Description
A traditional Kerala fish pickle produced by lactic acid fermentation of anchovies in a high‑salt brine.
Technical
During 2–4 weeks at 20–25 °C, salt (12–15 % w/w) suppresses spoilage microbes while Lactobacillus spp. convert sugars to lactic acid, dropping pH to ~4.5. Concurrent proteolysis by Bacillus subtilis and mesophilic bacteria releases flavor‑active peptides and volatile aldehydes, esters, and acids that define the pickle’s aroma and taste.
Science
Primary Reaction
Lactic acid fermentation of fish proteins and sugars
Sensory Profile
Aroma ()
pungentsourumamifishyfermentedbrinyearthysharpcomplexfunky