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Fish sauces, pastes, fermented whole fish and shellfish, from garum to surströmming.
260 entries listed here, page 3 of 4.
| Ferment | Region | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Daegu jeot | Korea — 1987 survey regions: Gwanbuk | ||||
| Daegu sikhae | Korea — 1987 survey regions: Gwanbuk | ||||
| Deungpiri jeot | Korea — 1987 survey regions: Nambu | ||||
| Dodari sikhae | Korea — 1987 survey regions: Nambu | ||||
| Dolchi jeot | Korea — 1987 survey regions: Jungbu | ||||
| Dolgajami sikhae | Korea — 1987 survey regions: Nambu | ||||
| Dolge jeot | Korea — 1987 survey regions: Gwanseo | ||||
| Etari no shiokara | Japan | 30 days – 3 months | |||
| Ewurefua | Ghana | 2–3 days | |||
| Fafaru | French Polynesia | ||||
| Galchi bap sikhae | Korea — 1987 survey regions: Nambu | ||||
| Galge jeot | Korea — 1987 survey regions: Gwanseo | ||||
| Ganzuke | Japan | ||||
| Gnuchi | Sikkim and the Darjeeling hills | ||||
| Godeungeo al jeot | Korea — 1987 survey regions: Nambu | ||||
| Godeungeo jeot | Korea — 1987 survey regions: Gwanbuk | ||||
| Godeungeo saekki jeot | Korea — 1987 survey regions: Nambu | ||||
| Godong sikhae | Korea — 1987 survey regions: Nambu | ||||
| Gogi sikhae | Korea — 1987 survey regions: Gwanbuk | ||||
| Gonori jeot | Korea — 1987 survey regions: Nambu | ||||
| Gravlax (historical buried form) | Scandinavia | ||||
| Haam ha | China | 30 days – 2 months | |||
| Hanchi sikhae | Korea — 1987 survey regions: Gwanbuk | ||||
| Heultteogi sikhae | Korea — 1987 survey regions: Nambu | ||||
| Hodigi jeot | Korea — 1987 survey regions: Gwanseo | ||||
| Hoettae sikhae | Korea — 1987 survey regions: Gwanbuk | ||||
| Hosugajaemi jeot | Korea — 1987 survey regions: Nambu | ||||
| Hwaran ge jeot | Korea — 1987 survey regions: Nambu | ||||
| Hwaran jeot | Korea — 1987 survey regions: Nambu | ||||
| Jangdae al jeot | Korea — 1987 survey regions: Nambu | ||||
| Jangdae jeot | Korea — 1987 survey regions: Nambu | ||||
| Jap jeot | Korea — 1987 survey regions: Nambu | ||||
| Jeoneo jeot | Korea — 1987 survey regions: Nambu | ||||
| Jeoneo sikhae | Korea — 1987 survey regions: Nambu | ||||
| Jeoneo-bamjeot | South Korea, south-west coast | 15 days – 3 months | |||
| Jeongaengi saekki jeot | Korea — 1987 survey regions: Nambu | ||||
| Jeongaengi saekki sikhae | Korea — 1987 survey regions: Nambu | ||||
| Jing-jang | Thailand | 15 days | |||
| Jjan galchi sikhae | Korea — 1987 survey regions: Nambu | ||||
| Jjeolgemi jeot | Korea — 1987 survey regions: Nambu | ||||
| Jogi saekki jeot | Korea — 1987 survey regions: Nambu | ||||
| Jungha jeot | Korea — 1987 survey regions: Gwanseo | ||||
| Jwichi sikhae | Korea — 1987 survey regions: Nambu | ||||
| Kamchatka pit-fermented fish | Russia | ||||
| Karati, bordia and lashim | India | ||||
| Kejeick | Sudan | 3–7 days | |||
| Lumlom | Philippines | 24 h – 2 days | |||
| Maekkae jeot | Korea — 1987 survey regions: Jungbu | ||||
| Maeng-ka-proon-dorng | Thailand | 3–4 days | |||
| Mắm ba khía (ba khía muối) | Vietnam | ||||
| Mắm cá cơm (Huế style) | Vietnam | ||||
| Mắm cá linh (Châu Đốc) | Vietnam | 2–3 months | |||
| Mắm cá lóc (Châu Đốc) | Vietnam | 2–3 months | |||
| Mắm cá rò (Huế) | Vietnam | ||||
| Mắm cáy | Vietnam | ||||
| Mắm chua cá rô đồng | Vietnam | ||||
| Mắm còng | Vietnam | ||||
| Mắm rươi | Vietnam | ||||
| Mắm tép | Vietnam | 30 days | |||
| Mắm tôm | Vietnam | 2 years | |||
| Mareun ojingeo sikhae | Korea — 1987 survey regions: Nambu | ||||
| Mefun (salted salmon kidney) | Japan | ||||
| Mineo agami jeot | Korea — Chungcheong | ||||
| Momiji-zuke | Japan | 6.1 % | |||
| Muneo sikhae | Korea — 1987 survey regions: Gwanbuk | ||||
| Myeongnan sikhae | Korea — 1987 survey regions: Gwanbuk | ||||
| Myeongtae agami sikhae | Korea — 1987 survey regions: Gwanbuk | ||||
