E. Tilapia (Som-fug)
Fig. 6.1 Traditional fermented fi sh products of Thailand.
Color image of this figure appears in the color plate section at the end of the topic.
3. The Philippines
This product prepared by fermenting cooked rice and freshwater fi sh
(about 20%, w/v) is the typical food of central Luzon in the Philippines.
Previously consumed as a condiment, it is now a main dish because of
economic conditions. The fi sh is scaled, eviscerated, and fi lleted before
mixing with cold cooked rice. Fermentation is carried out for 7-10 d at
room temperature (Olympia et al., 1995).
Burong isda is available in two forms depending on the consumers'
preferences in a particular area. One is called white burong isda , which
has the natural product colour and the other is red burong isda , which is
coloured by the addition of angkak , culture of Monascus purpureus grown
on rice. Also, there are several varieties of burong isda based on the type of
fi sh used in preparation. One example is burong dalang , a fermented rice-
fi sh mixture using mud fi sh, Ophicephalus striatu (Olympia et al., 1995).
4. India, Bangladesh and Sri Lanka
It is a fermented fi sh product of India and Sri Lanka. The intestines and
gills are removed from mackerel or non-fatty sardines after which the fi sh
are washed in drinking water. The fi sh are mixed with salt (3 : 1; fi sh: salt
ratio, w/w) and put into jars. Dried fruit pulp or tamarind (a tropical fruit)