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Fish and seafood from China
Chouguiyu is a lightly salted, fermented mandarin fish from Anhui with a strong smell like stinky tofu. Gutted fish are cured in salt and spices, weighted down with stones in covered jars and left in the cool for about a week. Its low salt lets a wide range of bacteria grow, so it ripens fast and can form biogenic amines.
| Fresh mandarin fish, gutted and cleanedOne fish of about 600 g | [bao2018] |
| Salt water to soak the fish6 % (w/v) salt | [bao2018][li2025] |
| Spices in the curing waterFennel 0.02 %, cumin 0.04 %, anise 0.06 %, Chinese prickly ash 0.03 %, chilli powder 0.002 %, ginger 0.6 %, shallot 1.0 % (w/w) | [bao2018] |
| Starter | spontaneous |
Total time across the recorded steps: 7 days – 12 days
What changes: The mandarin fish are gutted and washed whole
Output: gutted, cleaned whole mandarin fish.
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
Chouguiyu is a lightly salted, fermented mandarin fish from Anhui with a strong smell like stinky tofu. Gutted fish are cured in salt and spices, weighted down with stones in covered jars and left in the cool for about a week. Its low salt lets a wide range of bacteria grow, so it ripens fast and can form biogenic amines. Made in 4 steps over 7 days – 12 days. The longest step, weight with stones in covered jars and ferment, takes 7–12 days (Bao R 2018) and runs at 8–16 °C (Bao R 2018). Salt is 6 % (Bao R 2018). Lactobacillus sakei, 63 % of lactic acid bacteria isolates across the fermentation and Lactococcus garvieae, Lc. lactis, Lc. raffinolactis, Vagococcus, Enterococcus hermanniensis, Macrococcus caseolyticus and Streptococcus parauberis, mostly early in the fermentation do most of the fermenting.
| Main step | 7–12 daysReported[bao2018] | Weight with stones in covered jars and ferment |
|---|---|---|
| Temperature | 8–16 °CReported[bao2018] | Weight with stones in covered jars and ferment |
| Salt | 6 %Reported[bao2018][li2025] | Cure in salt water with spices |
| Acidity | pH 6.8 → 6.58Measured[bao2018] | Weight with stones in covered jars and ferment |
Chouguiyu is a low-salt fish ferment that is done in about a week, so its pH stays near neutral. It is prized for a strong smell, and for flesh that breaks into garlic-clove flakes when cooked.
Botulism is a serious hazard for near-neutral, low-salt fish ferments, and we found no study that tested chouguiyu for it. The fermenting liquid stays near pH 6.5 in covered jars, well above the pH 5.0 the FDA gives as the limit for type E Clostridium botulinum. The curing water holds 6 % salt (w/v), close to the FDA's limit of 5 % water-phase salt for type E, but we found no measure of the salt in the flesh. Type E grows from 3.3 °C. The FDA's time guidance for type E in fish and fishery products is 2 days in total at 6–10 °C or 11 hours in total at 11–21 °C; the traditional method runs 7–12 days at 8–16 °C. You cannot see, smell or taste the toxin, and even a small taste can be deadly (CDC). These steps record traditional and laboratory batches, not a safe home method, and the 10 minutes of steaming was a texture test, not a safety step. The low-salt process also allows many amine-forming bacteria. In one study, cadaverine and putrescine reached high levels while other biogenic amines stayed low (Li et al. 2025). Spontaneous batches can also pick up spoilage and pathogenic bacteria, which is why starters are being tested.
Every number is labelled with how it is known. How this atlas is made
A China Daily feature tells it as a story of chance. About 200 years ago Yangtze River fishmongers sold mandarin fish to Huizhou, in today's Anhui, packing the fish in wooden buckets with salt for the long journey. The fish had begun to smell by the time it arrived, and the fishmongers cleaned and cooked it anyway.
