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Fish cracker
Fish cracker
Fish cracker
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Fish cracker
Fish crackers
Alternative namesKrupuk ikan
CourseSnack
Place of originIndonesia[1]
Region or stateSoutheast Asia
Serving temperatureRoom temperature
Main ingredientsFish, tapioca starch, spices and other ingredients
VariationsDifferent variations according to ingredients
  •   Media: Fish cracker

Fish crackers are deep-fried crackers made from fish and spices, originating from Indonesia. The crackers are made mainly with tapioca flour and/or sago flour and then salt, sugar, and MSG as seasonings.[2] Fish crackers can be found throughout Southeast Asia and East Asia. However, they are more commonly found and of greater variety in Indonesia and Malaysia.

Types

[edit]
Krupuk Bangka

Indonesia

[edit]

Like krupuk udang (prawn cracker), krupuk ikan (fish cracker) is a popular type of krupuk in Indonesia. Tenggiri (wahoo) and cakalang (skipjack tuna) are probably popular fish used for fish crackers. Nevertheless, other edible fish, such as bawal (pomfret) and ekor kuning (Caesionidae), might also be used.

Many coastal fishing towns and cities in Indonesia have developed their recipes and types. Cirebon in West Java and Palembang in South Sumatra are famous for their unique fish crackers that use tengiri.[3] The flat kemplang style of fish cracker is associated with the Southern Sumatra region, from Lampung, Palembang, to Bangka island, while the cylindrical amplang style is associated with coastal Borneo, from Samarinda, Balikpapan, Banjarmasin, to Pontianak. In Palembang, fish crackers are usually eaten with pempek fish cake with kuah cuko (a sweet, spicy, and sour vinegar-based sauce).

Coastal fishing towns are traditionally known as the production centers for fish crackers. In Indonesia, fish crackers are produced in Bangka and on Belitung island, Cirebon in West Java, Juwana in Central Java, and Sidoarjo in East Java.[4] Major coastal cities such as Palembang, Bandar Lampung, Medan, Makassar, Pontianak, and Samarinda are also major production centers.

  • Two types of krupuk ikan (fish cracker), flat and curly
    Two types of krupuk ikan (fish cracker), flat and curly
  • Krupuk ikan from Palembang
    Krupuk ikan from Palembang
  • Bangka fish cracker
    Bangka fish cracker
  • Krupuk kemplang from Bandar Lampung
    Krupuk kemplang from Bandar Lampung
  • Krupuk amplang or kuku macan from Balikpapan
    Krupuk amplang or kuku macan from Balikpapan

Malaysia

[edit]

Fish cracker is a favourite snack in Malaysia and its neighbouring countries. Many fish cracker producers operate in the coastal areas of Malaysia, such as Kelantan, Terengganu, Pahang, Johor, Kedah, Sabah, and Sarawak.[2][5] The types of fish normally used to process these fish crackers include the wolf herring (ikan parang), sardines (ikan tamban), round scad (ikan selayang), threadfin bream (ikan kerisi), ox-eyed scad (ikan lolong bara), goatfish (ikan biji nangka), lizard fish (ikan conor), and many others.[2]

Historically, Mukah, a fishing town in Sarawak, is known for producing fish crackers.[6]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Fish cracker

View on Grokipedia
from Grokipedia
Fish crackers, known as keropok ikan in and , are traditional deep-fried snacks originating from the fishing communities of , particularly and the east coast of . They are made by combining ground fish meat, such as or other freshwater or saltwater species, with starchy flours like or , along with seasonings including salt, sugar, and spices for flavor. The preparation process begins with cleaning and mincing fresh to create a paste, which is then mixed with the and seasonings to form a . This is shaped into logs or sheets, boiled to firm it up, sliced thinly, and sun-dried before being deep-fried at high temperatures, causing the crackers to expand and become light and crispy. Regional varieties differ in shape and fish type; for instance, Malaysian from features elongated, sausage-like forms that can be enjoyed boiled or fried, while Indonesian versions often yield flatter, round discs. These snacks hold cultural significance as affordable, protein-rich accompaniments to rice dishes, soups, or , reflecting the resourcefulness of coastal communities in preserving . Commercially, fish crackers are widely produced and exported, with modern adaptations incorporating additives for longer , though traditional methods emphasize natural ingredients. They remain a beloved everyday treat and festival food across , , and neighboring countries like and the , where similar versions are known as kropek.

