Fermented fish

Sharing of Igunaq among Inuit families

A piece of fermentted fish - a local food of North Vietnam.

Fermented Fish

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Fermented Shark Meat

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Ngari aka fermented fish

Fermented fish is a time-honored method of preserving fish. Prior to the advent of contemporary preservation techniques such as refrigeration and canning, fermentation stood as a vital strategy to prolong the shelf life of fish. Due to the fish's inherent propensity to spoil quickly, measures needed to be implemented to combat the growth of spoilage-causing bacteria.

Popularity

Fermented fish are highly popular in Northeast states of India and Bangladesh. There are several products traditionally prepared in the region viz. Shidal or seedal- prepared from small carp (Puntius spp.) is a product of Assam and Tripua (Northeast states of India). Fish is fermented in earthen pots for about 6 months and the final product is solid with sticky surface and strong pungent smell. It is eaten after elaborate cooking and prepared dishes like vegetable mix curry or chutney, and eaten as condiment with rice or chapati. Other products are tungtap of Meghalaya, Ngari of Manipur and numsing of Assam. They are also similar products.

History and Methodology

Historically, fish was fermented as a practical means to delay spoilage. The process of fermentation curtails the ability of microbial agents to degrade the fish. This effect arises due to the acidification of the fish muscle, which in turn creates an environment where bacteria are inhibited, especially when the pH drops below 4.5.

Modern Adaptations

With advances in food science, a modern variant of this method, known as biopreservation, has been introduced. Here, lactic acid bacteria are introduced to the fish set for fermentation. This results in the generation of active antimicrobials, including:

• Lactic acid
• Acetic acid
• Hydrogen peroxide
• Peptide bacteriocins

Moreover, nisin, an exceptionally potent antimicrobial, can also be produced through this process.

Despite the emergence of numerous preservation techniques, fermented fish remains popular due to its unique taste, even if its aroma can be rather pungent.

Risks

While fermentation is a revered traditional method, it's not devoid of risks. Since 1985, Alaska has recorded a consistent rise in botulism cases, making it the state with the highest instances of botulism in the United States. This upsurge can be attributed to the age-old Eskimo custom of fermenting animal products, including:

• Whole fish
• Fish heads
• Walrus parts
• Sea lion and whale flippers
• Beaver tails
• Seal oil
• Birds

The risk intensifies when modern plastic containers are employed instead of the traditional grass-lined pits. This is due to the anaerobic environment formed within a sealed plastic container, which is conducive for the botulinum bacteria which can cause botulism.

Fermented Foods

Name	Image	Origin	Description
Bagoong	File:Bagoong 1.JPG	Filipino	Partially or completely fermented fish or shrimps... (and the rest of the description for Bagoong)
Fesikh		Egypt	Fermented, salted and dried gray... (and the rest of the description for Fesikh)
Garum	File:Garum Mosaik Pompeji.JPG	Ancient Roman	Fermented fish sauce and essential flavour
Hákarl	File:Hakarl near Bjarnahöfn in Iceland.JPG	Iceland	Consists of a Greenland or basking shark cured... (and the rest of the description for Hákarl)
Hongeohoe	File:Korean cuisine-Samhap-01.jpg	Korea	Made from fermented skate... (and the rest of the description for Hongeohoe)
Igunaq		Inuit	An Inuit method of preparing... (and the rest of the description for Igunaq)
Kusaya	File:Niijima kusaya.JPG	Japan	Salted-dried and fermented fish... (and the rest of the description for Kusaya)
Lakerda		Greek
Ngari		Manipur India	Ngari is a traditional fermented... (and the rest of the description for Ngari)
Pla ra	File:Pla ra96.jpg	Thailand	Fermented fish sauce made... (and the rest of the description for Pla ra)
Rakfisk	File:Rakfisk.jpg	Norway	Made from trout or sometimes char... (and the rest of the description for Rakfisk)
Surströmming	File:Surströmming.jpg	Swedish	Fermented Baltic herring, notorious for its pungent odour.
Tepa		Yup'ik	Tepas, also called stinkheads... (and the rest of the description for Tepa)

See also

• Food fermentation
• Preserved fish