Industrialization of Myanmar Fish Paste and Sauce Fermentation
Fermented ﬁsh paste and sauce are generally known inMyanmar as ngapi and nganpyaye respectively. Literally, ngapimeans ‘‘pressed ﬁsh,’’ named by in its traditional processing technique. According to the type of raw materials used (whether ﬁsh or shrimp*), it could be classiﬁed into two groups: nga-ngapi (for ﬁsh) and hmyin-(or seinsa) ngapi (for shrimp). Fermented ﬁsh and shrimp products are indigenous food greatly relished byMyanmar people and consumed daily along with their staple meal (i.e., rice). No lunch or dinner is complete without a dish of boiled nagpi liquor.