History and Origins

Early Development in Indonesia

The origins of fish crackers, known locally as kerupuk ikan, can be traced to the broader tradition of krupuk (starch-based crackers) that emerged in Indonesia during the 9th or 10th century in Java. Historical sources, including Old Javanese manuscripts from the Mataram era, document early forms of krupuk such as krupuk rambak made from animal skins, indicating that cracker-like snacks were already integrated into Javanese cuisine as accompaniments to meals. These initial variants were primarily starch-based, utilizing local starches like sago, and served as a means to enhance texture and flavor in everyday dishes within ancient Javanese society. The evolution toward fish-specific versions occurred in coastal fishing communities, particularly in regions like Bangka, , and in southern , where abundant seafood resources drove innovation. These communities incorporated local fish such as tenggiri (, Acanthocybium solandri)—and occasionally cakalang (, Katsuwonus pelamis)—into cracker recipes, blending pounded fish meat with flour to create durable products. This development coincided with the introduction of by Portuguese traders in the , which provided as a binding agent that improved the crackers' expansion and shelf life, transforming surplus catches into preserved goods amid fluctuating fishing yields. In , a historic fishing hub along the Musi River, the abundance of facilitated the widespread adoption of fish-based krupuk, with early production tied to household processing by women in maritime communities. Fish crackers initially served primarily as a preservation method rather than a standalone , allowing coastal households to extend the usability of excess harvests through , mixing with and spices, forming into flat sheets, and sun-drying for later . This technique, rooted in traditional sun-drying practices for fish remnants like bones and , ensured in regions prone to seasonal surpluses and supported within Sumatra's riverine networks. A representative early form is kemplang, a flat, dried cracker from Bangka and , which expands dramatically upon into a , crispy texture, reflecting the resourcefulness of these fishing societies.

Spread to Malaysia and Other Regions

The tradition of fish crackers developed among shared coastal communities in , evolving into local variants like keropok lekor in using indigenous fish species such as wolf herring (ikan ). This adaptation occurred primarily in eastern coastal states like , where fishing communities created the snack as a means to preserve surplus catch, blending with or flour. By the late 19th century, keropok lekor had become a staple in , reflecting the shared maritime heritage between Indonesian islands and the . Colonial influences further disseminated fish crackers beyond , particularly through Dutch trade networks established in the 16th century via the (VOC). In the , kroepoek—typically prawn or fish-based—integrated into immigrant cuisines by the early , following waves of Indonesian migration after the colonial period. Similarly, in , Javanese indentured laborers arriving from the 1890s onward introduced kroepoek as part of their culinary practices, incorporating it into the multicultural Javanese-Surinamese food traditions amid Dutch colonial administration. These migrations embedded the snack in communities, preserving it as a link to Indonesian origins. During the 20th century, fish crackers expanded to other Southeast Asian nations like the via ongoing trade and immigration patterns. In the , kropek arrived through pre-colonial Malay traders from and , evolving into a denser, spice-infused version using local and flour, predating Spanish influences in the . further carried the tradition to diaspora enclaves in Europe and , where Indonesian and Southeast Asian communities maintained production and consumption, often in urban ethnic groceries. Key milestones marked this dissemination, including post-World War II commercialization in Malaysia's region, where transitioned from a household preservation method to a nationally distributed product sold in supermarkets and exported abroad. By the , Indonesian producers experienced an export surge in processed seafood, including variants, to markets amid a broader non-oil boom that tripled shipments from the mid-1980s onward. This period saw increased mechanization and factory output, with alone registering 386 keropok facilities producing over 10,000 metric tons annually by 1987.

