What You Need to Know
During fermentation, proteolytic enzymes from the fish and halophilic bacteria hydrolyze proteins into amino acids, especially glutamate, creating an umami profile. The high salt concentration (15–20 % w/w) inhibits spoilage microbes while allowing halophiles to thrive, and it also induces protein denaturation that enhances flavor development. Volatile amines such as dimethylamine and trimethylamine, along with short‑chain fatty acids, are produced, contributing to the sauce’s characteristic aroma and depth.
The Science
Primary Reaction
Proteolysis and halophilic fermentation