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Fish and seafood from Philippines
Salted pieces of freshwater fish are mixed with plenty of cooled cooked rice, packed into a sealed jar and left for about a week. Lactic bacteria ferment the rice, and the mix turns sour, falling below pH 4.0. The sour rice-and-fish mash is usually sautéed before it is eaten. Made in 4 steps over 7 days – 11 days. The longest step, pack into a sealed jar and ferment, takes 7–11 days (Orillo C.A. and Pederson C.S. 1968) and runs at 26–29 °C (Cabal M.S 2024). Salt is 2–10 % (Cabal M.S 2024). Leuconostoc mesenteroides, Pediococcus cerevisiae and Lactobacillus plantarum and Streptococcus first, then Leuconostoc and Lactobacillus from day 3, with Lactobacillus dominant at the end do most of the fermenting.
| Main step | 7–11 daysMeasured[orillo1968][cabal2024] | Pack into a sealed jar and ferment |
|---|---|---|
| Temperature | 26–29 °CMeasured[cabal2024] | Pack into a sealed jar and ferment |
| Salt | 2–10 %Reported[cabal2024][arcales2018] | Salt the fish |
| Acidity | pH up to 4Measured[orillo1968] | Pack into a sealed jar and ferment |
| 35 parts by weight | Fish, cleaned and sliced (tilapia in this recipe)[cabal2024] |
| 65 parts by weight | Cooked rice, cooked the day before and cooled[cabal2024] |
| 10 % of the total mix | Salt · 75 g in a 750 g batch, split between the fish (50 g) and the rice (25 g)[cabal2024] |
| Starter | spontaneous |
Total time across the recorded steps: 7 days – 11 days
What changes: The fish is washed, cleaned and cut into slices
Output: fish slices or fillets.
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
Burong isda uses much more rice than fish and little salt, so it is a quick lactic ferment that turns sour in a week. Bagoong and patis are salted at about 15–20 % and are not soured by rice.
The acid is the main protection. Burong dalag fell below pH 4.0 within a week, under the pH 4.6 limit the FDA gives for growth of Clostridium botulinum, but it must be kept covered or yeasts and moulds grow. A Bicol case-study batch at 10 % salt had an aerobic plate count of 2.1 × 10^7 CFU/g, above the 5 × 10^5 CFU/g guideline of the Philippine FDA, though E. coli was not found. Clean fish, clean jars and enough salt matter.
Every number is labelled with how it is known. How this atlas is made
Buro is the Filipino word for this way of fermenting with salt, and Central Luzon and Bicol both keep it. The ferment is close to the rice-and-fish ferments of mainland Southeast Asia and to Japanese narezushi.
