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Best Keumamah in San Francisco

“So hard it's called 'wood fish'—keumamah is tuna or skipjack preserved to last for years.”

Keumamah

What the real thing tastes like

Keumamah is a traditional dried fish in Acehnese cuisine, usually made skipjack or tuna. 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. The spices used to prepare keumamah are: asam sunti; curry tree; bird's eye chili and green chili. Keumamah is one of the main dishes served at Achenese kenduri (traditional celebrations). In the past, keumamah was also consumed by Acehnese fighters during the war against the Dutch colonial government in Aceh from 1873 to 1904.

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Keumamah is skipjack or tuna transformed into something almost mineral—so hard it earned the nickname 'wood fish.' This Acehnese preserve survives through deliberate stages: cleaning, boiling, drying, then patient storage that can stretch years if kept dry. The spice lineup is sharp and focused: asam sunti, curry tree, bird's eye chili, and green chili cut through the dense, concentrated fish.

Order it here when it has

  • can store for years
  • significant in Acehnese celebrations
  • historically sustaining

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