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Fish and seafood from Côte d'Ivoire
Adjuevan is an Ivorian salted, fermented fish used as a condiment. Whole sea fish are left in the air for a day or two, gutted, dry-salted at about 35 %, fermented under weights for 5 days and then sun-dried. A second method fillets the fish and ferments it while it dries on racks.
| Fresh sea fish (Galeoides decadactylus in the studied batches)Whole fish | [kouakou2020] |
| Salt, rubbed on dryAbout 35 % of the fish weight (w/w) | 20–35 % (w/w) for the filleted method[kouakou2020] |
Total time across the recorded steps: 2.2 months
What changes: The whole fish rests under plastic for a day or two and starts to break down
Output: whole fish left to deteriorate in the air.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Adjuevan is an Ivorian salted, fermented fish used as a condiment. Whole sea fish are left in the air for a day or two, gutted, dry-salted at about 35 %, fermented under weights for 5 days and then sun-dried. A second method fillets the fish and ferments it while it dries on racks. Made in 5 steps over 2.2 months. The longest step, store, takes 56 days (Abré M.G 2023) and runs at 4–30 °C (Abré M.G 2023). Salt is 20–35 % (Kouakou-Kouamé C.A 2020). Yeasts, led by Pichia fermentans and Hanseniaspora osmophila, with Candida zeylanoides, Candida sp., Kluyveromyces marxianus, Kluyveromyces sp. and Torulaspora delbrueckii does most of the fermenting.
| Main step | 56 daysReported[abre2023] | Store |
|---|---|---|
| Temperature | 4–30 °CReported[abre2023] | Store |
| Salt | 20–35 %Reported[kouakou2020] | Gut, wash and dry-salt |
Adjuevan is left to deteriorate in the air before salting, then fermented briefly and dried, so it ends up a dry salted fish, not a paste or sauce. The whole-fish method ferments before drying; the filleted method ferments and dries at once.
Freshly made adjuevan of Galeoides decadactylus held less than 2 mg/kg histamine. In storage, adjuevan made from tuna (Thunnus thynnus) went over 200 mg/kg histamine, the maximum level the authors cite from the Codex Alimentarius. Fish species and storage both matter, so of the three fish tested, tuna adjuevan was the riskiest. For tuna and similar fish, FDA guidance allows at most 4 hours above 4.4 °C if any of that time is above 21 °C, so leaving such fish unchilled for a day or two before salting goes far past it. Cooking does not remove histamine once it has formed. These steps record traditional practice, not a safe home method.
Hazards the sources name: Staphylococcus, Lactobacillus, Psychrobacter, Peptostreptococcus and Fusobacterium (rise with biogenic amines during storage).
Every number is labelled with how it is known. How this atlas is made
