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Fish and seafood from Philippines
Burong talangka is a Philippine salt ferment of river crabs, made in parts of Pampanga and Bulacan. Fresh crabs are kept covered in salt, then served at mealtime and eaten at once, because they spoil quickly once taken out of the salt.
A short entry: the sources we found record only what is said here about Burong talangka itself. Its own sources do not record how it is made, so the steps and scenes below are those of Bagoong alamang, the closest documented fish and seafood ferment, shown as a guide to the method, not as a record of Burong talangka.
| Fresh river crabs (talangka)not given | [wiki-taba] |
| Saltenough to cover the crabs | [wiki-taba] |
Total time across the steps of Bagoong alamang: 28 days
What changes: Starting material: tiny Acetes shrimp, washed in weak brine
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
Burong talangka is a Philippine salt ferment of river crabs, made in parts of Pampanga and Bulacan. Fresh crabs are kept covered in salt, then served at mealtime and eaten at once, because they spoil quickly once taken out of the salt. Leuconostoc mesenteroides, Enterococcus faecalis, Pediococcus cerevisiae and Lactobacillus plantarum does most of the fermenting.
The whole fresh crabs stay in salt until the meal. Taba ng talangka, the better-known form, is crab fat and roe sautéed in garlic and kept in oil, not a salt ferment.
Talangka are river crabs, and the sources describe no cooking step. The CDC says paragonimiasis, a lung-fluke infection, comes from raw, partly cooked, pickled or salted freshwater crabs, and that Paragonimus westermani occurs in the Philippines. The CDC advises never eating raw freshwater crabs and cooking them to at least 63 °C (145 °F).
Every number is labelled with how it is known. How this atlas is made
