Pangandaran Regency in West Java is known for its delicious Jambal Roti, a special dish made from sea catfish. This fish has great potential for development because of its varied sizes, with a weight of between 190 to 4500 grams and a maximum length of up to 1500 mm. Its population is widespread in the open waters of Indonesia, from Java to South Sulawesi.
Jambal Roti is a typical processed product of manyung fish. Not only made into salted fish, but this fish can also be served in the form of curry, dimangut, or smoked. The name “Jambal Roti” itself is said to come from the thickness of the manyung fish meat when processed into salted fish. According to researcher Burhanuddin S. from Pancasila University, the texture of the meat which is brittle after being fried resembles the texture of toast.
Pangandaran community has popularized Jambal Roti since the early 90s. Until now, the deliciousness and high protein content have made Jambal Roti a favorite not only in Pangandaran but also in various regions in Indonesia, such as Sumatra, Java, Bali, and Nusa Tenggara.
Jambal Roti is not just a dish, but also a source of nutrition that is no less than other salted fish. The manufacturing process still uses natural methods, adding to its specialness. The price is also comparable to its quality, ranging from around 170 thousand per kilogram.
