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This study highlights efforts to modernize the traditional production of pekasam fish by using tilapia, a widely available and nutrient-rich species. Traditional ingredients such as salt, toasted ground rice, and dried tamarind slices are used in the fermentation process, with improvements made to fermentation time and packaging techniques. These enhancements aim to extend shelf life, improve flavor, and meet modern hygiene standards. While maintaining the authentic taste of pekasam, the updated packaging offers greater convenience and cleanliness, appealing to today’s consumers. With increasing demand for traditional foods presented in contemporary formats, this innovation has strong commercial potential. It supports the growth of the local food industry by adding value to heritage products and expanding their market reach