Description
Fermented fish preserved in unglazed clay jars using salt and cool temperatures.
Technical
Halophilic and lactic acid bacteria metabolize fish proteins into peptides, amino acids, and organic acids, lowering pH to 4.5–5.0. Salt concentrations of 5–10 % w/w inhibit pathogens while permitting beneficial microbes, and moisture activity around 0.85 limits mold growth. The process relies on controlled temperature (4–15 °C) and time (2–12 months) to develop flavor and safety.
Science
Primary Reaction
Proteolysis and acidification by halophilic and lactic acid bacteria
Sensory Profile
Aroma ()
fishyumamisaltyearthymildly sour
Origin & History
Civilization
Pacific Northwest Indigenous peoples (Makah, Chinook, Coast Salish)
Era
pre-colonial to present