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Sauces and condiments from China
Yúlù is Chinese fish sauce, native to Guangdong and Fujian. Anchovies or other small marine fish are fermented with 30–40 % salt for 12–18 months according to a review, while the fish tissue liquefies into a savoury sauce. In a 12-month study, salt-loving bacteria such as Haloanaerobium and Halomonas led the ferment.
| Anchovies or other small marine fish | [narzary2021] |
| Salt30–40 % of the fish weight | Salt to fish, w/w, as given in a review[narzary2021] |
Total time across the recorded steps: 12 months – 18 months
What changes: Small anchovies are packed with heavy salt
Output: salted fish.
Microbes at work in this step
high salinity had a significant bacteriostatic effect on fish sauce in a storage study (Chen 2012 abstract)
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
Yúlù is Chinese fish sauce, native to Guangdong and Fujian. Anchovies or other small marine fish are fermented with 30–40 % salt for 12–18 months according to a review, while the fish tissue liquefies into a savoury sauce. In a 12-month study, salt-loving bacteria such as Haloanaerobium and Halomonas led the ferment. Made in 4 steps over 12 months – 18 months. The longest step, ferment until the fish liquefy, takes 12–18 months (Narzary Y 2021). Salt is 30–40 % (Narzary Y 2021). Haloanaerobium and Tetragenococcus and Photobacterium do most of the fermenting.
| Main step | 12–18 monthsReported[narzary2021] | Ferment until the fish liquefy |
|---|---|---|
| Salt | 30–40 %Reported[narzary2021] | Mix the fish with salt |
Yúlù is made like Southeast Asian fish sauce, from anchovies or other small fish and heavy salt. The sources disagree on time: a review gives 12–18 months, while a temperature study compares two-year and three-year ferments, so the time varies by maker. In that study a two-year sauce held 8 days at 60 °C reached the volatile levels of a three-year sauce.
In a storage study of fish sauce, high salinity had a significant bacteriostatic effect. Sauce at 25 % salt had aerobic plate counts 97.91 % and 99.73 % lower than sauce at 10 % salt after 15 and 30 days, and the authors say 25 % salt could maintain quality during storage. Histamine is also a hazard in fish sauce. The Codex standard for fish sauce allows no more than 40 mg histamine per 100 g and sets a minimum of 200 g/L salt (as NaCl).
Every number is labelled with how it is known. How this atlas is made
Wikipedia's fish sauce article says fish sauce re-entered China in the 17th and 18th centuries, brought from Vietnam and Cambodia by Chinese traders up the coast of Guangdong and Fujian. It also says the Hokkien fish sauce kôechiap (膎汁) might be the precursor of ketchup.
