Table 1 Salt-fermented fish products around the world
Fermentation type | Name | Final product appearance | Raw materials | Salt amounts and fermentation time | Country | References |
|---|---|---|---|---|---|---|
Products fermented using fish (or crushed fish) and salt only | Rakfish | Whole (slice) | Salmonid, Trout | > 5% salt, 9–10 weeks | Norway | |
Feseekh | Whole (slice) | Pebbly fish (Alestes baremose), tiger fish (Hydrocynus sp.) | 20–30% salt, 60 days | Egypt | [6] | |
Surströmming | Whole (slice) | Baltic herring | 17% salt, 1–2 months | Sweden | ||
Ngari | Whole (slice) | Puntius spp. | 0 salt, 6–12 months | India | [68] | |
Lanhouin | Whole (slices) | Cassava fish, Spanish mackerel | 15–35% salt, 3–8 days | Ghana | ||
Jeotgal | Whole (slice) | Marine fish, shrimp, shellfish | 5–30% salt, 2 months or a few years | Korea | [9] | |
Ngapi-gaun | Whole | Catfish | 30% salt, 1 month | Myanmar | [1] | |
Bagoong | whole | Sardine, horse mackerel, anchovy | 30% salt, 2–6 months | Philippines | [11] | |
Pra-hoc | Paste | Carp (trey riel, trey lenh) | 10% salt, 1 month | Cambodia | [11] | |
Man-ruoc (Mam-tom) | Paste | Shrimp | 20–30% salt, 1–12 months | Vietnam | [11] | |
Terasi | Paste | Shrimp | 0.4–10% salt, 2–4 days | Indonesia | [11] | |
Pla-ra | Paste | Freshwater fish | 17–20% salt, 1–4 months | Thailand | [9] | |
Kapi | paste | Shrimp | 14% salt, 6 months | Thailand | ||
Belacan | Paste | Shrimp | 5% salt, 2–5 months | Malaysia | [11] | |
Products fermented using fish and salt and then filtrated | Colatura di alici | Sauce | Anchovy | 20–25% salt | Italy | |
Nuoc-mam | Sauce | Anchovy (ca com, cá nuc) | 10–15% salt, 8–12 months | Vietnam | ||
Nam-pla | Sauce | Anchovy | > 20% salt, 5–12 months | Thailand | ||
Budu | Sauce | Anchovy | 20–30% salt, 3–12 months | Malaysia, Indonesia | ||
Patis | Sauce | Anchovy (dilis, tuakang, kabasi, tunsoy) | 22–26% salt, 3–12 months | Philippines | [6] | |
Bakasang | Sauce | Sardines | 10–20% salt, 40 days | Indonesia | ||
Yu-lu | Sauce | Anchovies | 30% salt, 6 months | China | [20] | |
Shottsuru | Sauce | Sandfish, sardine, sand lance | > 20% salt, 1–3 years | Japan | [11] | |
Aek-jeot | Sauce | Anchovy, sand lance | 25–30% salt, 1–3 years | Korea | [9] | |
Products fermented using fish, salt, carbohydrate, and starter | Plaa-som | Whole (slices) | Pool barb (Puntius sophore), cooked rice, garlic, palm sirup | > 7% salt, 1 week | Thailand | [6] |
Pekasam | Whole (slices) | Freshwater fish (carp), roasted, uncooked rice | > 10% salt, 2–4 weeks | Malaysia | [23] | |
Phaak | Whole (slices) | Freshwater fish, cooked rice, malt | < 30% salt, 1–2 months | Cambodia | [11] | |
Burong-isuda | Whole (slice) | Fish (marine, freshwater), shrimp, cooked rice, malt | < 5% salt, 1–2 weeks | Philippines | [11] | |
Mam chua | Whole (slices) | Freshwater fish, cooked rice | 3 weeks | Vietnam | [11] | |
Narezushi | Whole (slices) | Carp, mackerel, cooked rice | 20–30% salt, 2–3 months | Japan | [6] | |
Fish-nukazuke | Whole (slices) | Mackerel, sardine, cooked rice | 10–15% salt, 12 months | Japan | [25] | |
Sikhae | Whole (slices) | Flat-fish, Alaska pollack, squid, cooked millet | 5–10% salt, 1–4 weeks | Korea | [26] |