Description
Thai Nam Pla is a fermented fish sauce produced by brining small fish in 15–20 % salt at 20–30 °C for 6–24 months.
Technical
During fermentation, proteolytic enzymes and microbial communities hydrolyze fish proteins into amino acids, peptides, and ammonia, while the brine’s pH drops and volatile sulfur, aldehyde, and ketone compounds develop, creating a complex umami profile. Salt concentration modulates microbial growth, preserving the product while allowing enzymatic activity to proceed.
Science
Primary Reaction
Proteolysis and microbial hydrolysis of fish proteins
Sensory Profile
Aroma ()
saltyfishyumamisulfurouscomplexbrinypungentearthyfermentedsharp