Musi Banyuasin, South Sumatra
Baung Smoked Fish
Naturally preserved freshwater fish made by women's communities along the Musi River.
Baung catfish sourced from the waters of the Musi River, a local fishing resource and an important part of the food heritage of the Sekayu community in Musi Banyuasin. Traditionally smoked for up to two days, the fish develops a savory taste and distinctive aroma, then vacuum-packed to help maintain its quality and extend its shelf life.
Nutrition information
Serving size
100 g
Calories
165kcal
Protein
22g
- Fat
- 7g
- Karbohidrat
- 2g
- Kalsium
- 180mg
- Fosfor
- 220mg
- Zat Besi
- 2.5mg
- Sodium
- 410mg
Why this matters
Musi Smoked Fish can serve as a source of protein as part of a balanced diet and help support daily nutritional needs.
Footprint and impact
Carbon footprint saved
1.8kg CO₂e / kg product
Sustainability practice
Transforms locally caught freshwater fish into higher-value products with a longer shelf life while supporting the involvement of local processors and communities within the food chain.
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