fi sh with the addition of salt (3 : 2 fi sh: salt ratio; w/w) in circular earthen
pots covered with a plastic sheet. Weights are placed on the top which
help the fi sh mass to become immersed in the pickle produced by osmotic
dehydration. The pickle is picked up at irregular intervals. Usually in
budu manufacture, tamarind and caramelized palm sugar are added to the
pickle and this sweetens the product and gives it a darker appearance.
Bakasang is a traditional fi sh sauce produced in Indonesia by fermenting
small whole sardines ( Sardinella spp. or Stelophorus spp.). It is prepared by
mixing fi sh and salt (5:1.5-3.5 fi sh: salt ratio; w/w), packed in small bottles
and placed in the kitchen near the fi re place. The temperature ranges from
30-60°C and fermentation is allowed for about 3-6 wk.
The product has become closely integrated with the eating habits of
the eastern Indonesians, especially the Manadonese people (in the north
Colebes Island). It is usually used as a fl avouring in many dishes or mixed
with red chillies, tomato, red onion and garlic and then sautéd with
coconut oil. The sautéd sauce is eaten with hot porridge mixtures of rice
and vegetables called tinutuan (Ijong and Ohta, 1995).
In Ghana one type of fermented fi sh product, momoni is popularly used as
a condiment for preparing sauces for the consumption of yam, cocoyam
and apetum (boiled unripe plantain). Momoni is similar to fessiekh of Egypt
which is prepared from bouri ( Mugil cephalus ). For the preparation of
momoni , different types of freshwater fi sh can be used; usually African jack
mackerel ( Caranx hippos ) is used. They can be scaled and gutted followed
by washing in tap water and salting (294-310 g/kg) with the gill and gut
regions being heavily salted. The fi sh are arranged in baskets covered with
aluminum trays or jute bags and fermentation is allowed for 1-5 d. Before
retailing, the fermented fi sh are washed in brine water, rubbed with salt
and cut into small pieces. The cut pieces are sun-dried on a wooden tray
in the open air for a few hours. Momoni is a solid product that is added to
boiling stew consisting of ground red pepper, tomato, onion and a small
amount of palm oil. The fi nished product is usually of low quality with
a high salt concentration and deteriorates rapidly during retailing and
storage (Sanni et al., 2002).
In Egypt, Fessiekh is a traditional fi sh dish consisting of fermented salted
and dried grey mullet, of the Mugil family, a saltwater fi sh that lives in
both the Mediterranean and the Red Seas.