What You Need to Know
During fermentation, proteolytic enzymes and halotolerant microbes hydrolyze fish proteins into free amino acids, peptides, and ammonia. The resulting glutamate and inosinate provide umami, while volatile sulfur and nitrogen compounds develop a complex aroma. The process is a dry fermentation that concentrates soluble nitrogenous compounds and suppresses spoilage bacteria through high salt and low pH.
The Science
Primary Reaction
Proteolysis of fish proteins into amino acids, peptides, and ammonia, followed by Maillard‑like reactions and volatile compound formation