What You Need to Know
Endogenous fish enzymes (trypsin, chymotrypsin) and halophilic bacteria (Tetragenococcus halophilus) hydrolyze proteins into glutamic acid, inosinic acid, and smaller peptides. Sunlight provides UV radiation that suppresses molds while allowing thermophilic bacterial activity (50-60°C at surface).
Creates an umami-rich liquid seasoning used as a foundational flavor agent in many cuisines, providing depth without fishiness when properly fermented.
Key Parameters
Temperature
35°C
20°C - 60°C
Time
9 months
3 months - 18 months
Equipment
Uncovered wooden barrels (teak or oak preferred)Bamboo straining matsStone weights for submersion
Steps
- 1.
Nuoc Cham (Vietnam): Provides amino acid backbone for balanced sweet-sour-spicy dipping sauce
- 2.
Pad Thai (Thailand): Enhances caramelization reactions in wok cooking