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Fish and seafood from India
Hentak is a Meitei fish paste made from small, sun-dried fish ground to powder and pounded with an equal weight of chopped aroid stalks that were left an hour in the sun. The paste is rolled into small balls and fermented in an earthen pot for about two weeks. The dark, soft balls are roasted and cooked into curries and chutneys.
| Esomus danricus, sorted, washed, sun-dried and ground to a fine powder1 part by weight | [ahongshangbam2025] |
| Alocasia macrorrhizos petioles, washed, chopped and sunned for an hour1 part by weight (equal to the fish) | Colocasia esculenta or onion are sometimes used instead; onion shortens storage[ahongshangbam2025] |
| Starter | spontaneous |
Total time across the recorded steps: 14 days
What changes: Small fish dry in the sun
Output: dried small 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
Hentak is a Meitei fish paste made from small, sun-dried fish ground to powder and pounded with an equal weight of chopped aroid stalks that were left an hour in the sun. The paste is rolled into small balls and fermented in an earthen pot for about two weeks. The dark, soft balls are roasted and cooked into curries and chutneys. Made in 6 steps over 14 days. The longest step, ferment in a small earthen pot, takes 14 days (Ahongshangbam M 2025). Enterococcus faecium, Lactobacillus fructosus and L. amylophilus and Bacillus subtilis do most of the fermenting.
| Main step | 14 daysReported[ahongshangbam2025] | Ferment in a small earthen pot |
|---|---|---|
| Acidity | pH 6.6Reported[narzary2021] | Ferment in a small earthen pot |
Hentak is ngari's sister product. Ngari is dried fish packed alone into an oil-coated, sealed pot for three to twelve months; hentak mixes dried fish powder with fresh aroid stalks and is ready in about two weeks.
This records a household tradition and is not a tested home method. No safety study of hentak was found. Alocasia macrorrhizos contains calcium oxalate needle crystals that can cause numbness, burning and swelling of the mouth, lips and tongue (Hong Kong Centre for Food Safety), and no source we read shows that an hour of sun or this fermentation removes them. A 2025 review calls Staphylococcus growth in hentak a potential hazard, because many strains make enterotoxins, and notes possible biogenic amines. It is roasted or cooked before eating, but the FDA says these toxins are highly heat-stable, so cooking may not remove them. The recipe lists no salt, one report gives pH 6.6, and no source we read gives a water activity. FDA fish guidance names pH 4.6 or below, or a water activity below 0.85, among the controls for Clostridium botulinum, so acid cannot be relied on here. By Meitei custom, hentak made from ngapemma fish or with Alocasia is not eaten during pregnancy.
Hazards the sources name: Staphylococcus, which a 2025 review calls a potential hazard in hentak because many strains make enterotoxins; the review also lists Staphylococcus aureus and Bacillus cereus among its microbes.
Every number is labelled with how it is known. How this atlas is made
Meitei mothers eat hentak in place of ngari after giving birth, for its calcium. It is one of the five main Meitei fermented foods, with hawaijar, ngari, soibum and soidon.
