Boiled fish
Boiled fish, or more precisely salt-boiled fish, is fish boiled with salt and thus preserved for later consumption. Although this method is used in other parts of the world, it is of major commercial significance only in Southeast Asia. The shelf life of products so treated can range from as little as one or two days, up to several months. In Indonesia, this fish preservation method is known as pindang. Preservation method The technique works to preserve fish through both exposure to high temperatures and the high temperature of boiling water kills microbes that might otherwise decompose the fish flesh while the application of salt directly promotes preservation. This technique is especially prevalent in the tropics during monsoon season, since the torrential rains hinder the simpler and traditional salting and sun-drying method of preservation. This salted fish method is considered 'dry preservation', while the Pindang method is often called 'wet preservation'. After being covered in coarse salt, the fish are boiled on a low flame until the liquids are evaporated and the salt seasoning is well absorbed into fish. The wet boiling method requires less salt than dry preservation, and thus the taste is not as salty as that of