Table 1 Fermented fish products in Asian countries
From: Exploring bekasam, an indigenous fermented fish product of Indonesia: original South Sumatra region
Name | Origin | Fish species | Types | Fermentation period | Salt concentration (w/w) | Reference |
|---|---|---|---|---|---|---|
Bakasang | Indonesia | Engraulis japonicus | Fermented fish sauce | 40 days | 10–20% | [105] |
Bekasam | Indonesia | Cyprinus carpio, Clarias batrachus, Puntius javanicus, Oreochromis mossambicus, Trichogaster trichopterus, Chanos chanos, Oreochromis niloticus | Fermented whole fish | 3–6 weeks | 15–20% | [30] |
Budu | Malaysia | Stolephorus spp. | Fermented fish sauce | 3–12 months | 20–30% | [106] |
Jeotgal | Korea | - | Fermented whole fish | 2 months or a few years | 5–30% | [107] |
Katsuobushi | Japan | Euthynnus pelamis, Katsuwonus pelamis, Euthynnus affinis, Auxis rochei, Auxis thazard, Sarda orientalis | Fermented whole fish | 3–4 months | 10–15% | [108] |
Nam-pla | Thailand | Stolephorus spp., Rastrelliger spp., Cirrhinus spp. | Fermented fish sauce | 5–12 months |  > 20% | [109] |
Patis | Philippines | Clupea spp., Decapterus spp., Leiognathus spp. | Fermented fish sauce | 3–12 months | 22–26% | [65] |
Pekasam | Malaysia | Puntius gonionotus, Oreochromis mossambicus | Fermented whole fish | 2–3 weeks or 12 month |  > 10% | [110] |
Plaa-som | Thailand | Puntius sophore | Fermented whole fish | 8–12 days | 6–11% | [111] |
Shidal | India | Puntius sophore, Setipinna phasa | Fermented whole fish | 3–5 months | – | [75] |
Suan yu | China | Cyprinus carpio | Fermented whole fish | 30–60 days | 3% | [21] |
Yu-lu | China | Engraulis japonicus, Channa asiatica | Fermented fish sauce | 6Â months | 33% | [112] |