Although there is ease of this, the average fish consumption in Indonesia is still about 24 kg / hood / th. -This is actually the availability of a number, not the absolute numbers of consumption. Number is relatively low when compared with our neighboring countries such as Singapore (85 kg / hood / th), Malaysia (45 kg / hood / year) or Thailand (35 kg / hood / th). Indeed, for certain regions such as South Sulawesi, or other areas in East Inonesia fish has become the day-to-day, but in other areas of fish food to be scarce or expensive or even the menu is less preferred.

As a source of biodiversity, we have hundreds of species of fish with different levels of good economic value as food and non food. As a food fish one weakness is that the inconvenience faced by mothers of households, especially those unfamiliar with the fish, in a prepared dish of fish raw materials. Complaint from the mother households, among other problems, or clean the weed and the fish are sometimes faced with the stench, preparasi both during and after a meal. Not a problem when tripped thorn fish, which sometimes can be dangerous if eaten accidentally participate. Not surprisingly, the mothers of workers who put a lot of fish as the last choice in the shop or set menu meals households. One way to overcome this is to provide the fish is ready it is ready or food.

In addition to kosher and a high diversity of species, the benefits of fish that are presented in the scope for various forms of processing. Unfortunately, the diversity of products processed in the country at this time is very limited. See the statistical data, noted that most of the seafood we processed into traditional products such as salted fish, fish pindang, smoked fish, crackers and some fermentation products. Products categorized as modern as well as many outstanding product is canned and frozen (especially shrimp and tuna). From some type, which are categorized teutama is ready to food fish in cans. However, not all the cans of fish due to limited available e feeling, which is generally only around the fish in cans of tomato sauce, oil or saline solution. Luckily some of the industry in the country at this time are many variations that make sense for the fish in cans, for example bali sambal, rendang, curry etc.. But only kosumsi fish cans are still not high. Although some weaknesses which the objection in cooking fish is removed, such as weeding, cleaning, and even the bones have become soft, some housewives still add some spice to process more fish cans, at least, plus onion, garlic or chili, or fried wrapped with flour or eggs.

Some efforts in product development to facilitate the serving of fish is now increasingly done by the fish in the country. Many types of products that are outstanding at this time meatball fish and fish sausage. These two products are relatively very easy to cook, just put the sauce that has been spiced according to taste or fried immediately. In large cities, both have been found in many supermarkets, even the traditional market, and many began to tune.

Meatball and sausage is basically made from fish meat that has been pure dilumatkan, with spices, and other materials, such as how to make a meatball or sausage meat. Pulverized fish flesh (minced fish) in several centers of production such as fish Belitung, many created by local merchants market. One of the basic materials used to make the flesh of fish filet. Business pemfiletan many fish in the city of Tegal, and Indramayu, in a manner that is simple, and sent to Jakarta and Palembang, with the ice, to be made or meatball empek-empek.

As raw materials, filet still have weaknesses that are sometimes not fully accepted by employers and consumers meatball, which is still the smell or taste fishy. Even if the fish is not fresh difilet, the odor will likely lead to decay so that it is affecting the quality of the resulting meatball. One way to overcome this is to make the flesh of fish into surimi, fish meat that is fine, which have experienced the process of washing in salt water or cold water many times so that the water soluble protein is missing. With the addition of salt and krioprotektan compound (compound to prevent damage due to freezing, for example sukrosa, sorbitol and polifosfat) lumatan meat is then frozen and ready to be used as a raw material for various products ready to fish food. In Japan, surimi made a lot of kamaboko, a traditional Japanese food is very special and famous.

Basically, the process of surimi requires a lot of water, and lots of water to remove soluble compound. But with the technology of handling and processing of waste, for compound can be downloaded again for the match. Surimi is also an opportunity to open the resource utilization of the fish is not considered economical, while providing the ease in making a variety of fish products. Products with surimi raw material is usually known as jelly fish products. In addition to fish meatball and sausage, the product is found in a variety of types and, among other nuget fish, breaded fish, fish cakes, fish stick, snail fish, the dragon's feet and everything is spiced and ready to be fried or processed further, without fishy taste, no fuss. (Achmad Poernomo)