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Fish and seafood from Indonesia
sour fish; protein 4.8%, fat 14%. Made in 3 steps over 4 days – 42 days. The longest step, ferment, takes 4–42 days (IPB University news). Salt is 5.7–20 % (Narzary et al. 2021).
| Main step | 4–42 daysReported[ipb][jef2024] | Ferment |
|---|---|---|
| Salt | 5.7–20 %Reported[s1][jef2024] | Salt fish |
| common carp or other freshwater fish |
| salt |
| cooked, roasted or fermented rice, or tape (fermented cassava) |
| Starter: spontaneous |
Total time across the recorded steps: 4 days – 42 days
What changes: Salt draws water out of the fish
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
Every number is labelled with how it is known. How this atlas is made
