Certain nutrients in fish can become more bioavailable through fermentation, increasing their accessibility for absorption. This can be especially significant in communities where fish serves as the main food source for vital nutrients. These are a few global recipes for fermented fish.
1. Bagoong (Philippines): A traditional condiment from the Philippines, bagoong is made with salt and fermented seafood, typically prawns or fish. Bagoong comes in a variety of forms, and depending on the particular variety and local preparation techniques, its flavour and health benefits may change. Bagoong's fermentation process gives it a robust umami flavour. Seafood and salt work together to create a complex, savoury flavour profile. Bagoong has a unique, sometimes potent smell that is fermented. The flavour is enhanced by the fermentation, which also gives it a distinct aroma. The flavour of bagoong can range from mild to strong and spicy, depending on the variety and method of preparation. It is an important ingredient in Filipino cuisine because of its strong flavour, especially in some traditional dishes.
2. Pla Ra (Thailand): A typical Thai condiment called pla Ra is made by fermenting fish, usually freshwater fish, with salt. Pla Ra can have a distinct and potent flavour. Strong umami flavour, which is savoury and rich and frequently connected to fermented foods, is Pla Ra's speciality. Fish is salted during the fermentation process, which gives the condiment a noticeable saltiness. Pla Ra has a unique, sometimes very strong, fermented scent. Its aroma contributes to its bold and flavorful addition to Thai cuisine. The condiment gains depth and complexity from the fermentation process, which also improves the condiment's overall flavour profile. Thai culinary customs have a long history of using Pla Ra to link contemporary cuisine to antiquated methods.
3. Saeujeot (Korea): A traditional Korean condiment called saujeot is created by fermenting tiny prawns in salt. It is a spicy, savoury, and salty sauce that is used in Korean cooking. Strong umami and salty tastes are what make saugeot famous. The shrimp's inherent umami flavour is enhanced by the fermentation process, giving it a rich, savoury flavour. Saeujeot's flavour profile is distinct and bold due in part to the pungent and fishy aroma that is imparted by fermentation. Small amounts of saujeot are frequently used as a seasoning or condiment to enhance the flavour of a variety of Korean dishes. It's frequently used in soups, stews, kimchi, and other classic dishes. Beneficial probiotics, which are known to support a healthy balance of gut bacteria, can be found in fermented foods like saujeot. These probiotics might have a role.
4. Fermented Fish Sauce (Southeast Asia): Emulsified fish sauce is renowned for its potent umami taste. Its rich, savoury, and salty flavour gives food more nuance and complexity. Fish sauce, like other fermented goods, has a unique scent that comes from the fermentation process. Although strong, this scent becomes more subtle when cooked and adds to the overall flavour. A range of dishes benefit from the sauce's depth and richness. In Southeast Asian cooking, it's frequently used as a base or seasoning to bring out the flavour of other ingredients without overpowering them. Fish sauce is frequently used in salad dressings, noodle dishes, and marinades for meats and seafood. It gives these dishes a distinctly savoury kick.
Video credit: Youtube/ Fish Sauce Mama
5. Rakfisk (Norway): A traditional Norwegian dish called rakfisk is made with fermented fish, usually char or trout. Rakfisk can have a very unique flavour that not everyone will enjoy. Rakfisk's fermentation process gives it a powerful, overpowering scent. One of the things that makes this dish unique is its strong scent, which can be rather strong. The fish has a distinct, tangy, fermented flavour as a result of the fermentation. Over time, this process creates complex flavours by breaking down proteins. During the fermentation process, the fish's texture changes, becoming softer and more tender. This may be a special feature of the eating experience. The robust flavours of rakfisk are enhanced by the addition of sides like flatbread, potatoes, sour cream, onions, and mustard.
6. Kokoda (Fiji): Kokoda, sometimes referred to as Fijian ceviche, is a traditional Fijian dish consisting of raw fish mixed with coconut cream, onions, tomatoes, and different seasonings after marinating in citrus juices, typically from limes or lemons. Kokoda's marinade contains lime or lemon juice, which gives it a crisp, citrusy flavour. Because the citrus's acidity denaturates the proteins, it helps "cook" the raw fish. The dish's acidity is countered by the addition of coconut cream, which gives it a creamy, coconutty flavour. Rich and tropical flavours are produced by this combination. Because kokoda is typically served cold, its flavour profile is light and fresh thanks to the use of fresh ingredients like tomatoes, onions, and herbs.