Sell Red Peda Fish / Fermented Mackerel – (5-10 Kg Pail) for Sundanese Restaurants
CV Karunia Abadi Semesta presents the authentic taste of traditional cuisine through super quality Red Peda Fish. This product is selected fresh mackerel processed through wet salt fermentation until it produces a "masir" (soft sandy) meat texture and a distinctive savory aroma. Our Red Peda is the mandatory raw material standard for Sundanese Restaurants for Pepes Peda menus or Nasi Liwet side dishes. Check the wholesale price of this fermented product on our mackerel fish page.
Product Specifications
- Product Name: Ikan Peda Merah / Fermented Mackerel.
- Raw Material: Female Mackerel (Fattier and thicker meat).
- Method: Wet Salt Fermentation.
- Packaging: 5-10 Kg Bucket/Pail (Wholesale) or Retail per Kg.
- Condition: Wet, Naturally Oily, and Fermented Aroma.
- Characteristics: Reddish skin color, soft meat, and "masir" (grainy/creamy) when cooked.
- Target Market: Sundanese Restaurants, Nasi Liwet Catering, Local Food Stalls (Warteg).
Nutritional Value Per 100g
- Hydrolyzed Protein: Fish protein breaks down into simple amino acids that are easier to digest and provide natural savory (umami) flavor.
- Natural Probiotics: Contains good lactic acid bacteria from the fermentation process.
- Calcium & Phosphorus: High, supporting bone health.
- Sodium: High (due to salting), recommended for consumption in reasonable portions.
Product Advantages
- Authentic "Masir" Texture: Unlike White Peda (male mackerel) whose meat tends to be hard/dry, our Red Peda has high fat content. When cooked, the meat melts softly on the tongue (creamy), a sensation sought after by Sundanese culinary lovers.
- Appetizing Aroma: The fermentation aroma is just right, not smelling like rot, but a distinctive peda fragrance that can stimulate appetite, especially when combined with chili and bitter beans (petai).
- Hygienic in Pails: We distribute peda in tightly closed buckets (pails) to maintain hygiene and prevent cross-contamination during delivery to your restaurant kitchen.
- View other salted and fermented fish variants in our product catalog.
Cooking Suggestions
- Pepes Peda Merah: Wrapped in banana leaves with cassava leaves, basil, and sliced starfruit.
- Stir-fried Peda with Petai/Corn: Coarsely shredded peda meat stir-fried with habanero chili, bitter beans, and sweet corn.
- Nasi Liwet Side Dish: Fried or grilled peda as the main side dish for Castrol Nasi Liwet.
- Peda Sambal: Crushed peda meat mixed with cooked shrimp paste chili sauce.
CV Karunia Abadi Semesta, Best Seafood and Meat Distributor
CV Karunia Abadi Semesta ensures the curing process is carried out with precise time control. We guarantee the Red Peda you receive is in perfect fermentation maturity, not raw and not too mushy.
Logistics Information & FAQ
Minimum Order: 1 Pail (5 Kg) or 10 Fish (Sample).
Shipping: Safe to ship via regular expedition (room temperature stable) with double plastic layer packing.
Frequently Asked Questions:
- What is the difference between Red and White Peda?
Red Peda comes from Female Mackerel (high fat, wet/masir meat). White Peda from Male Mackerel (low fat, dry/hard meat). Red Peda is more expensive and premium.
- Is it very salty?
Yes, this is a wet salted fish product. To reduce saltiness, soak in warm water or rice washing water for 15-20 minutes before cooking.
Contact Us and Order Now
Attract your restaurant customers with the authentic deliciousness of Masir Red Peda Fish. Contact CV Karunia Abadi Semesta now for wholesale pail prices.