| Myeongtae changja sikhae | Korea — 1987 survey regions: Gwanbuk | ||||
| Myeongtae jeot | Korea — 1987 survey regions Jungbu | ||||
| Myeongtae saekki sikhae | Korea — 1987 survey regions: Gwanbuk | ||||
| Napham | India | 30 days – 2 months | |||
| Neungjaengi jeot | Korea — 1987 survey regions: Jungbu | ||||
| Ngachin | Myanmar | 3.4–6.6 % | 4.5–4.9 | ||
| Nonggejeot | Korea. The 1987 survey | ||||
| Nunchi jeot | Korea — 1987 survey regions: Gwanbuk | ||||
| Nuntaengi jeot | Korea — 1987 survey regions: Nambu | ||||
| Palu | Hawaii | ||||
| Panau (Kachin fish paste) | Myanmar | ||||
| Pazun chin (sour shrimp with rice) | Myanmar | ||||
| Piaengi jeot | Korea — 1987 survey regions: Gwanseo |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called 대구젓.
Daegu-jeot is jeot made from Pacific cod, recorded by a 1987 survey in Gwanbuk, the north-east, and listed by the Encyclopedia of Korean Culture among the jeotgal of Hamgyeong. No recipe for it was found, so it is shown with the general jeotgal method.
Made like Jeotgal (Korean salted fermented seafood).
Safety: The WHO says botulinum toxin has been found in fermented, salted and smoked fish, and that homemade fermented foods need extra caution. Under the Korean Food Code, jeotgal must not be bulked up with added water or brine, and sorbic acid (up to 1.0 g/kg) is allowed only in jeotgal with 8 % salt or less.
Also called 대구식해.
Daegu sikhae is sikhae made from Pacific cod, recorded by a 1987 survey of Korean jeotgal in the north-east (Gwanbuk). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Safety: The WHO says botulinum toxin has been found in fermented, salted and smoked fish, and that homemade fermented foods need extra caution.
Also called 등피리젓, 딘팽이젓, 자구리젓.
Deungpiri-jeot is a southern jeot recorded by a 1987 survey under a dialect fish name that no source read identifies. No recipe was found, so it is shown with the general jeotgal method.
Made like Jeotgal (Korean salted fermented seafood).
Safety: The WHO says botulinum toxin has been found in fermented, salted and smoked fish, and that homemade fermented foods need extra caution. Under the Korean Food Code, jeotgal must not be bulked up with added water or brine, and sorbic acid (up to 1.0 g/kg) is allowed only in jeotgal with 8 % salt or less.
Also called 도다리식해.
Dodari sikhae is sikhae made from marbled flounder (dodari), recorded by a 1987 survey of Korean jeotgal in the south (Nambu). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 돌치젓.
Dolchi-jeot is jeot recorded by a 1987 survey in the centre and south under a dialect fish name that no source read identifies. No recipe was found, so it is shown with the general jeotgal method.
Made like Jeotgal (Korean salted fermented seafood).
Safety: Under the Korean Food Code, jeotgal must not be bulked up with added water or brine, and sorbic acid (up to 1.0 g/kg) is allowed only in jeotgal with 8 % salt or less.
Also called 돌가자미식해.
Dolgajami sikhae is sikhae made from stone flounder (dolgajami), recorded by a 1987 survey of Korean jeotgal in the south (Nambu). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 돌게젓, 돌장게젓, 돌쟁이젓, 돌께이젓, 바쟁이젓, 박하지젓.
Dolge-jeot is jeot of rock crab, a crab with less meat than the blue crab but a sweet, clean taste. A 1987 survey records it in Gwanseo, Jungbu and Nambu, and lists the same crab's jeot again as bakhaji-jeot (Jungbu) and beoltteokge-jeot (Nambu). No salt or time figure was found.
Safety: Raw crab steeped in soy sauce was not made safe by the marinade in a challenge study (Cho et al. 2016). The crabs were deliberately inoculated with the bacteria, at about 4 log CFU/g, and then immersed in soy sauce. At 5 °C, E. coli O157:H7, Salmonella Typhimurium, L. monocytogenes and S. aureus were still alive at day 28, at 1.4–3.2 log CFU/g; V. parahaemolyticus was not. The study did not test salt brine, and no source we read shows that brine does better.
