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Indonesian cuisine is a manifestation of a variety of cultural traditions originating from the archipelago that hold an important place in Indonesian national culture in general, for example Tempoyak Ikan. Tempoyak ikan is a type of traditional food made from fermented durian fruit. This food has become a characteristic of the Malay nation. The research method used is a qualitative research method where data collection is obtained from interviews, observation, and documentation. Preservation efforts are carried out by using baung fish as the main ingredient and maintaining flavor, spices, spices, and how to serve it to remain a typical food of Jambi City.