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Fish and seafood from Indonesia
Bakasang is a fermented sauce-paste of North Sulawesi made from skipjack tuna viscera and salt. Traditionally the viscera are salted in a bottle and left in the sun for a few days until they turn to liquid. Studies have tested salt levels from 10 to 30 % and warm temperatures to set a standard method.
| Fresh skipjack viscera (intestines, liver, heart and roe) | [fatimah2021] |
| Salt20–30 % (best quality in trials) | Trials tested 10, 20 and 30 %[fatimah2017] |
Total time across the recorded steps: 4.8 days
What changes: Starting material: the fresh viscera of skipjack tuna
Output: intestines, liver, heart and roe of fresh skipjack.
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
Bakasang is a fermented sauce-paste of North Sulawesi made from skipjack tuna viscera and salt. Traditionally the viscera are salted in a bottle and left in the sun for a few days until they turn to liquid. Studies have tested salt levels from 10 to 30 % and warm temperatures to set a standard method. Made in 4 steps over 4.8 days. The longest step, bottle and leave in the sun until liquid, takes 4.8 days (Fatimah F 2021) and runs at 32.9 °C (Fatimah F 2021). Salt is 20–30 % (Fatimah F 2017). Micrococcus, Streptococcus and Pediococcus, predominant in a laboratory bakasang made from small fish does most of the fermenting.
| Main step | 4.8 daysReported[fatimah2021][fatimah2017] | Bottle and leave in the sun until liquid |
|---|---|---|
| Temperature | 32.9 °CReported[fatimah2021] | Bottle and leave in the sun until liquid |
| Salt | 20–30 %Reported[fatimah2017] | Mix the viscera with salt |
| Acidity | pH 5.7–6.7Measured[fatimah2017] | Bottle and leave in the sun until liquid |
Here bakasang is made from skipjack tuna guts, not whole fish, though Yanti and Dali (2013) say small fish are also used. The salted guts are left in a bottle in the sun for a few days until they turn to liquid.
Yanti and Dali (2013) note that traditional bakasang lacks a standard method. In their 15-day laboratory batch of tuna viscera the pH fell from 5.82 to 5.21 as lactic acid built up. Skipjack is a tuna, a fish the FDA names for histamine (scombrotoxin) poisoning. The FDA says histamine can form during salting and fermenting until a product is shelf-stable, and that heat does not remove it. The FDA also says botulism spores are present in fish viscera, which is why it advises gutting fish before salting or fermenting. Bakasang is made of viscera, and its pH ranged from 5.66 to 6.73 across the 2017 trial treatments, far above the pH of 4.6 or less that the FDA lists as one botulism control for shelf-stable fish products. The FDA also lists 20 % water phase salt or more as a control for shelf-stable salted products. The trials added 10–30 % salt, but the sources we read do not give bakasang's water phase salt. The FDA says that without gutting, toxin can form during processing even with strict temperature control. This page records a practice, not a tested home recipe.
Every number is labelled with how it is known. How this atlas is made
