Keumamah Acehnese wood fish is also known as Gulaie Keumamah, or also popularly called Eungkot Kayee. Basically, Keumamah is a typical Acehnese fish, which is boiled fish, then dried by salting (smoked), because dried fish becomes hard like wood. Then it is also called wood fish (krot kayee). Japanese people also know dried fish like this, called katsubushi. usually in fine drawstring as a flavoring variety of gravy.

https://steemit.com/food/@sausan/keumamah-bcbda4a841dee