Biology Reference
In-Depth Information
Table 6.3
Some fi sh pastes of Asian and African continents
Country
Name
Ingredients
Cambodia
Pra-hoc
Fish (cyprinid, ophiocephalid)/salt
Phaak, Paak or mam-chao
Fish/salt + glutinous rice
Mam-ca-sat
Fish/salt + roasted rice
Mam-ca-sak
Fish/salt roasted rice + pineapple or papaya
Mam-ca-lok
Fish/salt +roasted rice + sugar + ginger + pine-
apple + colour
Mam-ruot
Fish entrails/salt
Mam-seing
Fish eggs+ salt + roasted rice
Mam-ruoc
Freshwater shrimps/salt
Thailand
Kapi
Marine shrimps/salt
Pla-mam
Freshwater fi sh/salt + roasted rice + pine apple
Pla-chao
Freshwater fi sh/salt + glutinous rice
Kung-chao
Marine or freshwater shrimp/salt + colour (and
sometimes roasted rice or sesame)
Malaysia
Blachan
Shrimp/salt
Philippines
Bagoong
Fish or shrimp/salt (some times + colour)
Indonesia
Trassi
Fish/salt + sun drying, e.g.,
Trassi-udung
from
shrimp.
Trassi-ikan
from small fi sh
Myanmar
Nga-Ngapi
Fish/salt
Japan
Shiokara tyupe
Squid or skipjack/salt + malted rice, e.g.,
Unish-
iokara
-ovary of sea urchin + salt, kakishiokara-
oyster + salt
Pakistan
and North
Eastern
India
Sidal
Small fi sh (
Bambus
spp.)—salting and drying,
then crude fi sh oil is added.
Source: Beddows, 1985, modifi ed.
FERMENTED DRIED/ SALTED FISH
Apart from fi sh sauces and pastes, different processing techniques are
employed in fi sh fermentation. This is greatly infl uenced by factors such
as availability of salt and the food habits of the local people. Three main
techniques have emerged as methods commonly practised by people in
Asian and African countries for fi sh fermentation. These are:
• Fermentation with salting and drying;
• Fermentation and drying without salting; and
• Fermentation with salting but without drying.
