pepper, pepper, and brown sugar.

To be able to make this spice, they received training from the Head of the Cahaya Menta Marta Cooperative, Adolfina Kubun, who was assigned by the Trade and Cooperatives Office as a companion. After blending, the spices are sauteed until golden brown, then the shredded fish is added until it changes color to yellow-brown as well.

Saute until completely dry. After cooking, shredded fish is dried in a dryer, so that it is completely dry, there is no remaining oil.

“If the floss is really dry, it can last three months, it doesn’t get moldy, it doesn’t smell bad,” explained Ida.

Ten kilograms of fish meat can become four kilograms of floss. The floss is very soft, it can be made in a sweet and delicious taste.

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