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Fish and seafood from Southwest China
Suanyu is whole freshwater fish, usually carp, gutted and cured with salt and spices, dried, then packed with rice, roasted corn or millet in water-sealed ceramic pots. Home makers in Guizhou and Hunan ferment it at 22–25 °C for one to two months, and the finished fish measured about pH 4.3–5.5.
| Whole carp, 0.5–1.5 kg each, gills and guts removed | [sun2022] |
| Salt, sucrose, cinnamon, star anise, chili powder and pepper | Proportions are set by each household[sun2022] |
| Rice, roasted corn or millet | [sun2022] |
| Starter | spontaneous at home; trials add Lactiplantibacillus plantarum and Saccharomyces cerevisiae |
Total time across the recorded steps: 31 days – 2.1 months
What changes: The carp are gutted and the gills removed, leaving the fish whole
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
Suanyu is whole freshwater fish, usually carp, gutted and cured with salt and spices, dried, then packed with rice, roasted corn or millet in water-sealed ceramic pots. Home makers in Guizhou and Hunan ferment it at 22–25 °C for one to two months, and the finished fish measured about pH 4.3–5.5. Made in 5 steps over 31 days – 2.1 months. The longest step, ferment, takes 30 days – 2 months (Sun H 2022) and runs at 22–25 °C (Sun H 2022). Salt is 3 % (Wenkang H 2024). Lactiplantibacillus plantarum and Staphylococcus xylosus, isolated from suanyu in earlier studies and proposed as starter cultures and Yeasts and other fungi, mainly Kodamaea, Debaryomyces, Wallemia and Zygosaccharomyces do most of the fermenting.
| Main step | 30 days – 2 monthsReported[sun2022] | Ferment |
|---|---|---|
| Temperature | 22–25 °CReported[sun2022] | Ferment |
| Salt | 3 %Reported[hu2024] | Cure with salt, sugar and spices |
| Acidity | pH 4.3–5.5Measured[sun2022] | Ferment |
Suanyu is soured with grain in a water-sealed pot for one to two months. Chouguiyu from Anhui is mandarin fish cured with salt and spices under weights for about a week and has a strong smell.
Enterobacteria isolated from suanyu made high levels of putrescine, histamine and cadaverine, and acid stress raised the amounts (Yang et al. 2020). Home samples held 17.11–94.70 mg/100 g total volatile base nitrogen, with lower average biogenic amines in Guizhou samples than in Hunan samples (Sun et al. 2022). Neither study tested for botulinum toxin. The fish sits in a water-sealed pot at 22–25 °C for weeks, with 3 % salt by fish weight in one lab recipe and home samples as high as pH 5.5. For unrefrigerated fish, the FDA's acid or salt barrier to botulism is pH 4.6 or below, or 20 % salt in the water phase; its lower barrier of pH 5 or 5 % salt covers only type E and non-proteolytic types B and F, and still needs refrigeration. Japan's agriculture ministry lists home-made izushi and similar fish ferments as botulism foods. CDC says the toxin cannot be seen, smelled or tasted, so this page is a record of the practice, not a recipe to follow at home.
Hazards the sources name: Amine-producing Enterobacteriaceae such as Morganella morganii, Klebsiella aerogenes and Klebsiella pneumoniae (97 strains from suanyu).
Every number is labelled with how it is known. How this atlas is made
