Indonesia
keumamah
An Acehnese dish of dried skipjack or tuna, cleaned, boiled, dried, and stored dry and moisture-free; the firm fish, also called wood fish, can keep for years.
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About this dish
Keumamah is also known as "wood fish", due to its hardness. It is preserved through several processes, from cleaning the fish to boiling, drying, and storing; therefore, keumamah can be stored for years, provided it is kept dry and free from moisture.