The most active fish smoking centers can be found in Permisan and Penatar Sewu villages.
The puffs of smoke that soar upwards and the many piles of coconut shells. Drying in front of people’s houses is the easiest way to find the owner of this fish smoking business.
This fish smoking business has been going on since the 1940s, and 90 percent of the residents depend on the business for their livelihood. The fish smoking activity is usually carried out from 6 a.m. to 1 p.m. every day.
Previously, every early morning some of them bought fresh fish at the Fish Auction Place located in the eastern ring of Sidoarjo, bought from fishermen in sight, or directly from their own ponds.
The fresh tilapia is then cleaned and washed under running water. After that, the fish are skewered like skewers with iron fish skewers.
Each skewer consists of 10 fish. Then, the skewered fish is grilled on a furnace.