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Fish and seafood from Philippines
Tinabal is larger fish, such as frigate tuna or parrotfish, cleaned, mixed with salt and left to ferment at ambient temperature. Lactic acid bacteria rise and the pH falls over the first week, and tasters liked parrotfish tinabal best at two weeks. It is the large-fish counterpart of the anchovy ferment guinamos.
| Frigate tuna (Auxis thazard), degutted and cleaned3–6 parts by weight, by treatment | Fresh fish in the 2019 thesis trial[ortizo2019] |
| Salt1 part by weight | The thesis tested salt-to-fish ratios of 1:3, 1:4, 1:5 and 1:6[ortizo2019] |
Total time across the recorded steps: 21 days
What changes: The fish are gutted and cleaned
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
Tinabal is larger fish, such as frigate tuna or parrotfish, cleaned, mixed with salt and left to ferment at ambient temperature. Lactic acid bacteria rise and the pH falls over the first week, and tasters liked parrotfish tinabal best at two weeks. It is the large-fish counterpart of the anchovy ferment guinamos. Made in 4 steps over 21 days. The longest step, ripen into the second week, takes 14 days (Calanoga E.D.L. 1995). Pediococcus pentosaceus and Streptococcus equinus from day 0, with Leuconostoc and Lactobacillus on day 9, when lactic acid bacteria made up 68% of the total count and Lactobacillus casei, L. fermenti, L. delbrueckii subsp. delbrueckii, Pediococcus pentosaceus, Leuconostoc spp., Enterococcus faecalis and Streptococcus spp., presumptive identifications do most of the fermenting.
| Main step | 14 daysReported[calanoga1995] | Ripen into the second week |
|---|---|---|
| Acidity | pH 5.9–6.7Measured[calanoga1995] | Ripen into the second week |
Tinabal uses larger fish such as tuna or parrotfish, where guinamos is made from anchovies.
Lactic acid from Pediococcus, Streptococcus, Leuconostoc and Lactobacillus held back Staphylococcus, Pseudomonas and Alcaligenes early in parrotfish tinabal, and the pH stayed between 5.93 and 6.65 (Calanoga 1995), which is near neutral. The WHO says botulinum toxin has been found in fermented, salted and smoked fish, and that homemade fermented foods need extra caution [who-botulism]. The FDA says scombrotoxin (histamine) poisoning is mainly linked to tuna and some other fish, and that bacteria form it when the fish is held warm [fda-ch7].
Hazards the sources name: Staphylococcus, held back early in fermentation by the lactic acid bacteria (parrotfish).
Every number is labelled with how it is known. How this atlas is made
