Fermented fish is a traditional preparation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acid; bacteria usually cease multiplying when the pH drops below 4.5.
A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative.
Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste.
Read more about Fermented Fish: Risks, Preparations
Famous quotes containing the word fish:
“Everything seems beautiful because you don’t understand. Those flying fish, they’re not leaping for joy, they’re jumping in terror. Bigger fish want to eat them. That luminous water, it takes its gleam from millions of tiny dead bodies, the glitter of putrescence. There’s no beauty here, only death and decay.”
—Curtis Siodmak (1902–1988)