What You Need to Know
Physical separation of proteinaceous scum containing biogenic amines (histamine, cadaverine) and lipid oxidation products. Regular skimming maintains anaerobic conditions for halophilic microbes while removing aerobic spoilage organisms.
Critical for producing clear, complex umami sauces without bitter off-flavors - impacts final product viscosity and amino acid balance.
Key Parameters
Temperature
30°C
25°C - 35°C
Time
12 months
3 months - 24 months
Equipment
Perforated bamboo skimmerCeramic fermentation jarsCheesecloth filters
Steps
- 1.
Vietnamese nuoc mam nhi (Phu Quoc Island): Produces premium first-extraction sauce
The Science
Primary Reaction
Preventative removal of spoilage byproducts