Ambon’s MSME sector is embracing liquid-smoked fish technology, introduced by local MSME advocate Eta Soukotta during a training session held at the Ambon City Cooperative Office. The innovation offers a more hygienic, practical, and durable alternative to traditional smoked fish, extending shelf life to 4–5 days compared to the usual 1–2 days. By using a modern liquid-smoking technique, the product is processed without bones, skin, or head, resulting in a cleaner and safer option suitable for consumers of all ages. These improvements position the product well for broader markets, including potential export channels.

Soukotta highlighted additional advantages such as the product’s heat-resistant packaging, which keeps the fish intact even when immersed in boiling water—making it ideal for wider distribution. The initiative is expected to strengthen Ambon’s MSME competitiveness by offering a high-quality, value-added product that can represent the region in international markets. Local stakeholders hope this innovation will become a flagship product and open greater export pathways for Ambon’s small businesses.

Source: https://rri.co.id/umkm/1977966/inovasi-ikan-asap-cair-di-ambon-buka-peluang-ekspor