Description
Sun‑dried fish sauce is made by dehydrating small fish and fermenting them in a salty brine to produce a concentrated umami liquid.
Technical
The dehydration step reduces moisture to below 10 %, concentrating flavor precursors. During brine fermentation, proteolysis releases free amino acids such as glutamate, while Maillard reactions between reducing sugars and amino acids generate brown‑ish color and complex aroma compounds. The process is driven by moderate temperatures (20–25 °C) and a controlled pH (4.5–5.0).
Science
Primary Reaction
Proteolysis and Maillard reactions
Sensory Profile
Aroma ()
savoryumamifishyearthyslightly sweet
Origin & History
Civilization
Southeast Asian peoples
Era
Traditional