Description
Fish sauce is produced by fermenting fish with high salt to create an anaerobic, halophilic environment that promotes microbial proteolysis.
Technical
During fermentation, halophilic bacteria such as Halanaerobium and Tetragenococcus hydrolyze fish proteins into free amino acids and peptides, generating glutamic acid and 5′‑inosinic acid that give the sauce its umami flavor. The high salt concentration suppresses pathogenic bacteria while the gradual pH drop to 4.0–5.0 further stabilizes the product.
Science
Primary Reaction
Proteolysis of fish proteins by halophilic microorganisms producing free amino acids and peptides
Sensory Profile
Aroma ()
saltyumamifishysavorycomplexbrinyfunkyearthypungentdeep