Fish Sauce Fermentation

Description

Fish sauce fermentation is a biological process that breaks down protein-rich fish and salt into a savory liquid condiment.

Technical

Fish sauce fermentation involves proteolysis, lipolysis, and reduction of fish proteins and lipids by microorganisms such as Halobacterium and other halophilic bacteria, and yeast. This process occurs over several weeks to several months, typically 3-6 months, at room temperature to 35°C.

Science

Primary Reaction

Proteolysis, lipolysis, and reduction

Sensory Profile