Bakasang is a fermented fish product that is mainly produced in the North Sulawesi province and the Moluccas Island. Bakasang is a dark brown liquid product with a strong fishy flavour. The main material for bakasang processing are the internal organs (viscera and roe) of tuna and tuna-like fish obtained as a waste product from the processing of smoked tuna. Bakasang made from ground viscera showed better quality compared to those from the whole viscera. Besides, bakasang is also produced from the whole body of small marine fish. Ijong and Ohta (1996) and Harikedua et al. (2009) reported that some small marine fish, such as sardine (Sardinella sp.), anchovy (Stolepherus sp. or Engraulis sp.) and orange Sunkist shrimp (Caridina wyeki) are also suitable for bakasang processing. The traditional processing of bakasang starts with the collection of internal organs, including the viscera and roe of skipjack tuna. An appropriate amount of the internal organs is washed with seawater and drained to remove excessive seawater. The cleaned internal organs are mixed with 15%–20% salt and poured into bottles. The bottles are kept for 3–6 weeks to allow fermentation to occur until a dark and sticky liquid is formed. Traditionally, the bottles are stored in a warm place and usually near a source of fire. Bakasang can be made from the visceral parts of bonito by adding 10% salt and allowing the mixture to ferment for 10 days (Subroto et al., 1984).