Cakalang

After the cakalang fish has been cleaned, the flesh of cakalang is split into two parts and clipped upon a bamboo frame that has been prepared previously. Then the fish meat is cured using soda powder, salt and some spices for flavouring. The cakalang meat later undergoes the smoking process, the heat of fire and smoke must be evenly distributed so that all parts of fish are exposed to the heat, done and dried. The tuna meat curing process takes about four hours and the time needed for cooling is about two hours. The process goes on until the color of skipjack tuna turns reddish and the meat texture is rather dry and not watery.