Fermented fish products in Thailand

Abstract

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.