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Fish and seafood from Myanmar
Shan fish paste from Kengtung is rohu ground with salt and chilli, sometimes garlic, and held in a closed plastic bag for two weeks to a month before sale. It is a red, chilli-hot paste with much less salt than the delta fish pastes. Makers say it must be kept in a refrigerator to last.
A short entry: the sources we found record only what is said here about Shan fish paste itself.
| Rohu, headed and gutted1 viss (maker 001); 12 viss (maker 002) | [worldfish2024] |
| Salt10 tical per viss of fish (001); 90 tical per 12 viss (002) | [worldfish2024] |
| Chilli (red chilli flakes or dried chilli powder)10 tical per viss of fish (001); 90 tical per 12 viss (002) | [worldfish2024] |
| Garlic2 cups, measured with a milk tin (002 only) | [worldfish2024] |
Total time across the recorded steps: 15 days – 31 days
What changes: The fish pieces are washed until the water runs clear, then drained
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
Shan fish paste from Kengtung is rohu ground with salt and chilli, sometimes garlic, and held in a closed plastic bag for two weeks to a month before sale. It is a red, chilli-hot paste with much less salt than the delta fish pastes. Makers say it must be kept in a refrigerator to last. Made in 3 steps over 15 days – 31 days. The longest step, hold in a closed plastic bag, takes 15–30 days (Rizaldo Q.V 2024).
| Main step | 15–30 daysReported[worldfish2024] | Hold in a closed plastic bag |
|---|
Shan fish paste is ground with a lot of chilli and fermented for only weeks, with less salt than the delta ngapi, so makers keep it in the refrigerator.
Across the 14 Myanmar fish-paste samples tested, Salmonella was found in half, S. aureus in 12 and E. coli in 3, and total coliforms were above the allowed level in 60 % (WorldFish 2024). Low salt and a short ferment mean refrigeration is part of keeping it, as the makers say. Botulism is a documented hazard of fermented fish. FDA guidance says fish preserved by fermentation should be gutted first, because spores in the guts can make toxin even when temperature is strictly controlled [fda-ch13]. These makers head and gut the rohu, but FDA says the risk remains if any part of the guts is left. The sources give no water-phase salt or pH for the paste, and no temperature for its two weeks to a month in a closed bag. Keep it refrigerated and do not hold it warm.
Hazards the sources name: Escherichia coli, Salmonella spp. and Staphylococcus aureus found in some of the six upland fish-paste samples.
Every number is labelled with how it is known. How this atlas is made
