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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Padaek is a Southeast Asian fermented fish sauce made by fermenting small fish with 15–20 % salt for 6–12 months at ambient temperatures.
Origin: Cambodian, Lao, Vietnamese (Traditional, centuries-old) — Southeast Asia (Cambodia, Laos, Vietnam)
See full technique reference →Proteolytic enzymes from halophilic bacteria hydrolyze fish proteins into free amino acids, peptides, and glutamates, creating a rich umami profile. The fermentation also generates biogenic amines such as histamine and tyramine, as well as volatile sulfur compounds that contribute to the complex aroma and flavor of the sauce.
Primary Reaction
Proteolytic hydrolysis of fish proteins by halophilic bacteria
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