Fermented fish products in Thailand
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Details are given of fermentation processes involved in the production of fermented fish in Thailand, considering in particular conditions to speed up the process and also examining factors which play an important role in determining the aroma, flavour and colour of the finished product. The quality of the fermented product depends on the species and quality of the fish used and also the techniques used; good quality products result if the proportion of salt to fish is 1:2 and the temperature for incubation 25-30°C.
Rattagool, P. (1988). Fermented fish products in Thailand. In Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27-31 October 1987 (pp. 97-98). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.