Description
Thai fermented fish sauce is a condiment made from fermented small fish and salt.
Technical
The fermentation process involves the breakdown of proteins and fats by enzymes and microorganisms, resulting in the production of glutamates, which are responsible for the umami flavor. The high salt concentration helps to inhibit the growth of unwanted microorganisms and preserve the fish.
Science
Primary Reaction
Protein and fat breakdown by enzymes and microorganisms
Sensory Profile
Aroma ()
umamifishysaltypungentbrinysavory
Wine Analogy
Similar depth to aged sherry or fish sauce-aged wines
Coffee Analogy
Like the fermented notes of natural process coffees
Perfume Analogy