Description
Traditional Thai method of preserving fish in a mixture of salt, water, and other ingredients
Technical
The fermentation process involves the action of microorganisms such as Halobacterium and Halococcus, which break down the proteins and fats in the fish, resulting in a decrease in pH levels from 6.5 to 4.5.
Science
Primary Reaction
Proteolysis and lipolysis
Sensory Profile
Aroma ()
SavoryUmamiFishyBrineyPungentComplex
Wine Analogy
Similar complexity to aged sherry
Coffee Analogy
Deep umami like Indonesian kopi luwak
Perfume Analogy
Marine accords in oceanic fragrances