Description
Fermented fish sauce produced through microbial action on fish parts
Technical
The fermentation process involves the action of salt, water, and microorganisms on fish guts and other fish parts, producing lactic acid and other organic acids, and typically takes several months. The mixture is stirred regularly and aged in clay pots or amphorae, which helps to slow down the fermentation process and allows the flavors to mature.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
UmamiFishySaltyBrineyFermentedPungent
Wine Analogy
Similar to aged fish sauce in Vietnamese cuisine
Coffee Analogy
Like the intense umami of a dark roast
Perfume Analogy