Description
Fermented fish sauce production in ancient Rome involved fermenting small fish, salt, and water to create a savory condiment.
Technical
The process involved anaerobic fermentation by lactic acid bacteria and proteolytic enzymes, breaking down proteins and fats into amino acids, peptides, and fatty acids, resulting in a rich umami flavor.
Science
Primary Reaction
Anaerobic fermentation
Sensory Profile
Aroma ()
SavoryUmamiFishyBrineyPungentComplexEarthy
Wine Analogy
Like an aged Sherry with oxidative nutty notes
Coffee Analogy
Similar to wet-processed Indonesian coffee's funky fermentation notes