Description

Fish sauce is a fermented liquid condiment produced by salting and fermenting fish, central to Southeast Asian cuisines.

Fermentation process

  • Fish layered with salt
  • Fermented for months to years
  • Liquid extracted and filtered

Reported microbiology (examples)

  • Halotolerant bacteria: Tetragenococcus spp.

Functional relevance

  • Extensive protein hydrolysis yields umami compounds
  • Long shelf-life via salt fermentation

References

(To be added)