Description
Salt‑induced fermentation of small fish yields a savory, umami‑rich liquid condiment.
Technical
Proteolytic enzymes from the fish and halophilic microbes hydrolyze proteins into free amino acids, especially glutamic acid, while lactic acid bacteria produce lactic acid, ethanol, and volatile sulfur compounds. The high salt (15–20 % w/w) creates an osmotic environment that suppresses spoilage microbes, allowing controlled proteolysis over 6–12 months at 20–30 °C, resulting in a pH of 4.5–5.0.
Science
Primary Reaction
Proteolysis of fish proteins to free amino acids followed by microbial metabolism generating organic acids and volatile sulfur compounds
Sensory Profile
Aroma ()
saltyfishyumamiearthyfermentedbrinyfunkycomplexpungentmarine