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Fish and seafood from Vietnam
Cá thính is a sour fish of Lập Thạch in Vĩnh Phúc. Cleaned freshwater fish are salted in a jar for several days, pressed and sun-dried, then coated inside and out with thính, a powder of roasted grain, and sealed in a ceramic jar. After about two weeks the flesh turns pink and sour.
| Fresh fish, gutted and drained10 kg | Large fish are cut into pieces about two finger joints long; small fish are left whole[vnn2013][moit-cathinh] |
| Salt1.5 kg | [vnn2013] |
| Thính (roasted maize and soybean, ground; or roasted rice)Enough to coat every fish | [vnn2013][moit-cathinh] |
Total time across the recorded steps: 18 days – 21 days
What changes: The fish are scaled, gutted and cut into short pieces
The fish must have scales. Output: scaled, gutted fish, large ones cut into short pieces, drained.
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
Cá thính is a sour fish of Lập Thạch in Vĩnh Phúc. Cleaned freshwater fish are salted in a jar for several days, pressed and sun-dried, then coated inside and out with thính, a powder of roasted grain, and sealed in a ceramic jar. After about two weeks the flesh turns pink and sour. Made in 4 steps over 18 days – 21 days. The longest step, coat with thính and seal in a ceramic jar, takes 14 days (VietnamNet 2013). Salt is 13–15 % (VietnamNet 2013).
| Main step | 14 daysReported[vnn2013] | Coat with thính and seal in a ceramic jar |
|---|---|---|
| Salt | 13–15 %Reported[vnn2013] | Salt in a jar |
The fish is salted and dried first, then fermented in a coat of dry roasted-grain powder in an upturned jar, not under brine.
The fish sits sealed in a jar for about two weeks. CDC lists improperly fermented homemade foods as a common source of botulism, and says most foodborne botulism in Alaska has come from fermented fish. The recipe uses 1.5 kg of salt to 10 kg of fish, about 15 % of the fish weight, a figure from one news feature and not a tested level.
Every number is labelled with how it is known. How this atlas is made
The Intellectual Property Office granted the Lập Thạch cá thính mark in 2010, according to the Ministry of Industry and Trade portal.
