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Fish and seafood from Lower Myanmar
Damin ngapi is a Burmese fish paste made from the mixed small fish caught in a bamboo trap called a damin. The fish are half-dried, pounded with salt in a mortar and stored to ripen. Large makers heap the paste in a shed and push perforated bamboo tubes into it to drain off the liquid.
| Small fish from paddy fields and channelsA year's supply for the household | Fish a few centimetres long are used whole; larger ones are scaled and gutted, and the largest headed[ishige1987] |
| Salt30–40 % of the fish weight | The farm household in the source salts by taste, not by weight[ishige1987] |
| Starter | spontaneous |
Total time across the recorded steps: 3.5 days
What changes: Starting material: mixed small fish trapped as the paddy fields drain
Lower Burmese farmers set traps in late October and November, when the flooded fields drain back to the rivers. Output: mixed small paddy 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
Damin ngapi is a Burmese fish paste made from the mixed small fish caught in a bamboo trap called a damin. The fish are half-dried, pounded with salt in a mortar and stored to ripen. Large makers heap the paste in a shed and push perforated bamboo tubes into it to drain off the liquid. Made in 6 steps over 3.5 days. The longest step, pound with salt, dry and pound again, takes 3.5 days (Ishige N. and Ruddle K. 1987). Salt is 30–40 % (Ishige N. and Ruddle K. 1987). Tetragenococcus muriaticus, the main lactic isolate from yegyo ngapi, a paste made the same way from large fish does most of the fermenting.
| Main step | 3.5 daysReported[ishige1987] | Pound with salt, dry and pound again |
|---|---|---|
| Salt | 30–40 %Reported[ishige1987] | Pound with salt, dry and pound again |
Damin ngapi is made from whatever small fish the damin trap catches, half-dried before it is pounded with salt. Yegyo ngapi is made the same way from large fresh fish such as snakehead.
A study of yegyo ngapi, a related Myanmar salted fish, found DNA similar to Clostridium botulinum. No botulism has been reported from that region, but the authors call for closer food-safety surveillance (Kobayashi et al. 2016).
Hazards the sources name: DNA sequences similar to Clostridium botulinum (yegyo ngapi).
Every number is labelled with how it is known. How this atlas is made
The large-scale heap-and-bamboo-tube method is described in the second edition (1896) of Shway Yoe's (J.G. Scott's) The Burman, which names damin nga-pee as a pounded fish paste of shrimps and small fish that was heaped under a shed and drained through hollow bamboos into jars; Ishige and Ruddle (1987) cite the same book.
