Fermented Fish

Fermented fish is a traditional method of preserving fish through natural fermentation. The process involves salting and allowing the fish to ferment over time, which develops distinct flavors and enhances shelf life. During fermentation, beneficial bacteria break down the fish's proteins and fats, creating a pungent, savory taste that is valued in various cuisines worldwide. This method not only preserves the fish but also intensifies its umami flavor, making it a key ingredient in dishes such as Southeast Asian sauces or Scandinavian delicacies. Fermented fish is rich in probiotics, contributing to gut health, and showcases age-old food preservation techniques.