What You Need to Know
Proteolytic enzymes from the fish and halophilic microorganisms hydrolyze proteins into peptides, free amino acids—especially glutamate—and ammonia, creating an umami flavor. The high salt concentration (15–30 %) inhibits pathogens while permitting salt‑tolerant microbes such as Halanaerobium and Clostridium to thrive, producing volatile amines, indoles, and phenolics that contribute to the sauce’s complex aroma.
The Science
Primary Reaction
Proteolytic hydrolysis of fish proteins into peptides, amino acids, and ammonia by endogenous enzymes and halophilic microorganisms.