Spinibarbus denticulatus salad.

The fish used to make salad must be raised for over 2 years, weighing 2.5kg - 3kg. Filtered fish meat soaked in water is made from garcinia cowa fruit.

Spinibarbus denticulatus salad is not complete without the dipping sauce made from chopped, roasted, and ground fish bones mixed with onions, garlic and other spices.

The dish served with herbs, forest vegetables such as perilla leaves, cloves, otaheite apple, chrysanthemums, apricots, green bananas, etc.