Description
Igunaq is a low‑temperature, salt‑controlled lactic acid fermentation of fish that preserves protein and imparts a distinctive aroma and flavor.
Technical
During fermentation, lactic acid bacteria metabolize fish glycogen and proteins to produce lactic acid, lowering the pH to 4.0–4.5. The high salt concentration (8–12 % w/w) and cold storage (0–4 °C) inhibit spoilage organisms while allowing LAB to thrive. Volatile compounds such as 2‑methyl‑3‑buten‑2‑ol and trimethylamine develop, contributing to the product’s characteristic aroma and taste.
Science
Primary Reaction
Fermentation of fish glycogen and proteins by lactic acid bacteria to lactic acid
Sensory Profile
Aroma ()
fishyearthysaltyslightly fermentedmildly pungentammoniacalbrinygameysourmarine