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Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste. An archaeological find from 2016 provides evidence for fish fermentation dating back to 9,200 years ago. [3]
Fermented fish is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden. [5] [6] More recent examples include garum, a fermented fish sauce made by the ancient Greeks and Romans, and Worcestershire sauce, which also contains fermented ...
Garum was a fish sauce made from the fermentation of fish entrails, used as a condiment in the cuisines of ancient Greece, Rome, and Byzantium. It is believed to have resembled the fermented anchovy sauce colatura di alici still produced today in Campania, Italy. Gochujang: Korea: A savory, sweet, and spicy fermented condiment popular in Korean ...
Fish sauce smells like death because it's basically fermented anchovies. During fermentation, enzymes break down the fish proteins into amino acids, especially glutamates, which are responsible ...
Hongeo-hoe [1] (Korean: 홍어회) is a type of fermented fish dish from Korea's Jeolla province. [2] Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse". [3] Fermented skate is also enjoyed in Iceland under the name kæst skata.
Hákarl (an abbreviation of kæstur hákarl [ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. [1]
Pla ra (Thai: ปลาร้า, pronounced [plāː ráː]; Northeastern Thai: ปลาแดก, pronounced [pāː dɛ̀ːk]), similar to padaek in Laos, is a traditional Thai [1] seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months.
The early fermentation prahok has a high content of crude fat (151 g/kg), which drops significantly (to 1.7–10.7 g/kg) after degutting in later stages. Due to the decomposition of fish bone and other structures by microorganisms during the fermentation prahok has a greater content of calcium and phosphorus than the fresh fish used. [5]
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