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Saeu-jeot [1] (Korean: 새우젓) is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot (멸치젓, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (새우, shrimp) and jeot.
Jeotgal (Korean: 젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. [ 1 ] [ 2 ] [ 3 ] Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid.
Several of its species are important for the production of shrimp paste in Southeast Asia, including A. japonicus, which is the world's most heavily fished species of wild shrimp or prawn in terms of total tonnage [2] and represent the majority of non-human animals killed for food in terms of number of individuals.
Among other seafoods, salted shrimp (25% w/v), seawater and other ingredients are used for its preparation and subsequent fermentation. Salt-resistant aerobic and anaerobic bacteria exist in most jeotgals [1] [2] [4] and recent studies have reported the isolation of many novel species and genera from this food. [1] [5] [6]
The preparation of bagoong alamang (shrimp or krill paste) is similar, with krill cleaned thoroughly and washed in weak brine solution (10%). As in fish bagoong, the shrimp are then mixed with salt in a 25% salt to 75% shrimp ratio by weight. [3] The products of the fermentation process are usually pale gray to white in color.
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' compressed fish ', is a generic term for pungent pastes made of either fish or shrimp. It is usually made from the fermentation of salted ground fish or shrimp, which is then sun dried. Ngapi is a main ingredient of Lower Burmese cooking, used as a condiment and additive in most dishes. Raw ngapi is not intended for direct consumption. Padaek ...
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