Bekasang is a fermented fish condiment from Eastern Indonesia. It is usually found in area around Sulawesi and Moluccas archipelago.[1] The main component of this food is the stomach of fish that is fermented just like shrimp paste[1][2]
One manner of preparation uses salt and is fermented for about a month. Another way from Ternate, uses only the stomachs of tuna. There, it is customary to eat with Sago, garnished with lemon and bird's eye chili.[3]
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