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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sun‑dried fish sauce is made by dehydrating small fish and fermenting them in a salty brine to produce a concentrated umami liquid.
Origin: Southeast Asian peoples (Traditional) — Southeast Asia
See full technique reference →The dehydration step reduces moisture to below 10 %, concentrating flavor precursors. During brine fermentation, proteolysis releases free amino acids such as glutamate, while Maillard reactions between reducing sugars and amino acids generate brown‑ish color and complex aroma compounds. The process is driven by moderate temperatures (20–25 °C) and a controlled pH (4.5–5.0).
Primary Reaction
Proteolysis and Maillard reactions
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