From Jakarta Barat to Your Supply Chain
[[ Chanos Bandeng Presto began as a small family kitchen in Jakarta Barat, Central Java, dedicated to perfecting the traditional bandeng presto — pressure-cooked milkfish that softens even the smallest bones. What started as a local specialty has grown into an export-focused operation, built to serve distributors and importers looking for a consistent, quality-controlled supply of Indonesian milkfish. ]]
[[ Today, every batch is still processed close to the source, keeping the product fresh from preparation to pressure-cooking to packaging — while our team works directly with international partners to meet the volume, documentation, and timelines that B2B buyers need. ]]
What Makes It "Premium"
Four steps, repeated consistently, batch after batch.
1. Fresh Selection
Milkfish are selected fresh, sized and graded before processing begins.
2. Pressure-Cooking
Cooked under controlled pressure and time until bones soften fully, without compromising texture.
3. Quality Control
Each batch is checked for texture, bone softness, and seasoning consistency before packaging.
4. Export Packaging
Vacuum-sealed and frozen for cold-chain shipping, ready for international logistics.
Certifications
Our facility operates in line with Indonesian food safety and halal standards. Certificate numbers below are placeholders pending final client confirmation.
Inside Our Process
Want to Know More?
Ask us about our facility, certifications, or process directly — we're happy to share more detail with serious buyers.