Description
Whole fish are packed in 5‑10 % salt and fermented for 2‑6 weeks at 20‑30 °C, producing a salty, sour, umami product.
Technical
The high salt concentration creates a halophilic environment that suppresses spoilage microbes while allowing lactic‑acid bacteria such as Tetragenococcus halophilus to thrive. These bacteria ferment fish proteins via heterolactic pathways, producing lactic acid, acetic acid, ethanol, and modest amounts of biogenic amines. The resulting acidification lowers the pH to 4.2‑4.8, stabilizing the product and imparting characteristic sourness.
Science
Primary Reaction
Heterolactic fermentation of fish proteins
Sensory Profile
Aroma ()
saltyfermentedfishyumamiearthybrinyfunkypungentsavorymarine