Fermented Fish

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 FishRisks, Preparations

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Fermented Fish - Preparations
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... herring") is a staple of traditional northern Swedish cuisine and is fermented Baltic herring ... The fermentation starts from a lactic acid enzyme in the spine of the fish, and so the fermentation is by autolysis together with bacteria, pungent smelling acids are formed in the fish such as ... proteins) can thrive and prevents decomposition of fish proteins into oligopeptides and amino acids ...
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... Iromba is a very common cuisine in Manipur made with boiled potato, fermented fish, chilly and other vegetables, in this case, Parkia ... Parkia is also used for making various other dishes with fish and vegetables ... it with chilly peppers and a special fermented pork called "Sathu" and called it Zawngtah-hou ...

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