What You Need to Know
The process relies on a 15‑20 % salt concentration and warm ambient temperatures (25‑30 °C) to activate endogenous proteases and halophilic bacteria. Proteolysis releases free amino acids, especially glutamate, while lactic acid bacteria lower the pH to 4.5‑5.0, creating the characteristic umami flavor and inhibiting spoilage microbes.
The Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by endogenous enzymes and halophilic bacteria, producing free amino acids and peptides.