Showcasing Indonesia’s Sustainable Tuna at Indo Fisheries 2025

Grand City Convex, Surabaya | 2–4 July 2025

At this year’s Indo Fisheries 2025 Expo & Forum the Indonesia’s leading fisheries and seafood industry exhibition. AP2HI (Indonesia Pole & Line and Handline Fisheries Association) joined forces with Minapoli, Napindo, and renowned Indonesian chef Budi Santoso to promote the richness and sustainability of Indonesia’s pole-and-line and handline tuna fisheries.

Chef Budi Santoso and Mrs. Janti Djuari, in action – serving up sustainable tuna with world-class flair at our collaborative booth (AP2HI, 2025).

Held from 2–4 July 2025 at Grand City Convex Surabaya, the event brought together industry stakeholders, innovators, policymakers, and culinary experts under one roof to explore solutions for the future of sustainable fisheries. Source: Indo Fisheries Official Website

A Taste of Traceable Tuna

Through a unique culinary experience at the AP2HI booth, visitors were invited to taste how sustainability and flavor can go hand in hand. From three days, Chef Budi Santoso prepared a rotation of delectable tuna-based dishes using traceable, responsibly caught tuna from AP2HI members. Here’s what was on the menu:

Day 1 (July 2)

• OMG Tuna (Oh My Garlic Tuna)

• Mangut Tuna (Smoky, spicy coconut curry-style tuna)

Day 2 (July 3)

• Grilled Tuna with Mushroom & Basil Rice

• Tuna Tataki Salad

Day 3 (July 4)

• Tuna Head in Young Coconut Spicy Sour Broth

• Tuna Mousse on Biscuit

The standout favorite among visitors? Without a doubt, it was the creamy, savory Tuna Mousse, an innovative fusion appetizer that’s as elegant as it is ocean-friendly.

Tuna Mousse Recipe

Here’s how to recreate our most-loved menu item from the booth:

Taste meets impact. Our signature creations like Tuna Mousse on Biscuit stole the show and started deeper conversations on traceable, responsible fishing (AP2HI, 2025).

Ingredients:

Main:

• 500g tuna loin (steamed or poached)

• 1 bottle cream cheese mayo

• 200 ml cooking cream

• Salt & black pepper (to taste)

Condiments:

• 3 sliced onions (sautéed)

• 50g shredded mixed lettuce

• 20 ml olive oil

• 50 ml lemon juice

• 1 pack Ritz biscuits

Method:

1. Boil the tuna loin with a pinch of salt until cooked. Drain and let cool.
2. Shred the tuna into small fibers.
3. Mix the tuna with cream cheese mayo, cooking cream, salt, and pepper until smooth.
4. Combine shredded lettuce with olive oil and lemon juice.
5. Sauté onion slices until caramelized; cool.
6. On a Ritz biscuit, layer sautéed onions, lettuce mix, and top with a spoonful of tuna mousse.

🎉 Serve chilled for a refreshing, gourmet seafood snack!

AP2HI on the Indo Fisheries Stage

Beyond the booth, Bu Janti, Chairperson of AP2HI, was invited as a speaker in two key panel sessions:

• A collaborative talk with Minapoli on market access for small-scale fisheries

• A session with MSC (Marine Stewardship Council) discussing certification and sustainable practices for Indonesia’s tuna sector

These sessions highlighted AP2HI’s continuous efforts in connecting small-scale fisheries to global markets and certifications through innovation, collaboration, and traceability.

Stay connected with us as we continue to champion sustainable tuna for people, planet, and prosperity.
Learn more about AP2HI’s programs and sustainable seafood efforts at ap2hi.org

Author : Allisya Syafiah Kusumawardani

Editor : Nuriasih Nababan