Sell Smoked Tuna / Tuna Fufu – Traditional Wood Fish (Per Piece) for Spicy Cuisine
CV Karunia Abadi Semesta presents the authentic taste of the Archipelago through Smoked Tuna, popularly known as Tuna Fufu (Wood Fish/Ikan Kayu). This is a traditional processed product where fresh tuna meat is clamped with bamboo and smoked for a long time until the texture becomes hard and dry like wood. This process creates a very strong smoky aroma and natural shelf life. This product is a mandatory ingredient for Eastern Indonesian dishes such as Pampis or Spicy Tuna Sambal. Check the variants of this authentic product on our tuna fish page.
Product Specifications
- Product Name: Smoked Tuna / Cakalang Fufu / Wood Fish.
- Processing Method: Hot & Dry Smoking.
- Texture: Hard, Dry, and Dense (Needs to be shredded or pounded).
- Packaging: Per Piece/Fish (Vacuum wrapped for inter-island shipping).
- Aroma: Very strong and distinctive Smoky scent.
- Target Market: Manado/Makassar Restaurants, Jarred Sambal Manufacturers, Souvenir Shops.
- Shelf Life: Very durable at room temperature (if perfectly dry) and years in the freezer.
Nutritional Value Per 100g
- Protein: Very High (> 30g). One of the densest protein sources.
- Fat: Low. Some fat renders out during the long smoking process.
- Flavor: Intense natural savory taste without needing much added salt.
- Bioactive Components: Natural smoke compounds act as antimicrobials.
Product Advantages Based on Field Experience
- Best Shredded Texture: Based on Manado cuisine chef experience, Tuna Fufu has sturdy meat fibers. When pounded and shredded, the meat does not turn into mush, but produces "fluffy" shreds that are beautiful for porridge toppings or Panada fillings.
- Appetite-Inducing Aroma: Its sharp smoky aroma is able to mask the fishy smell of other ingredients and gives a deep character to spicy coconut milk dishes.
- Economical for Sambal: Because it is dry, one piece of wood fish can produce a large volume of shreds after soaking and processing, very profitable for bottled sambal producers.
Cooking Suggestions Wood Fish is the soul of spicy Sulawesi and Maluku cuisine:
- Tuna Pampis: Finely shredded fish cooked dry with spicy lime leaf seasoning.
- Smoked Fish Sambal: An alternative substitute for Roa Fish for chili paste.
- Smoked Fish Curry: Thick yellow coconut milk curry typical of Padang or Riau.
- Pastry Filling: Savory filling for Panada, Fish Lemper, or Fried Bread.
CV Karunia Abadi Semesta, Best Seafood and Meat Distributor
CV Karunia Abadi Semesta ensures the smoking process is done traditionally yet hygienically. We choose specific firewood to produce a delicious smoky aroma (not bitter) and a natural reddish/dark brown color.
Logistics Information & FAQ
Minimum Order: 5 Pieces/Fish.
Packing: Vacuum seal to keep the aroma from escaping during expedition shipping.
Frequently Asked Questions:
- Is it very hard?
Yes, it is named Wood Fish because it is hard. It must be steamed briefly or fried for a moment, then pounded to make it easy to shred.
- Can it be eaten directly?
Tuna Fufu is cooked because it is hot smoked, but the texture is hard. It is highly recommended to cook it again.
- How long does it last?
If stored in a dry and cool place, it lasts 1 month. In the freezer, it lasts up to 1 year.
- Find tuna pampis recipes on our tuna fish category blog.
Contact Us and Order Now
Get authentic Smoked Tuna / Fufu raw materials for your Archipelago culinary business. Contact CV Karunia Abadi Semesta now for wholesale prices.
Updated: January 2026