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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A traditional Mozambican method that combines lactic acid fermentation, controlled drying, and low‑temperature smoking to preserve small fish.
Origin: Makua people (Traditional) — Mozambique
See full technique reference →During fermentation, lactic acid bacteria convert fish glycogen and proteins into lactic acid, lowering pH to 4.5–5.0 and inhibiting spoilage microbes. Drying reduces moisture below 10 %, concentrating proteins and salt, while smoking introduces phenolic compounds that further acidify the product and provide antioxidant and antimicrobial effects.
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