Description
Mangrove‑charred fish smoking preserves fish by combining low‑temperature smoking with antimicrobial phenolics from charred mangrove wood.
Technical
The process relies on the adsorption of phenolic compounds such as guaiacol and syringol onto the fish surface, which inhibit bacterial growth. Brining reduces water activity to ~0.85, while controlled moisture loss during smoking further limits microbial proliferation. The charred wood also suppresses the formation of harmful smoke volatiles, extending shelf life in humid coastal environments.
Science
Primary Reaction
Adsorption of phenolic compounds onto fish surface and reduction of water activity via brining and controlled moisture loss
Sensory Profile
Aroma ()
smokyearthyherbaceoussaltymild
Origin & History
Civilization
Southeast Asian mangrove communities
Era