

This product is most likely made from Ikan Gelama, a type of trevally fish commonly used for salted fish products in Southeast Asia.
"Jeruk" likely refers to the addition of jeruk purut (comb lime leaves) or jeruk nipis (lime leaves) during the salting process, which can impart a citrusy aroma and flavor to the fish.
Salted fish is a traditional way to preserve fish, making it shelf-stable without refrigeration.
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