Description
Fermented fish sauce is a salty liquid produced by long‑term fermentation of anchovies with sea salt, yielding an umami‑rich flavor.
Technical
Proteolytic enzymes from halophilic bacteria hydrolyze fish proteins into free amino acids, especially glutamate, which imparts the characteristic umami taste. The fermentation also produces organic acids that lower the pH from ~6.5 to 5.0‑5.5, and the high salt concentration (15‑25 % NaCl) selects for desirable microbes while inhibiting spoilage organisms.
Science
Primary Reaction
Proteolysis of fish proteins into free amino acids and peptides, followed by further breakdown into volatile flavor compounds
Sensory Profile
Aroma ()
saltyumamifishycomplexsavorybrinyfunkyearthypungentmarine