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Fish sauces, pastes, fermented whole fish and shellfish, from garum to surströmming.
260 entries listed here, page 4 of 4.
| Ferment | Region | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Pissalat (Niçoise fermented fish paste) | France | 30 days | |||
| Sasiraengi jeot | Korea — Chungcheong | ||||
| Seogeorijeot | Korea. The Encyclopedia of Korean Culture lists seogeorijeot for Gangwon | ||||
| Sgait ghoirt | |||||
| Shan fish paste (Kengtung) | Myanmar | 15–30 days | |||
| Silchijeot | Korea — Chungcheong | ||||
| Sindae jeot | Korea — 1987 survey regions: Nambu | ||||
| Sseolge jeot | Korea — 1987 survey regions: Jungbu | ||||
| Suka ko maacha | Eastern Himalayas | ||||
| Sukuti (fish) | Eastern Himalayas | ||||
| Suneure jeot | Korea — 1987 survey regions: Gwanseo | ||||
| Sungeo saekki jeot | Korea — South Jeolla | ||||
| Teolge jeot | Korea — 1987 survey regions: Nambu | ||||
| Toae jeot | Korea — 1987 survey regions: Gwanseo | ||||
| Trey praheum | Cambodia | 1.8–17 % | 5.4–7.6 | ||
| Ureok sikhae | Korea — 1987 survey regions: Nambu | ||||
| Useure jeot | Korea — 1987 survey regions: Gwanseo | ||||
| Yegyo ngapi (salted fish) | Myanmar | ||||
| Yeolchi jeot | Korea — 1987 survey regions: Jungbu | ||||
| Zuìxiè (drunken crab) | Eastern China | 7 days |
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 pissala, peis salat, pissalat, pissala, pissalat aux anchois.
Pissalat is a salted, fermented paste of small fish from Nice that gives its name to pissaladière. Anchovies, sardines or fish fry are pounded and left to macerate in salt with spices and herbs in an earthenware terrine, stirred daily, then sieved after about a month and kept under olive oil. Today it survives mainly as home and artisan production, and salted anchovies often stand in.
Safety: Sardines and anchovies are among the fish that can form scombrotoxin, whose main part is histamine. The FDA says it forms when such fish are not properly refrigerated before they are processed or cooked, that the fish might not look or smell bad, and that cooking, freezing and canning do not remove it once formed. FDA also says any product preserved by salting or fermentation should be eviscerated first, because Clostridium botulinum spores are known to be in the viscera and toxin can form even with strict temperature control. It excepts small fish under 5 inches, such as anchovies, only when the process eliminates preformed toxin and prevents toxin formation, and the finished product reaches 10 % water-phase salt if refrigerated, or water activity below 0.85 or pH 4.6 or less if shelf-stable. FDA says that without antitoxin and respiratory support, death from the toxin is likely. The source we read on pissalat gives no salt figure and does not say the fish are gutted.
Also called 사시랭이젓, 싸시랭이젓.
Sasiraengi jeot is a jeotgal of young swimming crabs (꽃게), one of the local jeotgal of Chungcheong.
Made like Jeotgal (Korean salted fermented seafood).
Also called 서거리젓, 명태아가미젓, 아가미젓, 수메젓, pollock gill jeot, agamijeot.
Seogeorijeot is Gangwon's jeot of pollock gills ("seogeori" in Gangwon), made when pollock catches were big. The gills are washed in weak salt water, drained, chopped and layered with salt in a crock under a thick top of salt, then left 2–3 months in a cool place. It follows the general jeotgal method.
Made like Jeotgal (Korean salted fermented seafood).
Safety: The recipe names no salt level, only a thick top layer of salt. The US CDC says botulinum toxin can form in homemade fermented food that is low in oxygen, low in acid and low in salt, so do not cut the salt.
Also called sgait ghoirt, sour skate.
Shan fish paste from Kengtung is rohu ground with salt and chilli, sometimes garlic, and held in a closed plastic bag for two weeks to a month before sale. It is a red, chilli-hot paste with much less salt than the delta fish pastes. Makers say it must be kept in a refrigerator to last.
Safety: Across the 14 Myanmar fish-paste samples tested, Salmonella was found in half, S. aureus in 12 and E. coli in 3, and total coliforms were above the allowed level in 60 % (WorldFish 2024). Low salt and a short ferment mean refrigeration is part of keeping it, as the makers say. Botulism is a documented hazard of fermented fish. FDA guidance says fish preserved by fermentation should be gutted first, because spores in the guts can make toxin even when temperature is strictly controlled [fda-ch13]. These makers head and gut the rohu, but FDA says the risk remains if any part of the guts is left. The sources give no water-phase salt or pH for the paste, and no temperature for its two weeks to a month in a closed bag. Keep it refrigerated and do not hold it warm.
Also called 실치젓, gunnel fry jeot.
Silchijeot is a jeotgal of silchi, the clear fry of gunnels, listed among the local jeotgal of Chungcheong. Fresh silchi are caught from late March to mid-May.
Made like Jeotgal (Korean salted fermented seafood).
Also called 신대젓.
Sindae 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 썰게젓.
