Biology Reference
In-Depth Information
Table 6.2 contd...
Country
Name
Fish species
Method (fi sh: salt) and time
of fermentation
India and
Pakistan
Colombo cure
Ristrelliger
spp.
Cybium
spp.
Clupea
spp.
Gutted fi sh with gills
removed and tamarind
added 6:1 salt; up to 12
months
Hong Kong
Yeesui
Sardinella
spp.
Jelio
spp.
Carangidae
spp.
Engraulis pupapa
Teuthis
spp.
4:1 salts; 3-12 months
Momoni
Caranx hippos
Ghana
10:3 fi sh: salt ratio; 1-5 days
Greece
Gaross
Scomber colias
Liver only 9:1 salt; 8 days
France
Pissala
Aphya pellucida
4:1 salt; 2-8 weeks (depend-
ing on size)
Gobius
spp.
Engrauli
s spp.
Atherina
spp.
Meletta
spp.
Anchovy
Engraulis encrasicholus
Beheaded and gutted fi sh
2:1 salt; 6-7 months
Source: Beddows (1985); Ijong and Ohta (1995); Sanni et al. (2002).
Garum
Garum
, also called
liquamen
, is a type of fi sh sauce condiment that was
popular in ancient Roman society. While it was very popular among the
Romans, it originally came from the Greeks, getting its name from the
Greek words
garos
or γάρον
gáron
, which named the fi sh whose intestines
were originally used in the condiment's production. (Badham, 1854)
Garum
appears in most of the recipes featured in
Apicius
, a Roman cookbook.
The sauce was usually made by crushing and fermentation in brine of the
innards of various fi sh such as tuna, eel, and others.
Nuoc-mam
This is the most common fi sh sauce produced in the Indo-China Peninsula
(Vietnam, Laos, and Cambodia) and is mostly consumed entirely within
the country of manufacture. The basic principle of
nuoc-mam
preparation
is the breaking down of the fi sh protein by enzymes in the presence of
large amounts of salts. The sauce is a clear brown liquid with a distinctive
mealy/sharp aroma. The sauce is prepared as follows: The fi sh, usually
anchovies or mackerel, which are not usually cleaned, are kneaded and
pressed by hand. They are then placed in layers with salt in an appropriate
ration of 3 : 1 fi sh to salt (w/w) in earthenware jars that are almost buried
in the ground. After fi lling, the jars are tightly sealed and left for several
(16-18) mon. After fermentation the pots are carefully removed and within
