Description
Siberian fermented fish (Buryat) is a traditional preservation method that relies on high salt concentration and low-temperature anaerobic fermentation to induce lactic acid production, lowering pH and inhibiting spoilage organisms.
Technical
During fermentation, lactic acid bacteria metabolize fish glycogen and proteins, producing lactic acid, acetic acid, and trace ethanol. The resulting acidification drops the pH from ~6.5 to ~4.2, which suppresses pathogenic and spoilage microbes while preserving the fish for months. Salt concentration of 12–15 % reduces water activity below 0.85, further limiting microbial growth.
Science
Primary Reaction
lactic acid fermentation by lactic acid bacteria
Sensory Profile
Aroma ()
fishysaltyfermentedearthycomplexpungentbrinysourmineral-likesavory