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Fish and seafood from Myanmar
Small fish or tiny shrimp are half-dried in the sun, pounded with a lot of salt, dried and pounded again, then packed into jars to ripen. Freshwater fish paste takes 30–40 % salt by weight; shrimp paste takes less and ripens for 3–4 months into a soft, slightly alkaline paste.
| Small freshwater fish or small shrimp | Fish a few centimetres long are left whole; larger fish are split[ishige1987] |
| Salt30–40 % of the fish weight | For freshwater fish paste; shrimp paste uses 20–25 %[ishige1987] |
| Starter | spontaneous |
Total time across the recorded steps: 17 days – 12 months
What changes: Starting material: small paddy-field fish caught at the end of the rains
Output: small fish from traps on paddy bunds and channels.
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
Small fish or tiny shrimp are half-dried in the sun, pounded with a lot of salt, dried and pounded again, then packed into jars to ripen. Freshwater fish paste takes 30–40 % salt by weight; shrimp paste takes less and ripens for 3–4 months into a soft, slightly alkaline paste. Made in 6 steps over 17 days – 12 months. The longest step, ripen in the jar, takes 14 days – 12 months (Ishige N. and Ruddle K. 1987) and runs at 30 °C (Myint Myint Sein 1999). Salt is 30–40 % (Ishige N. and Ruddle K. 1987). Tetragenococcus muriaticus and Halanaerobium do most of the fermenting.
| Main step | 14 days – 12 monthsReported[ishige1987] | Ripen in the jar |
|---|---|---|
| Temperature | 30 °CReported[mms1999] | Ripen in the jar |
| Salt | 30–40 %Reported[ishige1987] | Pound with salt |
| Acidity | pH 6.6–8Measured[mms1999][mizutani1988] | Ripen in the jar |
Ngapi is pounded and sun-dried between poundings before it goes into the jar, so it ends up a dense paste rather than a sauce. It is not soured; shrimp ngapi is slightly alkaline, about pH 8, so salt and drying, not acid, keep it from spoiling.
Ngapi is not acidic, so its safety depends on salt, drying and cooking. A study of Yangon market yegyo ngapi found DNA similar to Clostridium botulinum. Histamine was low (16 ppm or less). WHO's general advice is to cook food thoroughly; it says boiling destroys botulinum toxin, for example at an internal temperature above 85 °C for 5 minutes or longer, though the spores resist heat. A closed jar is no protection against Clostridium botulinum, which grows without air (WHO).
Hazards the sources name: DNA sequences similar to Clostridium botulinum in market yegyo ngapi.
Every number is labelled with how it is known. How this atlas is made
The name means pressed fish (nga, fish; pi, pressed). Inscription specialists consulted by Ishige and Ruddle found no early inscription naming ngapi makers, contrary to a common claim. Ngapi went from the Mon kingdom to the Nyaungyan court as trade goods (U Khin 1948).
