Description
Cured and fermented fish in the Pacific Islands preserves fish by high salt and low temperature, promoting lactic acid fermentation and proteolysis.
Technical
High salt concentration (15–20 % w/w) reduces water activity below 0.85, inhibiting spoilage bacteria. Fermentation at 4–10 °C for 7–14 days lowers pH to 4.0–4.5 via lactic acid production, while marine bacterial proteases hydrolyze proteins into flavor peptides.
Science
Primary Reaction
Salt-induced dehydration and lactic acid fermentation
Sensory Profile
Aroma ()
brinyumamifermentedsmokyoceanicsharpfunkyearthymineral