Description
Filipino patis is a fermented fish sauce made by salting anchovies and allowing enzymatic and microbial hydrolysis to produce an umami-rich liquid.
Technical
The process relies on a 15‑20 % salt concentration and warm ambient temperatures (25‑30 °C) to activate endogenous proteases and halophilic bacteria. Proteolysis releases free amino acids, especially glutamate, while lactic acid bacteria lower the pH to 4.5‑5.0, creating the characteristic umami flavor and inhibiting spoilage microbes.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by endogenous enzymes and halophilic bacteria, producing free amino acids and peptides.
Sensory Profile
Aroma ()
fishysaltyumamiearthyslightly fermentedbrinypungentcomplexmarinefunky