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Sauces and condiments from Myanmar
Burmese fish sauce. It began as the liquid that seeps from salted fish and fish paste (ngapi), and since 1956 it has also been made in factories. In the Burmese sack method, small sea fish salted at 30 % of their weight are stacked in jute sacks so the weight presses out the juice, which is aged 2–6 months in concrete tanks, blended and bottled.
| Small sea fish, about 12 cm or less100 parts by weight | Caught December to July off the Andaman Sea coast[ishige1987] |
| Salt30 parts by weight | 30 % of the fish weight for sea fish; 40 % for freshwater fish; more is added if the fish look soft[ishige1987] |
| Starter | spontaneous |
Total time across the recorded steps: 2.2 months – 6.2 months
What changes: Small sea fish are mixed with salt at the port and packed into jute sacks
Output: salted fish in sacks.
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
Burmese fish sauce. It began as the liquid that seeps from salted fish and fish paste (ngapi), and since 1956 it has also been made in factories. In the Burmese sack method, small sea fish salted at 30 % of their weight are stacked in jute sacks so the weight presses out the juice, which is aged 2–6 months in concrete tanks, blended and bottled. Made in 4 steps over 2.2 months – 6.2 months. The longest step, age the juice in tanks, takes 2–6 months (Ishige N 1987). Salt is 30–40 % (Ishige N 1987). Tetragenococcus muriaticus and Halanaerobium do most of the fermenting.
| Main step | 2–6 monthsReported[ishige1987] | Age the juice in tanks |
|---|---|---|
| Salt | 30–40 %Reported[ishige1987] | Salt the fish at the landing port |
| Acidity | pH 6.9–7.1Measured[mizutani1988] | Blend and bottle by grade |
The sack press is a Burmese method. Fish salted at the port are pressed by their own stacked weight, so the juice is drawn off in about a week and aged in tanks, rather than the whole fish fermenting for months in the vessel as in nam pla or nuoc mam.
Three grades of sauce from one factory (1982 samples) held 29.0–30.3 g/dl salt, which keeps most microbes down; four brands of bottled shrimp sauce still held 10^2–10^5 cfu/ml of salt-loving lactic bacteria. In one snakehead mudfish sauce made for a Myanmar university study, salt was 28.77 % w/w, E. coli was not detected, and counts were 2 × 10^3 cfu/L for yeast and mould and 15 × 10^3 cfu/L in the total plate count. Fish sauce can also hold histamine, which forms when bacteria act on some fish, and once formed it is not removed by heat. Codex sets a limit of 40 mg per 100 g for fish sauce.
Every number is labelled with how it is known. How this atlas is made
Traditional ngan-pya-ye was a by-product of freshwater fish ngapi. Bottled factory sauce from sea fish began in 1956 and made fish sauce far more common in Burmese cooking. Cheap catches from motor boats after the Second World War made the factories possible.