Also called エタリの塩辛, エタリ (Japanese anchovy, local dialect).
Etari no shiokara is whole Japanese anchovy salted and ripened with its guts, a winter food of the Shimabara peninsula. Fishing households mix the fish quickly with salt around the autumn equinox, pack it in a barrel under rice straw and a stone, and eat it after about a month.
Safety: The author's newspaper column gives about 15 % salt and a plate count of at most 800 bacteria per gram in the 10 products he tested. It gives no histamine figure. Anchovy can form histamine (scombrotoxin) if the fish spoils. The FDA says cooking does not remove it and the fish may look and smell normal.
Also called ewurefua.
Ewurefua is a salted, fermented and sun-dried triggerfish from Ghana. The gutted fish ferment for half a day to a day in tanks of reused saturated brine or seawater with dry salt, under a weighted cover, and are then sun-dried for two to three days.
Safety: The FAO survey warns that reusing brine many times can contaminate fresh batches with bacteria. Fermented dried fish with more than 35 percent moisture attract blowflies, especially at low salt; below 15 percent they turn brittle and draw dermestid beetles.
Also called fafaru, Tahitian fermented fish.
Fafaru is slices of raw fish, usually tuna, steeped in seawater that has been fermented with the heads of freshwater prawns. The steeping time is set by taste, and the finished fish smells very strong but tastes mild. It is often spiced and eaten with mitihue, taro and sweet potato.
Safety: Fafaru is close to raw fish in a liquid no study we found has tested, and nothing in the method is measured. The FDA links tuna to histamine poisoning, which starts in fish kept too warm, and once histamine has formed neither heat nor freezing removes it. For fish eaten without thorough cooking, the FDA's parasite control is freezing at −20 °C or below for 7 days. The steps here are a record of a household dish, not a tested method.
Also called 갈치(밥)식해.
Galchi bap sikhae is sikhae made from hairtail (galchi), recorded by a 1987 survey of Korean jeotgal in the south and north-east. No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 갈게젓, 갈기젓, 밤동게젓.
Galge-jeot is jeot of the reed crab (galge), recorded by a 1987 survey in Gwanseo and Nambu. No salt or time figure was found.
Safety: Raw crab steeped briefly is not made safe by the marinade. In a study that added five pathogens to raw crab and marinated it in soy sauce, Listeria, S. aureus, E. coli O157:H7 and Salmonella were still alive after 28 days at 5 °C, at 1.4–3.2 log CFU/g from a start of 4.1–4.4 (Cho et al. 2016). V. parahaemolyticus did not survive to day 28. The authors say marinating is not enough to inactivate pathogens. The study did not test this jeot or salt brine.
Also called がん漬, がに漬, がね漬, 真がに漬, 蟹漬.
Ganzuke is a salt-fermented paste of whole small crabs from the tidal flats of the Ariake Sea, such as fiddler crabs. The crabs are crushed shell and all, mixed with salt, chilli and seasonings and left to ferment into a dark, pungent shiokara eaten with rice or sake.
Safety: The crabs are crushed and fermented with salt, chilli and seasonings, and the sources describe no cooking step. The FDA Bad Bug Book says Vibrio parahaemolyticus is a salt-loving bacterium found in marine and estuarine environments and in seafood from them. It says 2 % salt is best for its growth and that most strains from the environment do not cause illness. It says people with diabetes, liver disease, kidney disease, cancer or weak immunity should always cook seafood thoroughly. No source we read tests ganzuke for this bacterium or gives its salt level.
Also called gnuchi.
Gnuchi is a smoked fish of Sikkim and the Darjeeling hills. River fish are prepared with salt and turmeric powder and smoked and dried. It is a boundary entry, smoked and dried rather than fermented on purpose, although lactic acid bacteria and yeasts live on it; it is eaten as a curry.
Also called 고등어알젓, salted mackerel roe.
Godeungeo-al-jeot is jeot made from mackerel roe, recorded by a 1987 survey in the south as a product of a few localities only. No recipe was found, so it is shown with the general jeotgal method, which covers roe as well as whole seafood.
Made like Jeotgal (Korean salted fermented seafood).
Safety: Under the Korean Food Code, jeotgal must not be bulked up with added water or brine. In jeotgal with 8 % salt or less, the Code allows no preservative except sorbic acid, up to 1.0 g/kg.
Also called 고등어젓, salted mackerel jeot.
Godeungeo-jeot is jeot made from mackerel. A 1987 survey records it in Gwanbuk, and the Encyclopedia of Korean Culture lists it among Jeju jeotgal. No recipe was found, so it is shown with the general jeotgal method.
Made like Jeotgal (Korean salted fermented seafood).
