Description
Stockfish is produced by salt‑curing cod followed by prolonged air‑drying at low temperatures, reducing water activity below 0.6 and creating a hostile environment for microbes.
Technical
The process relies on osmotic dehydration, where salt draws out moisture, and proteolytic enzymes that hydrolyze proteins into free amino acids and peptides, generating umami flavor. Low moisture and high salt inhibit microbial growth, while controlled airflow prevents mold.
Science
Primary Reaction
Osmotic dehydration and proteolytic hydrolysis
Sensory Profile
Aroma ()
earthybrinysmokynuttyfishyoceanicagedsharpmineralwoody