1. Fermentation
Originally the word ‘fermentation’ was proposed and used
by the botanists to mean the conversion of glucose
molecule to alcohol by bacteria in anaerobic condition.
Later this word was used in organic chemistry.
Now-a-days this term ‘fermentation’ is widely used in
food science, biotechnology, microbiology, agriculture
and fisheries.
•
•
•
• The simplest definition of the term in this modern age
the conversion or transformation of a complex
biomolecule into simpler compounds either by bacteria
by enzymes.
is
or
• The final product may vary depending on the condition,
storage, and nature of the process etc.
The final product may be liquid or paste.•

2. How this is introduced in Fish Processing
Fermentation is practiced to have a food of particular
flavour and taste.
Sometimes the process is practiced or used to store
the huge catch.
The fish fermentation process defers from one country
•
•
•
to
In
of
another.
most cases, the process is accelerated by the use
salt as well as by added carbohydrates. The final
•
product in such cases is liquid.
However, in the fermentation of
carbohydrates are not used, the
semisolid paste.
A series of exceedingly complex
• fish, where salt or
end product is
• biochemical reactions
take place during fish fermentation process.

3. Fermentationmayalsobedefinedas
follows;
Advantage of fermentation:
1.High acceptability
2.Low cost
3.Ease of preparation
4.Safety
5.Improved digestibility and
absorbability
IN THE FERMENTATION OF FISH,THE DEGRADATION OF THE
PROTIENACEOUS MATERIAL IS CONTROLLED PRIMARILY BY
USING SALT ST SUFFICIENT CONCENTRATIONS TO INHIBIT THE
GROWTH OF PUTREFICATIVE MICROORGANISMS(MACKIE ET
AL,1971)

5. BAGOONG AND PATIS (PHILIPPINE)
Fish, Salt(3:1)
Mix
Ferment
Settle Filter Hydrolysate
Bagoong Patis
Bottle Bottle
•Bangoong have pasty cosistency
with small pieces of fish apparent
• Shrimp below 2.5 cm is used
•Bagoong na isda is saline product
by partial fermentation.It is dark in
color,pasty consistency
•Bagoong na alamang obtained by
small shrimp with salt
•Patis is straw yellow to amber
liquid with solid particles like
peptides and aminoacids
•Made from anchovy,sardine
,ambassides

7. Vietnamese nuoc-mam
• Brown liquid,rich in salt and soluble nitrogen
• Traditionally, small fish kneaded and pressed by hand,salted,
placed in earthen pots with sealing,buried for several months,
supernatent collected(nuoc mam)
• Result of autolysis of fish tissue in addition anaerobes helps
for fermentation
• Special aroma is through proteolytic activity
• Good nuoc mam have high proportion of aminoacids with
small amount of ammonical nitrogen

8. Vietnamese mam
Nitrogen rich fish paste,used by poor
vietnamese.
Similar characteristics with nuoc mam
Fish is washed-sorted –deheaded-
eviscerated as nuoc mam,salted,put into
jars,mass is compresed with bamboo
Salt upto depth of 30cm and kept for 3
months
Then fish removed & coated with
thinh and film of sugar
syrup,compessed,kept for 3 months---
mam ready
 mam is differentiated from paste and nuoc mam by
high carbohydrate(7-20%)
9-15% mineral,
45-58% water
26% protein

9. MALAYSIAN BUDU
Small anchovies is used(A.commersonii
and A. indica) known as ikan bilis
Required mixing container and
fermentation tank
25-33% of salt is used
Fish to salt ratio(3:2)
Incubated in concrete tank for 6 month
to 1 year-hydrolysed-cooled-decanted-
then botttled
pH 5.6, salt content 26.3%
Lipid below 0.13%
Layering by fish(420g).and salt(270g)
gives 305ml budu after 140 days at 30
degree celsius.

10. Malaysian belachan
 In burma,cambodia
,indonesia,malaysia
Mysid,decapod shrimp and
tiny acetes is used
Salted and fermented
shrimp paste
Kappi in Thailand,ngapi in
Burma and trassi in Indonesia
Pungent fishy odour,uniform
colour
Sand is main contaminant

11. INDONESIAN TRASSI
---Paste made from shrimp, or from small fish
---Strong smell, good quality
---Mixes with Spanish pepper to get SAMBAL ,which are used as
side dish with rice
---Trassi Udang made from a plankton consisting of very small
shrimp called rebon
KOREAN JEOTKAL
---Salted and fermented seafood tradition of Eastern
countries eg:Korea
---Made by salting fish or shellfish ,whole or after slicing,
followed by aging(with temp) and having characteristic
flavor ,formed by enzymatic digestion of substrate

13. Fish-soy sauce and paste
• Fish-soy paste is dark brown, moist solid similar to Japanese
miso (Soyabean paste)
• Fish- soy sauce is brown to black liquid, similar to soy sauce
• Consumed as flavoring ingredient in veg dishes.
Fish silage
--- Liquefied fish protein ,preservation of surplus fish for animal
feeding. it is alternative of fish meal
--- Heavy machineries, equipment, high investment – not required
--- Suitable for any amount of fish, can be done in remote areas.
USES:
--Used as cattle feed, either in whole mass or as liquid
--It can be used along with rice bran or other ingredients

15. Fish silage

16. FISH SAUCE PREPARATION

19. REFERENCE
 Ninave A.S & K. Ratnakumar ,(2008) , Fish Processing
Technology and Product Development , Chapter-7 , Fish
Byproducts and waste Utilization , Narendra Publishing
House , pp- 343 to 351
 Huda Nurul (2015) , handbook of Animal Based Fermented
Food and Beverage Technology , ‘Fermented Fish Products ‘ ,
pp-710 to 716.
 Merican .Z , Lan. V.Q & Idaus .A. Z , (1980) , Fermented
Foods , ASEAN Protein Project ,Occasional Paper no.10.
 Takeo Fujii , (2016), ‘Fermented Fish Products ‘ , Department
of Food Science and Technology , Tokyo University of
Fisheries , Japan , pp-108 to 116 .
 Gaonkar A.G , (Eds) ,(1995) , Food Processing Recent
Developments , Elsevier Science , New York , pp- 241 to 265

21. -
List of fermented fish products of
South East Asian countries
1. Fish sauces (where the flesh is reduced to a liquid)
Product
name
Country Species used
Nuoc-mam
/
Nuoc-nhut
Thailand, Malaysia,
Vietnam, Cambodia
Different kinds of small sea fish
mainly clupeids and carangids
Nuoc-mam
ruoc
Thailand Prepared from shrimps
Patis Philippines Made from shrimps
Nam-pla Thailand Made preferably from
Stolephorus
Tuk-trey Cambodia
Petis Indonesia
Ketjap-ikan Indonesia Shrimps
Nga ngapi Myanmer Shrimp and prawn
Budu Malaysia Shrimps

22. 2. Fish pastes (a product in which the fish is reduced to
the form of paste)
Product name Country Species used
Bagoong Philippine
s
Sea fish –anchovies, ambassids and
small shrimp Atya sp.
Prahoc Cambodia Cyprinids and others are used
Padec Laos
Phaak / Mam-
chao
Cambodia
Trassi
Indonesia
It can be made from fish as well as
shrimp
Nga ngapi Myanmer Fish previously sun dried
Trassi udang` Indonesia Plankton containing very small
shrimps
Nga seinsa Myanmer Small shrimp and prawn
Ngapi Myanmer Big fish “ngapi gaung”

23. 3. Salted fish not dried or partially dried
Name of the
product
Country Species used
Pedah Thailand, Indonesia Pla thu and
pla lang