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Fish and seafood from Myanmar
Ngapi gaung is Myanmar's whole-fish ngapi. Freshwater catfish-like fish are cleaned, salted, drained, salted again and packed tight in boxes or jars, where they ferment whole for a month or more. The liquid that drips off becomes ngan-pya-ye, the old fish sauce.
| Freshwater fish | Barbelled catfish-like fish are preferred; scales, head and guts removed (nga-khu keeps its head)[ir1987] |
| Salt30 % of the fish weight | One Rangoon dealer's rate; Khin (1948) gives 30–40 %[ir1987] |
| Starter | spontaneous |
Total time across the recorded steps: 13 months
What changes: The fish are scaled, gutted and usually headed, but kept whole
Output: fish with scales, heads and guts removed; nga-khu keeps its head.
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
Ngapi gaung is Myanmar's whole-fish ngapi. Freshwater catfish-like fish are cleaned, salted, drained, salted again and packed tight in boxes or jars, where they ferment whole for a month or more. The liquid that drips off becomes ngan-pya-ye, the old fish sauce. Made in 4 steps over 13 months. The longest step, age the drip liquor, takes 12 months (Ishige N 1987). Salt is 30–40 % (Ishige N 1987). Pediococcus and Bacillus sp., 8.3×10^3 and 3.4×10^5 per g in the same samples do most of the fermenting.
| Main step | 12 monthsReported[ir1987] | Age the drip liquor |
|---|---|---|
| Salt | 30–40 %Reported[ir1987] | Salt again and pack down hard |
| Acidity | pH 6.6–6.8Measured[miz-bnme] | Salt again and pack down hard |
Ngapi gaung keeps the fish whole instead of pounding it to a paste. It is the source of the traditional fish sauce, ngan-pya-ye, which drips from the packed boxes.
Heavy salting preserves it; two Burmese salted fish samples held 27.3–29.7 % salt. It is grilled, boiled or fried before eating.
Every number is labelled with how it is known. How this atlas is made
Burmese sort ngapi into whole fish, pastes and liquid, and do not separate fish from shrimp products.
