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Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method.
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 ...
The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish is saturated with lye and inedible, with a pH of 11–12. To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is ...
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.
Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.
Prahok (/ ˈ p r ɑː h ʊ k /; Khmer: ប្រហុក, romanized: prâhŏk, IPA:) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply.
Include fish in soups and stews: This is an excellent way to enhance flavor and nutrition. Make a seafood chowder or add chunks of fish like cod or haddock to vegetable soup for a hearty meal.
A traditional salted and fermented fish dish originating in the Izu Islands, and often eaten with sake, shōchū, or a local drink called Shima Jiman. Myeolchijeot: Korea: A variety of jeotgal (salted seafood), made by salting and fermenting anchovies. Nem chua: Vietnam: Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in ...