Why Is A Fish Cracker Called A Fish Cracker?

Fish crackers are a popular snack food in many Asian countries, known by various names like krupuk ikan in Indonesia or keropok ikan in Malaysia. But why are these crispy, puffy crackers called “fish” crackers when they don’t really taste like fish?

As a snack food lover and casual culinary explorer, I was curious about how these crackers got their name So I did some digging into the history and manufacturing process of fish crackers to find out

A Brief History of Fish Crackers

Fish crackers likely originated in Indonesia where they are known as krupuk ikan. Krupuk refers to the cracker itself while ikan means fish.

These crackers were traditionally made by coastal fishing communities as a way to preserve fresh catch and minimize waste. The fish meat was first boiled then pounded into a paste and mixed with tapioca starch and other ingredients to create a dough. The dough was rolled flat, cut into pieces and sun-dried into crisp wafers.

This process both preserved the protein in the fish for longer and created a salty, moreish snack the fishermen could take out to sea. Versions of the fish cracker spread through Southeast Asia and beyond as a popular street food and snack.

How Modern Fish Crackers Are Made

While traditional methods used actual fish meat, most modern fish crackers use fish powder or fish flavoring instead of whole fish. This makes them cheaper to produce and gives a more consistent finished product.

The basic process is:

• Mix – Fish powder, tapioca starch, and other dry ingredients like sugar and MSG are mixed with water to form a dough.

• Knead – The dough is kneaded until smooth and elastic.

• Roll – The dough is rolled flat and thin, often into sheets.

• Cut – The dough sheets are cut into cracker shapes like squares, circles, or strips.

• Dry – The cut pieces are sun-dried or baked to remove moisture so they harden.

• Fry – Once dry and hard, the crackers are deep-fried in hot oil to puff them up into that light, crispy texture.

• Flavour – More seasonings like garlic powder or chili are often added after frying to add extra flavour.

Why Are They Called Fish Crackers?

Even though most modern fish crackers contain only a tiny amount of fish powder, they’re still called “fish” crackers because:

• The original version was made with real fish so the name stuck.

• They were created and popularized by fishing communities in Indonesia and Malaysia.

• The fish powder, even in small quantities, adds a distinctive savory umami flavor.

• Consumers expect and recognize the name “fish crackers” or “fish chips”.

So in essence, fish crackers are called fish crackers because of tradition and consumer familiarity, even if the fish content is minimal today. The fish association comes from their origins and unique flavor profile.

Do Fish Crackers Actually Taste Like Fish?

To my taste buds, fish crackers don’t have an overtly fishy flavor. The fish powder adds a subtle savory and umami taste, but it’s usually overpowered by the starch, oil, and other seasonings.

There are a few reasons why the fish flavor is so subtle:

• Most contain only a small amount of dried fish powder, not chunks of fish.

• The drying and frying process reduces the fishiness.

• Strong seasonings like garlic, chili, and MSG are added for flavor.

• The crisp, porous texture allows you to taste the crunch and oil more.

However, some higher-end fish crackers do have a pronounced fish flavor because they use more real fish in production. So the fishiness level can vary depending on the brand.

Popular Types of Fish Crackers

While the basic production is similar, there are many variations of fish crackers across Southeast and East Asia:

• Indonesia – Krupuk ikan, a key ingredient in classic gado-gado salad. Variations include the thin, wavy kemplang and the fat, knobbly amplang.

• Malaysia – Keropok ikan, often eaten with noodles or fried rice. Different shapes like keropok lekor or keropok keping.

• Vietnam – Bánh phồng tôm have a mix of fish and shrimp. Eaten on their own or crumbled on dishes.

• Thailand – Krupuk pla are larger, puffier, and sold fresh, not pre-packed. Often flavored with garlic.

• China – Yuánbiāo made with fish or shrimp, with a delicate crispy texture. Added to soups or porridge.

• Japan – Sakana fu is the lightest and crispiest version, made of pure fish surimi.

No matter the country, fish crackers make a satisfying crispy snack either on their own or paired with a sauce or dip!

Health Benefits of Fish Crackers

While fried snacks aren’t the healthiest choice, fish crackers do have some nutritional upsides:

• Protein – The fish powder provides a decent protein punch.

• Low fat – The frying process extracts most of the fish oil, so they are low in fat.

• Gluten-free – Most brands use tapioca starch instead of wheat.

• Low carb – Around 70% of calories come from protein and fat, not carbs.

• Added calcium – Some brands add calcium carbonate.

Of course, they are still a fried snack high in sodium, so enjoy in moderation as part of an overall balanced diet. But they make a protein-packed alternative to potato chips!

Tips for Enjoying Fish Crackers

Here are a few of my tips for getting the best flavor and crunch out of fish crackers:

• Buy them fresh whenever possible for maximum crunch.

• Read the ingredients – higher up the fish powder, the stronger the flavor.

• Store in an airtight container to maintain crispness.

• For soft crackers, briefly microwave 5-10 seconds to re-crisp.

• Let sit out 10 minutes after opening package to improve texture.

• For a snack, enjoy plain or dip in chili sauce or peanut sauce.

• For a meal, crumble up and sprinkle on noodles, fried rice, soups.

The Takeaway

While fish crackers may not taste very fishy, they are called “fish” crackers because of their traditional roots and manufacturing process. The name signals both their origins in Indonesian fishing villages and the use of dried fish powder that gives them a subtle savory flavor. Their light, crispy texture also makes them a universally popular snack across Asia and beyond.