Description
Smoked fish prepared in an umu uses low‑to‑moderate heat and smoke to denature proteins, oxidize lipids, and infuse phenolic flavor compounds.
Technical
Protein denaturation occurs at 70–90 °C, while lipid oxidation generates flavor‑contributing aldehydes. Smoke phenols penetrate the flesh, imparting characteristic aroma. The Maillard reaction is limited (<140 °C), so flavor derives mainly from smoke rather than browning.
Science
Primary Reaction
Protein denaturation and lipid oxidation with smoke phenol/aldehyde penetration
Sensory Profile
Aroma ()
smokyfishyearthyherbalwarmwoodybrinycharredsweet undertones