Description
A traditional Pacific Island method combining sun‑drying, salting, and smoking to preserve fish.
Technical
Sun‑drying lowers water activity below 0.6, inhibiting bacterial growth. Salt draws moisture via osmosis, further reducing water activity. Smoke introduces phenolic compounds such as guaiacol and syringol, which act as antimicrobials and antioxidants while imparting flavor.
Science
Primary Reaction
Dehydration and oxidation of phenolic compounds leading to preservation and flavor development
Sensory Profile
Aroma ()
smokysaltyearthyfishywarmwoodybrinycaramelizedcharredoceanic