<![CDATA[Effective science education requires learning resources that are relevant to students’ real-life experiences, and one approach that can be used is ethoscience, which integrates local knowledge as a learning medium. However, the application of this approach in the coastal areas of Lampung, particularly in the Teluk Betung region, has not yet been systematically and thoroughly studied. This study employed a descriptive qualitative method, involving four experienced salted fish processors on Pasaran Island, East Teluk Betung, Bandar Lampung City, as research subjects selected through purposive sampling. Data were collected through participant observation, in-depth semi-structured interviews, and documentation, and were then analyzed using the Miles and Huberman model, which includes the stages of data reduction, data presentation, and drawing conclusions. Data validity was ensured through the simultaneous application of source triangulation and methodological triangulation. The research findings reveal that the salted fish production process in the Teluk Betung area involves five main stages: selection of fresh fish, boiling in a salt solution on board the boat, sun-drying, sorting, and packaging of the final product. Each stage incorporates relevant science concepts, including osmosis, sodium chloride ion diffusion, heat transfer (radiation, conduction, and convection), phase changes (evaporation), and mechanisms for inhibiting microbial growth. The unique local practice of boiling fish on a ship involves the concepts of the boiling point of a salt solution and differences in air pressure, which have not been previously reported. This ethoscience study has the potential to be developed into contextual learning tools such as ethoscience-based worksheets and local content teaching modules for Lampung that are relevant to the Merdeka Curriculum.]]>
