Description
Murri is a traditional Ilocano fish sauce fermented by layering sardines or anchovies with salt in earthenware jars at ambient temperature for months.
Technical
During fermentation, proteolytic enzymes from the fish and halophilic bacteria hydrolyze proteins into amino acids, especially glutamate, creating an umami profile. The high salt concentration (15–20 % w/w) inhibits spoilage microbes while allowing halophiles to thrive, and it also induces protein denaturation that enhances flavor development. Volatile amines such as dimethylamine and trimethylamine, along with short‑chain fatty acids, are produced, contributing to the sauce’s characteristic aroma and depth.
Science
Primary Reaction
Proteolysis and halophilic fermentation
Sensory Profile
Aroma ()
fishyumamisaltyearthycomplexbrinyfunkymarinepungentaged