Preparation Methods

Key Ingredients

Fish crackers are primarily composed of ground meat as the main protein source, typically derived from marine species such as , , or sardines, or freshwater varieties like in certain regional variants.%202011/(2)IFRJ-2010-311.pdf) This meat, which constitutes around 30-50% of the mixture depending on the , provides a protein content of 13-20% in the raw itself, contributing essential and a savory base flavor to the final product. The primary binding agent is flour or starch, often comprising 50-70% of the dry mix, which forms the bulk of the and is crucial for the characteristic expansion during frying due to its high content that promotes gelation and retrogradation. starch, in particular, with its amylose-amylopectin ratio of approximately 27:73, enhances structural integrity and puffing, while offers similar benefits through its swelling properties, ensuring the crackers achieve a light, crispy texture upon immersion in hot oil.%202011/(2)IFRJ-2010-311.pdf) Seasonings are added in small proportions to balance flavors and enhance , including salt at 1-2% for preservation and taste, at about 1% to offset saltiness, and aromatics like and pepper; (MSG) is optionally included at 0.5-1% for intensified savoriness, with regional variations incorporating for added depth in Indonesian or Malaysian blends.%202017/(3).pdf)%202011/(2)IFRJ-2010-311.pdf) Water is incorporated at 30-40% of the initial paste weight to achieve a pliable consistency suitable for shaping, with adjustments influencing the final chewiness or crispiness after the brief process that triggers and air pocket formation.%202009/05-%20IFRJ-2008-135%20Nurul%20Malaysia%202nd%20proof.pdf)

Traditional and Modern Processes

The traditional production of fish crackers begins with deboning and mincing fresh fish, such as (tenggiri), which is typically done manually in village settings using knives or simple grinders to create a fine paste. This paste is then mixed with or flour, salt, and seasonings, followed by manual kneading in a mortar or on a surface to achieve a uniform, cohesive consistency. The is formed into sheets, logs, discs, or strips by hand or basic rolling tools. The shaped is then boiled in for approximately 1 to 1.5 hours until fully cooked. It is cooled, sliced into thin pieces (3-5 mm thick), and subsequently sun-dried outdoors for 1-3 days until the moisture content drops below 10%, rendering it brittle and ready for . Finally, the dried pieces are deep-fried in hot oil at 180-200°C for 10-30 seconds, causing rapid expansion up to 5-10 times the original volume due to vaporization. In contrast, modern employ mechanical equipment to enhance efficiency and consistency, starting with automated deboning and grinding machines that process into paste at high volumes. The paste is mixed in industrial bowl mixers with precise ratios of and additives, then shaped using extruders or stuffers into uniform logs or sheets, often encased in for at 90-95°C for 60-90 minutes to pre-cook the dough. Slicing follows with or pneumatic cutters to produce even 3-5 mm thick pieces, which are then dried in ovens or dehydrators at 40-70°C for 4-8 hours to reach 8-9% moisture, significantly faster than sun-drying. Automated frying lines immerse the pieces in palm or at around 200°C for seconds, achieving controlled expansion, followed by rapid cooling on conveyor belts to preserve crispiness. Quality in both processes is influenced by factors such as oil type—palm oil for its high or for milder flavor—and post-frying cooling to prevent sogginess, with industrial operations extending to up to 6 months through vacuum packaging that minimizes oxygen exposure. These advancements in factories, such as those in , , or , , allow for outputs exceeding 100 kg per hour using extruders, reducing labor while maintaining the snack's characteristic puffiness and texture.

