Cakalang fufu

Cakalang fufu is a cherished traditional delicacy from North Sulawesi, Indonesia, made from cured and smoked skipjack tuna. The preparation begins by cleaning the fish and splitting it into two halves. The fish is then cured with a mixture of soda powder, salt, and spices before being smoked until the meat acquires a rich reddish hue and becomes dry. When prepared correctly, cakalang fufu can last up to a month and remains a favorite in North Sulawesi, particularly in the fishing town of Bitung.

This flavorful fish can be enjoyed in various ways. Many people relish it directly with rice and sambal, while others incorporate it into salads, noodles, or spicy dishes. Its distinctive smoky taste comes from the traditional method of smoking the fish over burning coconut husks.

Cakalang fufu is distributed in major cities across Indonesia. However, local producers often find it challenging to expand their production due to limited capital. To support them, the Ministry of Industry in Indonesia offers concessional loans through local governments. Additionally, local authorities organize events to promote this unique dish.