Description
A traditional Mozambican method that combines lactic acid fermentation, controlled drying, and low‑temperature smoking to preserve small fish.
Technical
During fermentation, lactic acid bacteria convert fish glycogen and proteins into lactic acid, lowering pH to 4.5–5.0 and inhibiting spoilage microbes. Drying reduces moisture below 10 %, concentrating proteins and salt, while smoking introduces phenolic compounds that further acidify the product and provide antioxidant and antimicrobial effects.
Science
Primary Reaction
lactic_acid_fermentation_of_fish_proteins
Sensory Profile
Aroma ()
smokyfermentedsaltyfishypungentearthyumami-richsharpspicy (piri-piri)