Regional Varieties

Indonesian Varieties

Indonesian fish crackers, known as kerupuk ikan, exhibit significant regional diversity, particularly in coastal areas where local fish species and traditional techniques shape unique varieties. These snacks are typically made from a mixture of , , and seasonings, then sun-dried and fried to achieve a light, expansive texture. In and , flat, round forms predominate, while features more varied shapes adapted to humid climates and available ingredients. Krupuk ikan represents the standard flat, round cracker prevalent in coastal regions of Java, such as in , and , including in . These crackers are primarily produced using (ikan tenggiri, commerson), whose flesh is ground into a paste, blended with , and shaped into thin discs before sun-drying. Upon frying, they expand dramatically into a puffy, crispy texture, often enjoyed plain or with mild spices like and pepper for subtle flavor enhancement. Local businesses in , for instance, steam the mixture to bind ingredients before drying, ensuring a consistent, savory product suited to everyday meals. In southern Sumatra, particularly , kemplang emerges as a distinct variety of flat, elongated sticks that differ from the rounder ikan in their denser structure and limited expansion during frying. Crafted from tenggiri fish mixed with flour and minimal seasonings, kemplang is formed into rectangular strips, dried, and briefly roasted or fried to yield a chewier bite. This density makes it an ideal accompaniment to , the region's iconic dish, where it provides textural contrast when served with a tangy . Production in emphasizes cost-effective processing, with raw material costs for tenggiri-based kemplang calculated at around Rp 30,000 per unit in small-scale operations, highlighting its role as an accessible local staple. Amplang, originating from in around , takes cylindrical or chip-like forms that are chewier than Javanese counterparts due to a higher proportion of in the batter. Traditionally made with freshwater fish such as ikan belida or river species, but now often using marine (ikan tenggiri) due to scarcity, ground with , salt, and sometimes , then shaped into small logs or flat pieces and sun-dried in the region's humid environment to prevent spoilage. results in a firm, less puffy texture that suits snacking or pairing with dishes. Community programs in have focused on improving amplang quality through and waste minimization, addressing challenges like inconsistent drying in tropical conditions to boost small-scale production. Major production hubs for export-grade Indonesian fish crackers are concentrated in the Bangka-Belitung islands, where abundant marine resources support large-scale processing of varieties like getas and kemplang using . These islands leverage their 80% sea coverage for sourcing fresh fish, with factories employing traditional grinding and drying methods adapted for commercial volumes. The region's output contributes significantly to national exports, with fresh fish and squid-based crackers praised for their quality and processed with local expertise.

Malaysian Varieties

Malaysian fish crackers, locally known as keropok, showcase regional diversity shaped by coastal access to seafood and traditional processing techniques. In Terengganu on the east coast, keropok lekor stands out as a staple, consisting of elongated, sausage-like forms crafted from minced marine fish such as ikan tamban (sardine), ikan selayang (sardines), or ikan kerisi (threadfin bream), blended with sago flour, salt, and sugar to form a dough. This mixture is extruded into logs, boiled to develop its characteristic chewy texture, and then fried, grilled, or sometimes sun-dried for consumption, yielding a crispy exterior with a soft, fluffy interior. Believed to have originated over a century ago in Terengganu's fishing villages as a way to preserve surplus catch, keropok lekor remains a symbol of local ingenuity and is produced daily in substantial quantities to meet demand from roadside stalls and markets. Further along the east coast in , keropok ikan variants emphasize crispiness over chewiness, featuring flatter shapes derived from a similar fish-sago that is steamed, thinly sliced, sun-dried, and deep-fried. These differ from Terengganu's boiled style by prioritizing a lighter, crunchier bite, often enhanced with regional additions like chili for spice or for subtle sweetness, while inland producers adapt recipes using to suit available resources. Individual enterprises in output 300 to 400 kilograms daily. Johor, in the south, shares coastal production influences, yielding comparable crispy keropok ikan styles focused on marine species but tailored to local tastes through varied . In , Sarawak's district is known for keropok production using local , reflecting its historical role as a hub for preserved snacks. East coast peninsular variants, particularly in and , frequently incorporate prawn-fish combinations for richer, profiles, distinguishing them through such innovative mixes while maintaining the core dough-based structure.

