Holiday Ayo -  Seafood raw material such as fish has an extremely short shelf life. Fermentation is one of the preservation techniques used by Indonesian people to extend shelf life. 

Various food products of fermented fish in Indonesiawhich is categorized as traditional food are peda and terasi from Yogyakarta, pakasam from Banjarmasin, pindangfrom Java, rusip from Bangka Belitung Island, and many more.

Rusip is a fermented fish product commonly made from small fish like anchovy (Stolephorus sp) or also known as bilis fish, by the local resident of BangkaBelitung Island. It is usually made on a small scale at home during the fish peak season, by fermenting with salt and palm sugar, then stored for anaerobic fermentation for about a week or more. 

Based on the customization of local residents in Bangka Belitung Island, rusip is usually consumed as a mixture for sambal, either through the cooking process or directly consumed as a side dish without cooking. Rush processing for consumption can be done with the addition of onion, chili, and citrus juice. 

Physically, the appearance of rusip shows gray and brown in color. The physical solids of bilis fish began to crumble, murky, anddilute through fermentation. 

Rusip will release the aroma of fishy and sour as a characteristic of fermented fish products, while it tastes salty and sour. 

Bangka Belitung Island’s culinary including rusip has already been acculturated by many cultures such as Chinese, Malay, Europe, Japan, Java, and others.