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Fish and seafood from Philippines
Balao-balao is whole shrimp salted at 20 % of their weight, mixed with 4.8 times their weight of cooked rice and a little more salt, and packed in wide-mouth glass jars for 7 to 10 days at 28 °C. Lactobacilli make lactic acid from the rice, which preserves and softens the shrimp, and the pH is listed as falling from 7.52 to 3.80. Wikipedia says it is stir-fried and eaten with rice or used as a dip.
| Shrimp (Penaeus indicus or Macrobrachium sp.), whole1 part by weight (unsalted) | [narzary2021] |
| Salt, for the first salting20 % of the shrimp weight | [narzary2021] |
| Cooked rice4.8 parts by weight | [narzary2021] |
| Salt, mixed in thoroughly before packing3 % | The table does not say 3 % of what[narzary2021] |
| Angkak (red yeast rice) | Wikipedia lists it among the ingredients; the table in Narzary et al. does not[wp-balao] |
Total time across the recorded steps: 7 days – 10 days
What changes: Salt is added to the whole shrimp at one fifth of their weight
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Balao-balao is whole shrimp salted at 20 % of their weight, mixed with 4.8 times their weight of cooked rice and a little more salt, and packed in wide-mouth glass jars for 7 to 10 days at 28 °C. Lactobacilli make lactic acid from the rice, which preserves and softens the shrimp, and the pH is listed as falling from 7.52 to 3.80. Wikipedia says it is stir-fried and eaten with rice or used as a dip. Made in 4 steps over 7 days – 10 days. The longest step, pack in wide-mouth jars and ferment, takes 7–10 days (Narzary Y 2021) and runs at 28 °C (Narzary Y 2021). Salt is 20 % (Narzary Y 2021). Lactiplantibacillus plantarum and Leuconostoc mesenteroides, Pediococcus cerevisiae and Lactobacillus plantarum do most of the fermenting.
| Main step | 7–10 daysReported[narzary2021] | Pack in wide-mouth jars and ferment |
|---|---|---|
| Temperature | 28 °CReported[narzary2021] | Pack in wide-mouth jars and ferment |
| Salt | 20 %Reported[narzary2021] | Salt the whole shrimp |
| Acidity | pH 7.5 → 3.8Reported[narzary2021] | Pack in wide-mouth jars and ferment |
Balao-balao is made with whole shrimp and about 4.8 parts rice to 1 part shrimp, where burong isda uses freshwater fish and rice (Narzary et al.).
Narzary et al. list pH 7.52–3.80 for balao-balao, fermented 7 to 10 days at 28 °C. The same review reports elevated histamine and tyramine in fermented seafood made from anchovy, squid, clam and shrimp. It also says Clostridium botulinum, Salmonella, Listeria and Staphylococcus aureus have been reported from many fermented fish products. This page records a practice, not a tested home recipe.
Every number is labelled with how it is known. How this atlas is made
