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Fish and seafood from Myanmar
Panau is the Kachin fish paste of riverside villages. In an oral account, whole fish were wrapped in leaves and left for many days until the paste set solid; a portion was then grilled and pounded with marrow or with fermented soybean. The speaker says modern panau has flour added and is blander.
A short entry: the sources we found record only what is said here about Panau itself.
| Whole fish, with nothing else mixed in (the old style) | [paradisec-kk2-0022] |
What changes: Wrapped in leaves, whole fish ferment until they set into a solid paste
The speaker says only "many days"; no time, salt or temperature is given. Output: solid fish paste.
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
Panau is the Kachin fish paste of riverside villages. In an oral account, whole fish were wrapped in leaves and left for many days until the paste set solid; a portion was then grilled and pounded with marrow or with fermented soybean. The speaker says modern panau has flour added and is blander.
The old panau was made from whole fish alone, wrapped in leaves, with no salt or flour mentioned. The speaker says highland Kachin rarely got it; only some people living by the river could eat it.
Whole fish are wrapped in leaves and left for many days, and the account gives no salt amount, so it states no control. FDA says Clostridium botulinum should be assumed in raw fish, especially the guts, and that fish to be fermented should be gutted first. Do not copy this at home.
Every number is labelled with how it is known. How this atlas is made
Recorded in Jinghpaw with an English translation for PARADISEC in 2020 (collector Keita Kurabe; speaker Magawng Gam). The speaker says highlanders ate panau only a few times, sometimes from relatives.
