Description
Fermented fish paste is a West African condiment produced by anaerobic fermentation of fish with garri and salt.
Technical
Shito and garri‑based fish pastes are produced through controlled anaerobic fermentation, where lactic acid bacteria mediate proteolysis and lipolysis under moderate temperatures and salt levels. The resulting acidification and volatile compound formation not only preserve the fish but also generate a complex umami profile characteristic of West African condiments.
Science
Primary Reaction
Anaerobic fermentation by lactic acid bacteria leading to proteolysis, lipolysis, acidification, and volatile amine formation
Sensory Profile
Aroma ()
pungentumamifishyearthysourroastedsmokyspicynuttysweet