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Fish and seafood from Japan
Etari no shiokara is whole Japanese anchovy salted and ripened with its guts, a winter food of the Shimabara peninsula. Fishing households mix the fish quickly with salt around the autumn equinox, pack it in a barrel under rice straw and a stone, and eat it after about a month.
A short entry: the sources we found record only what is said here about Etari no shiokara itself.
| Fresh large anchovy, washed in seawater5–7 parts | [osako2013a] |
| Salt1 part | [osako2013a] |
Total time across the recorded steps: 30 days – 3 months
What changes: The fresh anchovies are washed in seawater
Output: washed whole anchovy.
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
Etari no shiokara is whole Japanese anchovy salted and ripened with its guts, a winter food of the Shimabara peninsula. Fishing households mix the fish quickly with salt around the autumn equinox, pack it in a barrel under rice straw and a stone, and eat it after about a month. Made in 4 steps over 30 days – 3 months. The longest step, ripen, takes 30 days – 3 months (Osako K. (Tokyo University of Marine Science…). Probably yeasts, seen as a white powder on the fish at ripeness (the author's guess); proteases from the fish's own guts also drive the ripening does most of the fermenting.
| Main step | 30 days – 3 monthsReported[osako2013a] | Ripen |
|---|
The anchovies ripen whole, guts and all, so, the author suggests, their gut enzymes speed the ripening to about a month.
The author's newspaper column gives about 15 % salt and a plate count of at most 800 bacteria per gram in the 10 products he tested. It gives no histamine figure. Anchovy can form histamine (scombrotoxin) if the fish spoils. The FDA says cooking does not remove it and the fish may look and smell normal.
Every number is labelled with how it is known. How this atlas is made
Made by fishing households of the Tachibana Bay coast. Output has fallen as large anchovies have become scarce and buyers prefer less salt.
