Description
Thai fish sauce is produced by long‑term proteolytic fermentation of small fish in high‑salt brine.
Technical
During fermentation, endogenous and microbial proteases hydrolyze fish proteins into peptides and free amino acids, especially glutamic acid, which imparts the characteristic umami flavor. Lactic acid bacteria produce organic acids that lower the pH to 4.5–5.0, inhibiting spoilage organisms while contributing to the sauce’s complex aroma. The process relies on halophilic microorganisms such as Tetragenococcus muriaticus and Bacillus subtilis to sustain proteolysis and flavor development over several months.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins into peptides and free amino acids
Sensory Profile
Aroma ()
fishyumamisaltyfermentedpungentbrinyfunkyearthycomplexsavory