What You Need to Know
During fermentation, halophilic bacteria secrete proteases that cleave fish proteins into free amino acids, peptides, and volatile amines such as trimethylamine. The dominant free amino acid is glutamic acid, which imparts the characteristic umami flavor, while small peptides contribute to aroma and taste. The process also generates a complex matrix of nitrogenous compounds that enhance depth and savory quality.
The Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by halophilic bacteria