Description
A traditional Pacific Island method of preserving fish by salting and fermenting in porous clay pots under tropical conditions.
Technical
The process relies on salt-induced water activity control to create an anaerobic environment that favors lactic acid bacteria. Proteolysis of fish proteins releases amino acids and peptides, lowering pH and generating volatile amines such as trimethylamine. The resulting product is rich in umami flavor and characteristic pungent aroma.
Science
Primary Reaction
Anaerobic lactic acid fermentation of fish proteins by lactic acid bacteria, producing lactic acid, peptides, and volatile amines.
Sensory Profile
Aroma ()
pungentfishysmokyearthyumamiammoniacalbrinyfunkysavorymarine