Philippine Varieties

In the , similar fish crackers known as kropek are popular, especially in coastal regions. Kropek are typically made from ground fish (often or ) mixed with starch, formed into sheets, dried, and deep-fried to create crispy, puffed snacks. They are commonly enjoyed as a or snack, with regional variations including or mixed versions. This variety shares origins with Southeast Asian counterparts and is widely available commercially.

Cultural and Culinary Significance

Role in Southeast Asian Cuisine

Fish crackers, known as keropok ikan in and , serve as a staple accompaniment to everyday meals in Southeast Asian cuisine, providing a contrasting crunch and flavor derived from their fish base. In , they are commonly paired with rice dishes such as , where the crispy texture enhances the soft , as seen in traditional preparations that include toppings like fried shallots and eggs. In , , fish crackers are traditionally enjoyed with pempek fish cakes immersed in kuah cuko, a tangy vinegar-based made from , chili, and , which balances the crackers' savoriness with sweet-sour notes. These crackers hold significant cultural roles in rituals and social gatherings across and , often symbolizing the abundance of in coastal societies. In Indonesian communal feasts, such as family meals or celebrations, keropok is passed around plates to promote togetherness, reflecting the shared culinary traditions of fishing communities where every meal becomes a social event. During Malaysian Hari Raya festivities marking , fish crackers like appear on tables as part of open-house spreads, evoking prosperity from the sea and complementing festive dishes. Nutritionally, fish crackers contribute affordable protein to coastal diets, typically containing 7-10 grams per 100-gram serving, which supports daily intake in resource-limited fishing households. Historically, their production from fish by-products has aided food security by reducing waste—up to 35% of catches previously discarded—and boosting household incomes by over 130%, thereby improving access to nutritious foods and lowering child malnutrition rates by 40% in supported communities. They are often dipped in chili-based sambal or vinegar sauces for added zest, while in Malaysia, varieties like keropok lekor accompany bubur lambuk porridge during Ramadan iftar, enhancing the meal's texture and flavor.

Commercial Production and Global Consumption

Indonesia is the world's leading producer of fish crackers, known locally as kerupuk ikan, with major manufacturing concentrated in factories across and . Companies such as PT Sekar Laut Tbk, operating under the Finna , contribute significantly to this output, producing approximately 12,000 tons of crackers annually, including variants. In , production is more cottage-based, with an estimated 7,000 tons of fish snacks, including keropok ikan, generated yearly by small-scale processors, primarily in regions like and . These production scales underscore the industry's role in utilizing surplus resources, supporting local economies through in and . Fish crackers have seen substantial export growth since the 1990s, with Indonesia shipping significant volumes to Europe (often labeled as kroepoek), the United States, and Australia. Annual export values for related products like shrimp crackers, a close analog, reached around $40-50 million in recent years, suggesting a comparable scale for fish variants within the $50-100 million range for broader cracker exports. Leading brands such as Finna and Komodo dominate these markets, exporting to over 30 countries with HACCP and Halal certifications, facilitating entry into Western retail channels. This international trade traces back to historical maritime routes that spread the snack across Southeast Asia and beyond. Modern adaptations have expanded fish crackers' appeal, particularly for global consumers, through flavored variants like spicy chili-infused or cheese-filled options tailored to Western palates and packaged as convenient snacks. Health-conscious versions, such as low-oil or microwaveable types that reduce content to near zero, have emerged to meet demands for lighter alternatives. Consumption trends indicate rising popularity among diaspora communities in and , where fish crackers feature in fusion dishes, contributing to a 5-7% annual global sales growth in ready-to-eat snacks post-2020. This growth reflects broader shifts toward convenient, protein-rich snacks amid increasing interest in Asian cuisines.

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