Some Use Plecostomus Fish for Siomay; Watch Out for the Lurking Dangers

JAKARTA - Allegations of the use of plecostomus fish as an ingredient in siomay have begun to emerge amid a large-scale river cleanup operation in Jakarta that successfully removed tens of thousands of these fish.

Several vendors admit to having heard of the practice of using the low-cost fish to reduce production expenses, although others strongly deny it and continue to use mackerel or tuna.

Wandi (56), a siomay seller in Cengkareng, West Jakarta, admits to having heard of some rogue vendors using plecostomus to cut costs.

According to Wandi, the price difference is the main reason. However, he insists that he has never used plecostomus and continues to use mackerel, even though he now has to adjust the composition due to rising raw material prices.

“If using plecostomus, I’ve heard some sell it for Rp 25,000 or Rp 35,000 per kilogram, whereas mackerel can reach nearly Rp 100,000 per kg. That’s quite a difference,” he said.

In agreement, Angga (25), a siomay seller in Palmerah, West Jakarta, also confirms that he does not use plecostomus.

“For me, I work too, and my boss in PIK uses mackerel and tuna; the meat is light-coloured, slightly white, tender, guaranteed,” said Angga.

Angga also believes that visual characteristics can serve as an indicator.

Siomay made with plecostomus tends to have a darker colour. Nevertheless, he admits he has never directly encountered the practice.

“As far as I know, using tuna doesn’t change the taste; sometimes when you pat it, it’s a bit different. Using tuna keeps the taste good, like the expensive siomay usually,” he stated.

From a health perspective, plecostomus fish is considered to pose a high risk if consumed, especially if sourced from polluted waters.

An internal medicine expert from the University of Indonesia (UI), Prof. Dr. dr. H. Ari Fahrial Syam, SpPD-KGEH, MMB, FINASIM, FACP, emphasised the potential dangers.

“First of all, it’s certainly dangerous if the fish is contaminated with various bacteria, germs, and usually heavy metals present in the fish,” said Ari Fahrial Syam.