Safety: Mackerel is one of the fish the Korean Food Code names for histamine: simply processed salted mackerel (염장어류) may hold at most 200 mg/kg. That limit does not cover jeot, and the Food Code's jeotgal section sets no histamine limit of its own. Histamine can form in fish while it is salted and fermented, refrigeration holds it back, and cooking does not remove it (US FDA). Under the Korean Food Code, jeotgal must not be bulked up with added water or brine, and sorbic acid (up to 1.0 g/kg) is allowed only in jeotgal with 8 % salt or less.
Also called 고등어새끼젓, 메가리젓.
Godeungeo-saekki-jeot is jeot made from young mackerel, salted whole. A 1987 survey of Korean jeotgal records it in the south (Nambu). No source read gives its own recipe; it is expected to follow the general jeotgal method.
Made like Jeotgal (Korean salted fermented seafood).
Also called 고동식해.
Godong sikhae is sikhae made from a sea snail (godong), recorded by a 1987 survey of Korean jeotgal in the south (Nambu).
Made like Sikhae.
Also called 고기식해.
Gogi sikhae is a sikhae recorded by a 1987 survey of Korean jeotgal in the north-east (Gwanbuk). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 고노리젓.
Gonori-jeot is a small-fish jeot of southern Korea, salted whole. A 1987 survey records it in Nambu, and the Encyclopedia of Korean Culture lists it among the jeotgal of Jeolla-do. Neither names the fish species or gives a recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called gravlax, gravad lax, gravlaks, buried salmon, surlax (sour salmon).
In medieval Scandinavia, salmon was salted and buried, and the buried fish turned into a sour, strong-smelling ferment. The name means "buried salmon", and a second name, surlax, means "sour salmon". Today's gravlax is a quick salt-sugar-dill cure with no fermentation.
Safety: Salted fish kept without air is where Clostridium botulinum type E thrives. The FDA gives its growth limits as a minimum of 3.3 °C, a minimum of pH 5 and a maximum of 5 % water-phase salt, and nothing about a buried, salted fish reliably puts it outside them. Do not bury fish to copy this old method; we found no tested safe version. Modern gravad fish is eaten raw and can carry Listeria. Sweden's food agency found it in 11 of 290 retail samples of cold-smoked or gravad fish in 2016, three of them above the EU limit of 100 per gram; packs were usually labelled for storage at 4 °C. For fish eaten without thorough cooking, the FDA's parasite control is freezing at −20 °C or below for 7 days.
Also called 鹹蝦, 蝦醬 ha jeung, Cantonese shrimp paste, har cheong, Tai O shrimp paste.
Haam ha is Cantonese shrimp paste made from tiny Acetes shrimp and salt alone. The shrimp are mixed with coarse salt, ground, left to ferment in open vats and then spread thin on bamboo trays to sun-dry before regrinding. The fine, very pungent paste seasons stir-fried pork, seafood and vegetables and steamed minced pork cakes.
Also called 한치식해.
Hanchi sikhae is sikhae made from squid (hanchi), recorded by a 1987 survey of Korean jeotgal in the north-east (Gwanbuk). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 흘떼기식해.
Heultteogi sikhae is sikhae made from heultteogi, a dialect-named fish, recorded by a 1987 survey of Korean jeotgal in the south (Nambu). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 호디기젓, 호드기젓, 호데기젓.
Hodigi-jeot is a jeot of north-west Korea made from a cephalopod known by the dialect name hodigi. A 1987 survey records it in Gwanseo. No source read gives its species or recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called 회때식해, 놀강갱이식해, 쇠때식해, 해때식해, 해때기(밥)식해.
Hoettae sikhae is sikhae made from hoettae, a dialect-named fish, recorded by a 1987 survey of Korean jeotgal in the north-east (Gwanbuk). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 호수가재미젓, 호수가리젓.
Hosugajaemi-jeot is a southern Korean jeot made from a flatfish known by the dialect name hosugajaemi. A 1987 survey records it in Nambu. No source read gives its species or recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called 화란게젓.
Hwaran-ge-jeot is a southern Korean crab jeot. A 1987 survey records it in Nambu as a whole-crab jeot. No source read gives the crab species or a recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called 화란젓.
Hwaran-jeot is a southern Korean roe jeot. A 1987 survey records it in Nambu as a product of a few localities, and the Encyclopedia of Korean Culture lists it among the jeotgal of Jeolla-do. No source read gives the animal or a recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called 장대알젓.
Jangdae-al-jeot is a southern Korean jeot made from the roe of the fish jangdae. A 1987 survey records it in Nambu. No source read gives the species or a recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called 장대젓.
Jangdae-jeot is a southern Korean jeot made from the whole fish jangdae. A 1987 survey records it in Nambu, and the Encyclopedia of Korean Culture lists it among the jeotgal of Jeolla-do. No source read gives the species or a recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called 잡젓.
