Description
Solar-driven concentration of umami through microbial action.
Technical
Proteolysis of krill by endogenous enzymes (trypsin-like proteases) and halophilic bacteria (Tetragenococcus halophilus) breaks down proteins into free amino acids (glutamate, aspartate) and volatile sulfur compounds. Repeated sun exposure evaporates 60-70% moisture content, concentrating flavors.
Culinary Significance
Forms the umami backbone of Thai nam prik, Cambodian prahok, and Vietnamese mắm tôm, adding depth without overwhelming saltiness.
Science
Primary Reaction
Proteolysis
Parameters
Temperature
32°C optimal
28°C to 45°C range
Time
21 days
7 days – 90 days
Equipment
Bamboo mats (allows airflow)Ceramic weights (for pressing)Mosquito netting (pest control)