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Fish and seafood from Sri Lanka
Jaadi is a traditional Sri Lankan fish product. Gutted fish are cleaned in sea water, packed in layers with a mixture of salt and goraka (the fruit of Garcinia cambogia) and sealed. The goraka's acids keep the pH low while the flesh and organs break down partly in the liquid the fish gives off.
| Gutted, cleaned sea fish3 parts | [jayasinghe2000] |
| Mixture of salt and goraka1 part | The paper gives the mixture to fish ratio, not the split between salt and goraka[jayasinghe2000] |
Total time across the recorded steps: 2 months – 3 months
What changes: Starting material: gutted fish, cleaned in sea water
The fish are gutted and cleaned in sea water.
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
Jaadi is a traditional Sri Lankan fish product. Gutted fish are cleaned in sea water, packed in layers with a mixture of salt and goraka (the fruit of Garcinia cambogia) and sealed. The goraka's acids keep the pH low while the flesh and organs break down partly in the liquid the fish gives off. Made in 4 steps over 2 months – 3 months. The longest step, cure in its own liquid, takes 2–3 months (Jayasinghe P.S. 2000). Salt is 14.8–24.6 % (Jayasinghe P.S 2000). Lactobacillus does most of the fermenting.
| Main step | 2–3 monthsReported[jayasinghe-thesis] | Cure in its own liquid |
|---|---|---|
| Salt | 14.8–24.6 %Measured[jayasinghe2000] | Cure in its own liquid |
| Acidity | pH 3.6–5.9Measured[divisekera2021] | Cure in its own liquid |
Jaadi is soured as well as salted, with goraka in the salt mixture, which sets it apart from dry-salted fish. Shidal of north-east India is unsalted fish fermented in sealed pots.
A survey of jaadi from curing yards and stalls found 30 % of 40 samples unfit to eat, with maggots in the Negombo samples; the authors blame maggots and fungi for the highest bacterial counts. The authors blamed imperfect cleaning and too little salting, said good-quality salt controls salt-loving bacteria, and noted that the fat in the raw fish makes jaadi go rancid. Too little salt is the dangerous error, because the fish sit sealed for months. FDA's table has Clostridium botulinum type A growing up to 10 % water-phase salt, above pH 4.6 and water activity 0.935. Finished market samples held 14.8–24.56 % salt in one survey and 24.82–40.47 % in another, which also measured water activity 0.73–0.82 and pH 3.60–5.85 (Divisekera et al. 2021). Those samples do not vouch for a home batch, and the 1:3 mixture here does not say how much of it is salt. In Jayasinghe's storage trials 3:1 fish to salt gave the best quality, 5:1 broke down too far, and goraka did not control mould; those are quality findings, not a botulism test. Tuna and mackerel are among the fish FDA links to histamine (scombrotoxin) poisoning. FDA says cooking, canning and freezing do not reduce the toxin and that you cannot detect it by examining the fish, so keep such fish at 4 °C (40 °F) or lower before salting.
Hazards the sources name: Enterobacteriaceae (20–40 % of isolates early in storage; still 40 % at six months in jaadi kept in plastic containers); Fungal contamination and maggots (maggots in the Negombo samples), with high total bacterial counts in many of 40 samples from curing yards and stalls; In seven processing centres on the southern and western coast, strains of Bacillus cereus (three strains), B. thuringiensis (two), B. pumilus (two), B. haikouensis (two), B. licheniformis, B. paralicheniformis, Acinetobacter baumannii and Staphylococcus saprophyticus, plus the fungus Trichoderma longibrachiatum, which the authors call responsible for human disease and spoilage.
Every number is labelled with how it is known. How this atlas is made
Jayasinghe's 2000 thesis, citing Subasinghe 1993, says the Colombo cure was developed to ship fish to Colombo in airtight barrels in strong brine formed from the fish's own fluids, and that it was a popular dish among rice-eating communities on the coast. Sri Lankan coastal communities then began making jaadi, and the thesis calls it a well-known trade and part of the fish cottage industry, with no accurate production statistics. The Industrial Technology Institute's 2010–2020 report calls it a simple traditional technique commonly practised in Sri Lanka and describes an improved formulation it made by upgrading the traditional method.