Jap-jeot is a southern Korean jeot of mixed fish; jap means assorted. A 1987 survey records it in Nambu. No source read gives which fish go in or a recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called 전어젓, 벤지미젓.
Jeoneo-jeot is jeot made from whole gizzard shad. A 1987 survey records it in the south (Nambu). The better-documented gizzard shad jeot, bam-jeot or dombae-jeot, uses only the gut; no source read gives a recipe for the whole-fish form.
Made like Jeotgal (Korean salted fermented seafood).
Also called 전어식해.
Jeoneo sikhae is sikhae made from gizzard shad (jeoneo), recorded by a 1987 survey of Korean jeotgal in the south (Nambu). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 전어밤젓, 밤젓, 돔배젓, 전어창젓, 곰뱅이젓, gizzard shad stomach jeot.
Jeoneo-bamjeot is jeot made only from the bead-like stomach ("bam") of gizzard shad, caught in autumn. The stomachs are rinsed in salt water, mixed with coarse salt and sealed in the shade; they are ripe in about 15 days and keep 2–3 months in a cool place. Each fish has one stomach, so the jeot is scarce.
Safety: The sources give no salt amount for this viscera jeot, which is sealed in a crock. FDA says Clostridium botulinum spores have been found in fish viscera. It advises gutting any fish preserved by salting or fermenting, because without gutting toxin can form even with strict temperature control. This jeot is made from the viscera themselves. For fish that form histamine, mainly tuna, mahi-mahi, marlin and bluefish, the FDA says histamine can form during brining, salting and fermenting until the product is shelf-stable, and cannot be removed by heating. The sources we found do not say whether gizzard shad is such a fish. Under the Korean Food Code, jeotgal must not be bulked up with added water or brine, and sorbic acid (up to 1.0 g/kg) is allowed only in jeotgal with 8 % salt or less.
Also called 전갱이새끼젓, 아지새끼젓, 메가리젓, 노랑갱이식해.
Jeongaengi-saekki-jeot is jeot made from young jack mackerel, salted whole. A 1987 survey records it in the south (Nambu). No source read gives its recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called 전갱이새끼식해, 노랑갱이 빨간밥식해.
Jeongaengi saekki sikhae is sikhae made from young jack mackerel, recorded by a 1987 survey of Korean jeotgal in the south (Nambu). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called จิ๊งจั้ง, plaa-jing-jang, jing-jang-dorng, salty and sour fermented fish.
Jing-jang is a southern Thai salted anchovy ferment. Whole anchovies are washed, drained, mixed with sea salt and a little sugar and packed in a closed container for about 15 days. The grey, semi-solid, salty and sour fish is mixed with shallot, chilli and lime as a dip.
Safety: The JIRCAS card gives no salt amount for these whole anchovies, which ferment for 15 days in a closed container. FDA says Clostridium botulinum spores are found in the gills and viscera of fish and that, without gutting, toxin can form while fish are salted or fermented. It exempts whole fish under 5 inches, such as anchovies, from its gutting advice only when processing eliminates any toxin already formed and prevents more forming, and the refrigerated finished product reaches 10 % water-phase salt, or the shelf-stable finished product has a water activity below 0.85 or a pH of 4.6 or less.
Also called 짠갈치식해.
Jjan galchi sikhae is sikhae made from salted hairtail, recorded by a 1987 survey of Korean jeotgal in the south (Nambu). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 쩔게미젓.
Jjeolgemi-jeot is a southern Korean jeot from an animal known by the dialect name jjeolgemi. A 1987 survey records it in Nambu. No source read gives the species or a recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called 조기새끼젓, 조구새끼젓, 참조기새끼젓.
Jogi-saekki-jeot is jeot made from young yellow croaker, salted whole. A 1987 survey records it in the south (Nambu). No recipe for the young fish was found, so it is shown with the general jeotgal method.
Made like Jeotgal (Korean salted fermented seafood).
Also called 중하젓.
Jungha-jeot is jeot made from medium-size shrimp (jungha). A 1987 survey records it in Gwanseo and Jungbu. No source read gives its own recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called 쥐치식해, 까치식해.
Jwichi sikhae is sikhae made from filefish (jwichi), recorded by a 1987 survey of Korean jeotgal in the south (Nambu). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Among the Itelmen of Kamchatka, fish was kept in two ways, as dried yukola and as fish seasoned in pits (Shnirelman, as summarised on Wikipedia). At home the dogs were fed soup made from the fermented fish. No source opened in this round describes the method or gives any numbers, so the one step here is an outline only.
Safety: This page outlines a traditional practice; it is not a recipe to follow. No source we found tests this method for safety. The closest studied case is Alaskan pit-aged fish (see tepa), where fermented fish and other aquatic animals caused most foodborne botulism (CDC), and WHO lists fermented fish among the foods that have carried the toxin, which can kill. The toxin cannot be seen, smelled or tasted. CDC advises boiling home-fermented Alaska Native foods for 10 minutes before eating; that advice was not written for Kamchatka fish.
