The peoples of Sabah are blessed with an abundance of seafood for there are more than thirty ethnic groups vary, and depend on available resources. Naturally, the diet of coastal peoples was- and still is- dominated by all types of seafood, while those living far inland relied on freshwater fish and wild animals. Fresh pickles are among the famous authentic traditional Sabahan dish. There are a number of ‘fresh’ pickles where lime juice is the curing agent, and which can be eaten immediately or stored for a few days. Most famous of these is the Kadazan Dusun “hinava tongii” or pickled Spanish mackerel (ikan tenggiri). This is an absolutely delicious combination of spanking fresh fish, red chillies, shredded ginger and sliced shallots, the whole lot drenched with lime juice which 'cooks’ the fish. The secret ingredient of this dish is the grated seed of a variety of mango found only in Sabah locally known as “Bambangan”

An unusual hinava is made from a ginger- like plant known as tuhau. The pounded lower stem of the tuhau is mixed with limejuice, onions and chillies, with the optional additional of dried shrimp paste to make a wonderfully fragrant, slightly astringent pickle redolent of the jungle.

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