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Fish and seafood from Myanmar coast
Seinsa ngapi is Myanmar's shrimp paste, the kind good enough to eat raw. Tiny shrimp are sun-dried until half dry, pounded with salt and dried again over three or four days, then packed in jars to ripen for three to four months.
| Small shrimp | Acetes and mysids; some makers use small fish or a mix[ir1987][mms1999] |
| Salt20–25 % of the weight | Factory rate; 20 % NaCl in the laboratory trial[ir1987][mms1999] |
| Starter | spontaneous |
Total time across the recorded steps: 3.1 months – 4.1 months
What changes: The shrimp are washed and sorted from small fish and shells
Output: clean shrimp, with small fish and shells picked out.
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
Seinsa ngapi is Myanmar's shrimp paste, the kind good enough to eat raw. Tiny shrimp are sun-dried until half dry, pounded with salt and dried again over three or four days, then packed in jars to ripen for three to four months. Made in 4 steps over 3.1 months – 4.1 months. The longest step, pack in jars and ripen, takes 3–4 months (Ishige N 1987) and runs at 30 °C (Myint Myint Sein 1999). Salt is 20–25 % (Ishige N 1987). Bacillus (Gram-positive), dominant in the mature paste does most of the fermenting.
| Main step | 3–4 monthsReported[ir1987] | Pack in jars and ripen |
|---|---|---|
| Temperature | 30 °CReported[mms1999] | Pack in jars and ripen |
| Salt | 20–25 %Reported[ir1987][mms1999] | Pound with salt and dry again, three times |
| Acidity | pH 7.5–8Measured[mms1999][miz-bnme] | Pack in jars and ripen |
Seinsa ngapi is made from tiny sea shrimp, not freshwater fish, and is pounded and dried in rounds before ripening. Mature Myanmar shrimp paste is slightly alkaline, about pH 8.0, unlike most fish and shrimp pastes elsewhere.
A 1999 laboratory study made its paste from shrimp washed in distilled water and salted at 20 %. It reports food-poisoning bacteria at their lowest probability limits and toxic metals within allowed limits, and calls the paste acceptable to eat. That was laboratory paste, so the result does not show that market paste is safe. Mature paste is about pH 8, so acid gives no help. Keep it airtight.
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