Also called karati, bordia, lashim.
Karati, bordia and lashim are dried fish products of Assam. They are a boundary case, dried rather than fermented in a vessel, but market samples in Guwahati carried lactic acid bacteria, Bacillus and yeasts.
Safety: None of the selected bacterial isolates made biogenic amines in the lab test used; the study's abstract reports no measure of amines or histamine in the fish itself. No mould was found in any sample.
Also called kejeick, Kajeik, kajeik, large fermented fish (Sudan).
Kejeick is Sudan's hard, dried fermented fish. In the north the cleaned fish are dried at once on sticks, stones, grass or mats; in the south they are lightly salted or dipped in strong brine and fermented for two to three days first.
Safety: Insects attack it if it picks up moisture, and fatty fish turn rancid (FAO). Spores of Clostridium botulinum are present in fish guts, so US FDA guidance says fish that will be salted, dried or fermented should be gutted first, because toxin can form during the process otherwise. The FDA exempts small fish under 5 inches only if processing eliminates preformed toxin and prevents toxin formation, and a shelf-stable product reaches a water activity of 0.85 or below or a pH of 4.6 or less. Small fish may stay whole in kejeick, and no source we read gives its water activity or pH. For a shelf-stable dried product the FDA names 0.85 or below as the water activity that stops pathogen growth, and it lists S. aureus and C. botulinum as the hazards of inadequate drying. FAO suggests poisoning from fish may be low in Africa because food is generally cooked with intense, prolonged heat; that is an explanation, not a test. The FDA says the intended use is unlikely to change these hazards, because S. aureus toxin is highly stable and C. botulinum toxin is extremely toxic.
Also called lumlom, lumlum.
Lumlom is a Bulacan dish of whole milkfish or tilapia buried in mud for a day or two so that it ferments slightly. The fish is then cleaned and cooked as paksiw sa tuba, in nipa vinegar with spices and sometimes coconut cream, and eaten as pulutan with drinks.
Safety: The sources record no salt or acid to protect whole fish buried in mud, and no study we found has tested this method. Botulinum bacteria live in soil and grow where air is shut out. Ordinary cooking does not kill their spores; toxin already formed needs 80 °C for 20 minutes or 100 °C for 1–2 minutes (MAFF). The steps here are a record of a local dish, not a tested method.
Also called 매깨젓.
Maekkae-jeot is a jeot of central Korea named for a seafood known by the dialect name maekkae. A 1987 survey records it in Jungbu. No source read gives the species or a recipe.
Made like Jeotgal (Korean salted fermented seafood).
Also called แมงกะพรุนดอง, dried fermented jellyfish.
Maeng-ka-proon-dorng is Thai jellyfish cured in saturated brine with alum. The cap is soaked in iced water, macerated twice for two to three days in brine and alum, washed and dried in the shade into a pale brown, salty solid. It is a boundary entry, cured mostly by salt and alum rather than by microbes.
Safety: Alum leaves aluminium in the product. A review notes a guideline of no more than 1.8 % alum in salted jellyfish and a JECFA provisional tolerable weekly intake for aluminium of 2 mg/kg body weight (Raposo et al. 2022). Store it refrigerated.
Also called mắm ba khía, ba khía muối.
Salted ba khía crabs.
Made like Mắm (Vietnamese fermented fish family).
Also called mắm cá cơm.
Whole anchovies fermented with salt in the Huế style.
Made like Mắm (Vietnamese fermented fish family).
Also called mắm cá linh.
Mud carp (cá linh), a fish of the Mekong flood season, which runs from about July to November, are salted in jars for about a month, rinsed, coated with roasted rice powder and ripened under first-press fish sauce for 2–3 months. The ripe mắm is dressed with cooked palm sugar and is ready a few days later. With mắm cá chốt it is one of the two most popular mắm of the Châu Đốc market in the flood season.
Also called mắm cá lóc, mắm lóc, snakehead mắm.
Snakehead (Channa striata) is salted in jars for about a month, rinsed, coated with roasted rice powder and ripened under first-press fish sauce for 2–3 months, then dressed with cooked palm sugar. It is the dearest of the common Châu Đốc mắm. Salt-tolerant Tetragenococcus halophilus is among its lactic acid bacteria.
Also called mắm rò, mắm cá rò.
A Huế mắm of cá rò fish.
Made like Mắm (Vietnamese fermented fish family).
Also called mắm cáy, fermented small crab paste.
A paste of small crabs (cáy) fermented with salt.
Made like Mắm (Vietnamese fermented fish family).
Also called mắm chua cá rô.
