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Fish and seafood from Eastern Himalayas
Sukuti is dried fish, listed as Bombay duck, that is salted and dried in the sun, then kept and cooked into pickle, soup and curry in the Eastern Himalayas. It is a boundary product, a salted, sun-dried fish rather than a true ferment, although lactic bacteria do live on it.
A short entry: the sources we found record only what is said here about Sukuti itself.
| Fish, Bombay duck | [tamang2016] |
| Salt | [thapa2016][chakraborty2018] |
What changes: The washed fish are rubbed with salt
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
Sukuti is dried fish, listed as Bombay duck, that is salted and dried in the sun, then kept and cooked into pickle, soup and curry in the Eastern Himalayas. It is a boundary product, a salted, sun-dried fish rather than a true ferment, although lactic bacteria do live on it.
Sukuti is salted and sun-dried only. Sidra is the unsalted sun-dried form, and suka ko maacha is smoked over the kitchen fire. None of them has a deliberate fermentation stage.
Sukuti is cooked before it is eaten, and drying is its main protection. Lactic strains from these products did not form biogenic amines in a lab test (Thapa et al. 2006); that test did not measure amines in the fish itself. Store it dry, since moisture lets bacteria and moulds grow again.
Hazards the sources name: Clostridium, Enterobacter and Plesiomonas (genera found across Sikkim's preserved fish products; species and toxins not tested).
Every number is labelled with how it is known. How this atlas is made
Thapa et al. (2006) list sukuti among four traditional smoked and sun-dried fish products of the Eastern Himalayan regions of Nepal and India, with sukako maacha, gnuchi and sidra.
