{"id":7822,"date":"2013-05-09T14:29:51","date_gmt":"2013-05-09T12:29:51","guid":{"rendered":"http:\/\/fishconsult.org\/?p=7822"},"modified":"2014-08-04T01:12:04","modified_gmt":"2014-08-03T23:12:04","slug":"an-added-value-fish-product-otak-otak-in-indonesian-fish-market","status":"publish","type":"post","link":"https:\/\/fishconsult.org\/?p=7822","title":{"rendered":"An added value fish product, Otak-otak in Indonesian fish market"},"content":{"rendered":"

Credit:<\/strong> Anna Jamil (Indonesia) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Description:<\/strong> Abdel Rahman El Gamal and Anna Jamil
\nSource:<\/strong> www.fishconsult.org<\/p>\n

This photo for otak-otak was taken in a fish market in Indonesia. The product is a type of added value fish product that is popular for people across Southeast Asia especially in Indonesia, Malaysia and Singapore.<\/span><\/p>\n

In Indonesia, the otak-otak is made by mixing fish meat of most available fish in the province whether freshwater or salt water fish including king mackerel, feather-back fish or others. Fish paste is mixed –according to consumer preference- with shallots, garlic, scallions, egg, coconut milk, and sago flour along with selected spices. The mixture is then wrapped in a banana leaf that has been softened by steaming before being lightly grilled or steamed. While fish otak-otak is the most common type, there are other varieties that exist in Asian markets made with prawns, cuttlefish, crabs or fish head.<\/span><\/p>\n

Otak.Otak means brain in Indonesian and Malay, and the name of the dish is derived from the idea that the product somewhat resembles brains, being grey, soft and almost squishy.<\/span><\/p>\n

The main Indonesian cities famous for their otak-otak are Palembang, Jakarta and Makassar.<\/span><\/p>\n

The prepared product which is commonly sold in small stalls can be eaten as a snack or could be bought and prepared at home and eaten as a as part of the meal.<\/span><\/p>\n

Note:<\/strong>\u00a0We decided not to watermark the photos in order not to upset its clarity. However, we trust you will notify us if you wish to use a picture or more. This is expected and will be appreciated.<\/p>\n

\"Otak<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Credit: Anna Jamil (Indonesia) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Description: Abdel Rahman El Gamal and Anna Jamil Source: www.fishconsult.org This photo for otak-otak was taken in a fish market in Indonesia. The product is a type of added value fish product that is … <\/p>\n

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