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Fish and seafood from India
Tungtap is a fermented fish of Meghalaya made from small Puntius or Danio fish. The fish are salted, mixed with fish fat and packed into earthen pots, which are sealed and left at room temperature for three to six months.
| Small Puntius or Danio fish, washed and driedNot given | [rapsang2012][khongthaw2026] |
| Salt1 part to 10 parts fish | The 2026 review gives a 1:10 salt ratio[khongthaw2026] |
| Fish fatNot given | [rapsang2012] |
Total time across the recorded steps: 3 months – 6 months
What changes: The washed fish dry and lose water before salting
The 2026 review says the fish are left overnight to lose moisture; its table gives 3–4 days of drying. Wikipedia describes the fish as sun-dried. Output: washed, drier fish.
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
Tungtap is a fermented fish of Meghalaya made from small Puntius or Danio fish. The fish are salted, mixed with fish fat and packed into earthen pots, which are sealed and left at room temperature for three to six months. Made in 4 steps over 3 months – 6 months. The longest step, ferment at room temperature, takes 3–6 months (Rapsang G.F. and Joshi S.R. 2012). Salt is 10 % (Khongthaw B 2026). Lactobacillus sp., Enterococcus faecalis and other Enterococcus, Streptococcus sp. and Micrococcus sp. and Yeasts of the genera Candida and Saccharomycopsis do most of the fermenting.
| Main step | 3–6 monthsReported[rapsang2012][khongthaw2026] | Ferment at room temperature |
|---|---|---|
| Salt | 10 %Reported[khongthaw2026] | Salt the fish and mix in fish fat |
Tungtap is a salted fish ferment with fish fat worked in, sealed in earthen pots for months. Ngari, from neighbouring Manipur, is made from sun-dried Puntius with no salt.
Botulism is the serious hazard of fish sealed in a pot at room temperature for months, and no study we found tested tungtap for it. For shelf-stable salted fish, US FDA guidance asks for at least 20 % water-phase salt, a pH of 4.6 or below, or a water activity of 0.85 or below. We found no measurement showing that tungtap reaches any of these. This page records a tradition. It is not a tested home recipe, so do not make it at home. Staphylococcus aureus and Bacillus cereus have been isolated from tungtap. The study gives no pH or salt figure for the finished product.
Hazards the sources name: Staphylococcus aureus and Bacillus cereus.
Every number is labelled with how it is known. How this atlas is made
Made and eaten by the Khasi tribes of Meghalaya; Wikipedia also names the Garo.