A sour fermented climbing perch of southern Vietnam. Its lactic isolates inhibit Escherichia coli, Staphylococcus aureus and Vibrio parahaemolyticus in lab tests, and make a bacteriocin active against the first two but not against Vibrio.
Made like Mắm (Vietnamese fermented fish family).
Also called mắm còng.
A paste of small fiddler crabs (còng) fermented with salt.
Made like Mắm (Vietnamese fermented fish family).
Also called mắm rươi, ragworm paste.
A paste of estuarine ragworms (rươi) fermented with salt.
Made like Mắm (Vietnamese fermented fish family).
Also called mắm tép.
Small shrimp (tép) are ground with salt, roasted ground rice and rice wine and fermented in the sun for 10–15 days, then left about a month at room temperature. The finished paste is kept cold, at 2–8 °C, for 6–12 months.
Also called mắm tôm, mắm tôm Hậu Lộc, Vietnamese shrimp paste, mam tom, Thanh Hóa shrimp paste, Hậu Lộc shrimp paste.
Tiny sea shrimp (moi, Acetes) are ground with salt and fermented in the sun for about six months into a thick, pungent paste that keeps for up to two years.
Safety: Bacillus cereus has been isolated from a mắm tôm sample bought in Hanoi, in one study.
Also called 마른오징어식해.
Mareun ojingeo sikhae is sikhae made from dried squid, recorded by a 1987 survey of Korean jeotgal in the south (Nambu). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called めふん, 女奮 (ateji), salmon kidney shiokara.
Mefun is a Hokkaido shiokara made from the blood kidney that runs along the backbone of male salmon. The kidney is salted and left to mature into a black, thick paste, prized as a snack with drinks.
Safety: Mefun is raw salmon kidney that is salted and not cooked. The US FDA says brining and pickling may reduce the parasite hazard in raw fish but do not eliminate it. Its control for fish eaten without thorough cooking is freezing at −20 °C or below for 7 days. No source we found gives a salt level or curing time, so this is not a tested home method.
Also called 민어아가미젓, 구섬치젓.
Mineo agami jeot is a jeotgal of brown croaker gills, listed among the local jeotgal of Chungcheong. The 1987 survey records it in the central region, also under the name 구섬치젓. Its own sources record only the seafood and the region.
Made like Jeotgal (Korean salted fermented seafood).
Also called 紅葉漬, 紅葉漬け, 鮭のこうじ漬け, salmon koji pickle.
Momiji-zuke is raw salmon pickled with salt and rice koji, a traditional food of Fukushima also made in Iwate homes. A study of the Fukushima product found about 6 % salt and a water activity near 0.94.
Safety: Momiji-zuke is raw salmon that is not cooked. The samples in the study averaged 6.1 % salt and water activity 0.936, but no source we read gives a process that reliably reaches those figures, so the steps here are not a tested home method. Japan's MAFF names home-made izushi and similar fermented fish among the foods most exposed to botulism. For fish eaten without thorough cooking, one parasite control in the FDA's guidance to processors is freezing at −20 °C or below for 7 days in total.
Also called 문어식해.
Muneo sikhae is sikhae made from octopus (muneo), recorded by a 1987 survey of Korean jeotgal in the north-east (Gwanbuk). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 명란식해.
Myeongnan sikhae is sikhae made from pollock roe, recorded by a 1987 survey of Korean jeotgal in the north-east (Gwanbuk). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called 명태아가미식해, 명태순태식해, 서거리식해.
Myeongtae agami sikhae is sikhae made from pollock gills, recorded by a 1987 survey of Korean jeotgal in the north-east (Gwanbuk). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Safety: The US FDA says Clostridium botulinum spores have been found in the gills and viscera of finfish, and that they should be assumed present in any raw fishery product, particularly in the viscera. It says products that will be salted, dried, pickled or fermented should be eviscerated before processing. The 1987 survey lists this sikhae under viscera. This page records a survey listing, not a recipe.
Also called 명태창자식해.
Myeongtae changja sikhae is sikhae made from pollock intestines, recorded by a 1987 survey of Korean jeotgal in the north-east (Gwanbuk). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Safety: The US FDA assumes Clostridium botulinum spores are present in any raw fishery product, particularly in the viscera, and says fish that will be salted, dried, pickled or fermented should be eviscerated before processing. This page records a survey listing of a sikhae made from pollock intestines, not a recipe.
Also called 명태젓, 동태젓.
Myeongtae jeot is Alaska pollock salted and fermented as jeotgal. In Jindo and Gyeongbuk it is made with salt and red pepper powder, and in some places pollock heads are steeped in a jeot that has already ripened.
Made like Jeotgal (Korean salted fermented seafood).
Also called 명태새끼식해, 노가리식해.
