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7 Fermenting fish General information Fish is an important source of protein in the daily diet. However, fish also has the disadvantage that it spoils quickly. If fish is not boiled, salted, dried, smoked or preserved in some other way, it will quickly spoil. | 7 Fermenting fish 7.1 General information Fish is an important source of protein in the daily diet. However fish also has the disadvantage that it spoils quickly. If fish is not boiled salted dried smoked or preserved in some other way it will quickly spoil. In South-East Asia fermentation is the most important way of preserving fish. Fermented fish pastes and sauces have a much more important place in the daily diet than salted or dried fish. Fish sauces and pastes provide a welcome variation in the monotonous South-East Asian diet which often consists mainly of rice. Although fermented fish products are a good source of protein they can be consumed only in limited quantities because of the high salt content of these products. Fermentation of fish is especially used in situations where drying of fish is not possible because the climate is too wet and where cooling and sterilization of the product is too expensive. 7.2 Fermentation During the fermentation of fish protein is broken down in the presence of a high salt concentration. The fish protein is mainly broken down by enzymes which come from the fish itself. These enzymes are mainly present in the gut. In the traditional fermentation methods in which the intestines are removed from the fish fermentation will often be slower as there are fewer enzymes present in the flesh. Role of micro-organisms Micro-organisms probably play no role in the breaking down of protein during fermentation. However micro-organisms which can tolerate salt because of the high concentrations of salt which are used during fermentation of fish do seem to contribute to the specific taste and smell of the fermented product. In some traditional fermentation techniques such as in the production of sushi a fermentable source of carbohydrates such as boiled rice is 54 Preservation of fish and meat added to the fermented fish product. This combination stimulates the growth of lactic acid bacteria. The rice is a source of sugars for the lactic .
