chapter  10
20 Pages

Fermented Fish Products

ByJunus Salampessy, Kasipathy Kailasapathy, Namrata Thapa

Fermentation of ™sh products has been practiced for many years in many parts of the world.Therehasbeenreportsoffermented™shproductsasfarbacktoancientGreece, andthetradeofthisproduct,garum,wasextensiveintheRomanera(Beddows1985). Therearemanyvarietiesoffermented™shproductsavailabletoday;theseinclude liquidproductssuchas™shsaucealsoknowsasnamplainThailand,kecap ikanor bakasanginIndonesia,patisinthePhilippines,nouc-maminVietnam,oystersauce, hoi-sinsauce,andpasteproductssuchas™shandshrimppastesalsoknownasbelacan or terasi in Indonesia and Malaysia, and dry and semidry fermented ™sh.