Description
Fish is salted and coated with mineral ash, then air‑dried to create a firm, briny product.
Technical
The high salt concentration creates an osmotic gradient that extracts water, lowering water activity below 0.6 and inhibiting microbial growth. Simultaneously, alkaline ash (primarily calcium carbonate) raises surface pH to ~8, suppressing spoilage bacteria and facilitating protein denaturation that forms a protective crust. Controlled ambient drying (20–30 °C, 3–7 days) allows gradual moisture loss while preserving lipids and generating flavor‑active peptides.
Science
Primary Reaction
osmotic dehydration coupled with alkaline protein denaturation
Sensory Profile
Aroma ()
brinysmokyearthynuttymineralseaweedcharred wood
Wine Analogy
Similar to aged Manzanilla sherry with its briny, nutty oxidation notes