Exploring kadoru fish, the traditional smoked sneakhead fish ethnic identity from central Sumba: processing method, and its physicochemical and sensory profile

Kadoru fish is a traditional dish made by salting, smoking, and fermentation with limited information. The aim of this research was to understand the various traditional processing methods of kadoru fish and their impact on sensory attributes, physical profiles, and nutritional content, with a focus on enhancing product quality and gastronomic relevance. The interview was done with 10 kadoru fish processors, and sensory evaluation using Check-All-That-Apply (CATA) analysis was done with 70 panelists from Anakalang Village. Traditional processing involved a combination of salting, drying (either smoking or sun-drying), and storing with or without adding salt in bamboo segments. Results showed that the CATA analysis revealed the ideal sensory attributes of kadoru snakehead fish, including a crispy and hard yet sticky texture, mild smoky flavor, savory taste, and light brown color. Among the various pre-treatment methods, salting for 12 h before smoking yielded the most preferred product, which fulfilled the Indonesian National Standard for smoked fish or dried fish products of moisture content. These findings contribute to the understanding of sensory perception and consumer preferences in traditional fish products while highlighting the role of indigenous preservation techniques in regional gastronomy. Controlling temperature and salt content serve as critical factors in optimizing kadoru fish with a dry surface and soft texture, offering opportunities for new product development and culinary innovation. Additionally, this research underscores the cultural and economic significance of kadoru fish within local food systems, emphasizing its potential in gastronomic tourism and sustainable food practices. © 2025 Elsevier B.V.