Parameters
Temperature
7°C optimal
4°C to 10°C range
Refrigerated temperature to slow down bacterial growth
Time
5 days
2 days – 7 days
Equipment
Flax nets (kupenga)Wooden or stone containersWeighting stones
Sensory Profile
Aroma ()
FishyUmamiSlightly sour
Compounds: Trimethylamine, Dimethyl sulfide, Acetic acid
Taste
UmamiSalty
Texture
FirmTenderSlightly gelatinous
Wine Analogy
Resembles aged Manzanilla sherry with its saline and nutty notes
Coffee Analogy
Similar to Sumatran wet-hulled coffee's earthy funk
Perfume Analogy
Recalls Comme des Garçons Amazingreen's marine accord