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Fish and seafood from Sikkim and the Darjeeling hills
Gnuchi is a smoked fish of Sikkim and the Darjeeling hills. River fish are prepared with salt and turmeric powder and smoked and dried. It is a boundary entry, smoked and dried rather than fermented on purpose, although lactic acid bacteria and yeasts live on it; it is eaten as a curry.
A short entry: the sources we found record only what is said here about Gnuchi itself.
| river fish (Schizothorax richardsonii and others) | |
| salt | |
| turmeric powder | |
| Starter | spontaneous |
What changes: The gutted fish are mixed with salt and turmeric
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
Gnuchi is a smoked fish of Sikkim and the Darjeeling hills. River fish are prepared with salt and turmeric powder and smoked and dried. It is a boundary entry, smoked and dried rather than fermented on purpose, although lactic acid bacteria and yeasts live on it; it is eaten as a curry. Lactiplantibacillus plantarum, Lactococcus lactis, Leuconostoc mesenteroides, Enterococcus faecium, E. faecalis and Pediococcus pentosaceus does most of the fermenting.
Gnuchi and suka ko maacha are both river fish with salt and turmeric powder, smoked and dried; sidra and sukuti are dried fish made without them. All four carry much the same lactic acid bacteria.
Every number is labelled with how it is known. How this atlas is made
