What You Need to Know
During fermentation, endogenous proteases and halophilic bacteria hydrolyze fish proteins into peptides and free amino acids, especially glutamic acid, which confers the characteristic umami flavor. The process relies on a controlled salt concentration and ambient temperature to favor beneficial microbes while suppressing spoilage organisms, culminating in a clear, aromatic liquid after straining and brief post‑fermentation aging.
The Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by endogenous enzymes and halophilic bacteria producing free amino acids (notably glutamic acid) and peptides