Sseolge 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. Its own sources record only the seafood and the region; its method is the general jeotgal one.
Made like Jeotgal (Korean salted fermented seafood).
Also called सुकाको माछा, sukako maacha.
Suka ko maacha is a smoked, dried river fish of the Eastern Himalayas, made from Schizothorax rubbed with salt and turmeric and hung above the kitchen fire. It is not deliberately fermented, but lactic acid bacteria, yeasts and Bacillus live in the finished fish. It is cooked into curry.
Also called सुकुटी, sukuti.
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.
Safety: 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.
Also called 수느레젓.
Suneure jeot is a salted, fermented fish recorded by a 1987 survey of jeotgal in Gwanseo, Korea. The survey gives only the local name, so the fish 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).
Also called 숭어새끼젓, 모치젓, mochi-jeot, salt-fermented small mullet.
Sungeo saekki jeot, or mochi-jeot, is young mullet salted and fermented whole. A study of jeotgal from South Jeolla found it about half water, with the second-highest fat of five kinds and very little DHA.
Made like Jeotgal (Korean salted fermented seafood).
Also called 털게젓.
Teolge jeot is a jeotgal of 털게, the name of the hair crab, recorded by the 1987 jeotgal survey in the south. The survey does not give the species or the method. Salting, sealing and ripening here follow the general jeotgal method.
Made like Jeotgal (Korean salted fermented seafood).
Also called 토애젓.
Toae jeot is a salted, fermented shellfish recorded by a 1987 survey of jeotgal in Gwanseo, Korea. The survey gives only the local name, so the shellfish 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).
Safety: The CDC says most people get a Vibrio infection by eating raw or undercooked shellfish, and it advises cooking seafood before eating it [cdc-vibrio-prevention]. The sources do not say whether this shellfish is cooked, so treat it as raw.
Also called ត្រីប្រហើម, trey proheum, trey praherm, short-time fermented fish, salted fish.
Trey praheum is Cambodian freshwater fish salted and given a short fermentation, sold in wet markets and eaten as a main dish or seasoning. Market samples are lightly acid to near neutral (pH 5.40 to 7.6) with 1.76 to 17% salt. It had the highest share of E. coli of five Cambodian ferment groups tested, though the study found the differences between groups not significant.
Safety: In market samples, E. coli was found in 60% and Salmonella enterica in 1 of 5 trey praherm, the highest E. coli share of the Cambodian groups tested, though the study found the differences between groups not significant. Most Enterobacteriaceae isolated survived 8% salt but did not grow at pH 4, and trey praheum stays near neutral (Chrun et al. 2023), so acidity does not protect it. The FDA's botulism controls for shelf-stable fish are 20 % salt in the water of the product, water activity of 0.85 or below, or pH 4.6 or below, and some of these samples met none of them. Mekong basin fish can also carry the liver fluke Opisthorchis viverrini, which people catch from raw or undercooked fish, including short-fermented fish and Cambodia's prahok. No source we read shows that this light salting kills it, so cook it through before eating.
Also called 우럭식해, 깍저구식해, 깜바구식해.
Ureok sikhae is sikhae made from rockfish (ureok), 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 우스레젓.
Useure jeot is a salted, fermented cephalopod recorded by a 1987 survey of jeotgal in Gwanseo, Korea. The survey gives only the local name, so the cephalopod 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).
Yegyo ngapi is a traditional and popular salted fish of Myanmar. In a study of samples bought in a Yangon market, most of the salt-tolerant isolates were the halophilic lactic acid bacterium Tetragenococcus muriaticus, and strictly anaerobic bacteria such as Clostridium and Halanaerobium were also found often.
Safety: Kobayashi et al. found DNA sequences similar to Clostridium botulinum in Yangon market yegyo ngapi and call for closer surveillance, although no botulism had been reported from the region where the samples were taken.
Also called 열치젓.
Yeolchi jeot is a salted, fermented fish recorded by a 1987 survey of jeotgal in Jungbu, Korea. The survey gives only the local name, so the fish 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).
Also called 醉蟹, drunken crab, drunk crab, wine-preserved crab.
Zuixie is whole live crab scrubbed and packed into a jar with glutinous rice wine and a cooked, cooled brine of salt, sugar and spices, topped with baijiu and sealed for about a week. Raw drunken crab can carry lung fluke and Vibrio; a factory patent pasteurises the packed crab, and a study tested irradiation to extend its shelf life.
Safety: Eating raw or pickled freshwater crab, such as drunk crab in China, is a known route of paragonimiasis (Lu et al. 2026). CDC says this lung fluke spreads through crab that is raw, partly cooked, pickled or salted, says never to eat raw freshwater crab, and says to cook crab to at least 63 °C. The wine, baijiu and salt here do not replace that cooking, so this page records a practice and is not a recipe to follow at home. In Shengsi County, raw, lightly cooked and fermented seafood such as drunken crab is linked to a high risk of Vibrio parahaemolyticus infection (Chen et al. 2026). The patent method holds packed crab at about 70 °C for 20 minutes; that is the patent's own claim, not a published test against the fluke. Irradiation with cold storage at 0–5 °C was tested to extend shelf life (Chen et al. 2001).
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
