What You Need to Know
The process relies on halophilic bacteria that proteolyze fish proteins into free amino acids, especially glutamate, which imparts the characteristic umami flavor. Concurrently, volatile esters and aldehydes develop, contributing to the sauce’s complex aroma. Salt concentration (20‑30 % w/v) and temperature (≈20‑30 °C) tightly control microbial activity, preventing spoilage while allowing desirable flavor formation.
The Science
Primary Reaction
Proteolysis of fish proteins by halophilic bacteria