Myeongtae saekki sikhae is sikhae made from juvenile pollock (nogari), recorded by a 1987 survey of Korean jeotgal in the north-east (Gwanbuk). No recipe or measurement of its own was found, so the page follows the general sikhae method.
Made like Sikhae.
Also called napham, नाफाम.
Napham is the Bodo people's fermented fish paste from Assam. Dried or smoked fish is pounded with tender taro (colocasia) shoots or roselle leaves and left to ferment in a bamboo tube or a jar for one to two months. One review says a local alkali, khar, is sometimes used in place of salt.
Also called 능쟁이젓, 능젱이젓.
Neungjaengi jeot is a salted, fermented crab recorded by a 1987 survey of jeotgal in Jungbu, Korea. The survey gives only the local name, so the crab is not identified.
Made like Jeotgal (Korean salted fermented seafood).
Also called ငါးချဉ်, sour fish, pickled fish.
Ngachin ("sour fish") is a Burmese fermented fish product. Raw freshwater fish is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves.
Safety: Ngachin starts from raw freshwater fish, and it can be made from rohu, a carp-family fish. A 2024 paper says many carp-family fish host the liver fluke Opisthorchis viverrini, and rates pla-som, a Thai fish-and-rice ferment usually fermented within a week, as a high infection risk. It did not test ngachin. A 2019 survey in Yangon, Myanmar, found this fluke in freshwater fish and its eggs in 0.7 % of residents tested. WHO says botulinum toxin has been found in fermented and salted fish, and forms most often in lightly preserved foods. The measured pH of 4.5–4.9 and 3.4–6.6 % NaCl are not a safety limit, so do not count on them to make ngachin safe.
Also called 농게젓, 황발이젓, fiddler crab jeot.
Nonggejeot is jeot of fiddler crabs (nongge). The 1987 survey of Korean jeotgal records it as hwangbalijeot in the central region.
Made like Jeotgal (Korean salted fermented seafood).
Also called 눈치젓.
Nunchi jeot is a salted, fermented fish recorded by a 1987 survey of jeotgal in Gwanbuk, Korea. The survey gives only the local name, so the fish is not identified.
Made like Jeotgal (Korean salted fermented seafood).
Also called 눈탱이젓.
Nuntaengi jeot is a salted, fermented fish recorded by a 1987 survey of jeotgal in Nambu, Korea. The survey gives only the local name, so the fish is not identified.
Made like Jeotgal (Korean salted fermented seafood).
Also called palu.
Palu is a Hawaiian relish made from fish head or stomach, or from a whole fish chopped fine with the gall bladder removed, mixed with roasted kukui nut relish, chilli peppers and seaweed, and left to season for a few days before eating with poi.
Safety: The Hawaiian Dictionary makes palu from fish head or stomach. The 1956 review removes only the gall bladder and uses the whole fish, chopped and mixed with chilli, limu and kukui nut, then left to season a few days before eating; it mentions no cooking of the mixture. FDA says the spores of Clostridium botulinum are very common and have been found in the gills and viscera of finfish, crabs and shellfish. It says fish that is salted, dried, pickled or fermented should be eviscerated first, because without that step toxin can form during the process. FDA says that without antitoxin and respiratory support, death from the toxin is likely.
Panau is the Kachin fish paste of riverside villages. In an oral account, whole fish were wrapped in leaves and left for many days until the paste set solid; a portion was then grilled and pounded with marrow or with fermented soybean. The speaker says modern panau has flour added and is blander.
Safety: Whole fish are wrapped in leaves and left for many days, and the account gives no salt amount, so it states no control. FDA says Clostridium botulinum should be assumed in raw fish, especially the guts, and that fish to be fermented should be gutted first. Do not copy this at home.
Pazun chin is the prawn member of Myanmar's sour "chin" ferments, in which salted fish or shrimp are fermented with boiled rice. A Yangon market product was made from speckled prawn. It is eaten fried with seasonings or mixed with oil and seasonings.
Safety: FDA says the spores of Clostridium botulinum are very common and have been found in the gills and viscera of finfish, crabs and shellfish, and that raw fishery products should be assumed to carry them. It says any product preserved by salting, drying, pickling or fermentation should be eviscerated first, because without that step toxin can form even with strict temperature control. Its definition of evisceration is written for fish, and the sources for pazun chin do not say whether the prawns are gutted. FDA says a few micrograms of the toxin can cause illness in a healthy adult, and that without antitoxin and respiratory support death is likely.
Also called 피앵이젓.
Piaengi jeot is a salted, fermented crustacean recorded by a 1987 survey of jeotgal in Gwanseo, Korea. The survey gives only the local name, so the crustacean is not identified. Its own sources record only the seafood and the region; its method is the general jeotgal one.
Made like Jeotgal (Korean salted fermented seafood).
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
