What You Need to Know
Halophilic and lactic acid bacteria metabolize fish proteins into peptides, amino acids, and organic acids, lowering pH to 4.5–5.0. Salt concentrations of 5–10 % w/w inhibit pathogens while permitting beneficial microbes, and moisture activity around 0.85 limits mold growth. The process relies on controlled temperature (4–15 °C) and time (2–12 months) to develop flavor and safety.
The Science
Primary Reaction
Proteolysis and acidification by halophilic and lactic acid bacteria