What You Need to Know
The process relies on endogenous proteases and halophilic microbes to hydrolyze fish proteins into free amino acids, especially L‑glutamate, which imparts umami. Proteolysis also releases peptides and nucleotides that add depth to the flavor profile.
Steps
- 1.
Garum-based Patina (Ancient Rome): Primary umami seasoning in egg dishes
- 2.
Nuoc Mam Cham (Vietnam): Modern descendant used in dipping sauces
- 3.
Colatura di Alici (Italy): Regional variant in pasta dishes
The Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by endogenous enzymes and halophilic microbes