What You Need to Know
During curing, lactic acid bacteria metabolize the added sugar, producing lactic acid that lowers the pH to 5.0–5.5. The salt concentration (~2–3 %) and dill essential oils inhibit spoilage organisms while the mild acidity gently denatures fish proteins, resulting in a firm yet tender texture. The process also releases anethole from dill, contributing to the characteristic aroma.
The Science
Primary Reaction
Lactic acid fermentation of fish proteins and sugars by lactic acid bacteria