Description
Proteolytic fermentation of fish proteins into free amino acids and nucleotides under aerobic conditions.
Technical
Endogenous fish enzymes (trypsin, chymotrypsin) and halophilic bacteria (Tetragenococcus halophilus) hydrolyze proteins into glutamic acid, inosinic acid, and smaller peptides. Sunlight provides UV radiation that suppresses molds while allowing thermophilic bacterial activity (50-60°C at surface).
Culinary Significance
Creates an umami-rich liquid seasoning used as a foundational flavor agent in many cuisines, providing depth without fishiness when properly fermented.
Science
Primary Reaction
Proteolysis → Amino acids + 5'-ribonucleotides
Parameters
Temperature
35°C optimal
20°C to 60°C range
Time
9 months
3 months – 18 months
Equipment
Uncovered wooden barrels (teak or oak preferred)Bamboo straining matsStone weights for submersion