Description
Fermented fish sauce is a salty liquid produced by fermenting fish with salt over months, yielding an umami-rich flavor.
Technical
The process relies on proteolytic hydrolysis of fish proteins and lipolysis of fish lipids in a high-salt environment, followed by spontaneous fermentation by halophilic microbes. Lactic acid, ethanol, and volatile sulfur compounds are produced, while Maillard reactions generate brown pigments and aromatic aldehydes that deepen the flavor.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins and lipolysis of fish lipids in a high-salt environment, followed by microbial fermentation
Sensory Profile
Aroma ()
saltyumamifishyearthysulfurousfunkybrinycaramelizedcheesyammoniac