Description
Fermented fish sauce is a halophilic, proteolytic fermentation of salted fish that develops a complex umami profile over months at ambient temperatures.
Technical
During fermentation, proteolytic enzymes from fish and halophilic microbes hydrolyze proteins into peptides and free amino acids, notably glutamic acid, which imparts umami. Concurrently, lactic and acetic acid bacteria produce organic acids that lower pH, inhibit spoilage organisms, and stabilize the product. The process relies on a tightly controlled salt concentration (15–20 % NaCl) to select for halophiles while preventing pathogenic growth.
Science
Primary Reaction
Proteolysis and acidification
Sensory Profile
Aroma ()
saltyfishyumamiearthycomplexbrinyfunkysavorymarinepungent