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Fish and seafood from Indonesia
Inasua is reef fish split, rubbed with 20–30 % salt, pressed under stones and fermented in a closed jar for about 12 weeks, either in salt alone or soaked in coconut sap. It was made as a food store for the lean season when fishers could not go to sea. In the study, Lactobacillus plantarum was the dominant lactic acid bacterium in both types.
| Gurara fish (Lutjanus vitta), split lengthwise with gills and viscera removed5 kg | [mahulette2018b] |
| Salt20–30 % of the fish weight | [mahulette2018b] |
| Coconut sap | Enough to cover the fish, for inasua with sap only[mahulette2018b] |
| Starter | spontaneous |
Total time across the recorded steps: 2.8 months
What changes: Split fish are cleaned and rubbed with salt
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
Inasua is reef fish split, rubbed with 20–30 % salt, pressed under stones and fermented in a closed jar for about 12 weeks, either in salt alone or soaked in coconut sap. It was made as a food store for the lean season when fishers could not go to sea. In the study, Lactobacillus plantarum was the dominant lactic acid bacterium in both types. Made in 4 steps over 2.8 months. The longest step, ferment in a closed jar, takes 2.8 months (Mahulette F 2018) and runs at 26–29.8 °C (Mahulette F 2018). Salt is 20–30 % (Mahulette F 2018). Lactiplantibacillus plantarum (as Lactobacillus plantarum), dominant in both types and still dominant at the end in inasua with sap and Leuconostoc mesenteroides, dominant at the end in inasua without sap do most of the fermenting.
| Main step | 2.8 monthsReported[mahulette2018b][mahulette2018a] | Ferment in a closed jar |
|---|---|---|
| Temperature | 26–29.8 °CMeasured[mahulette2018b] | Ferment in a closed jar |
| Salt | 20–30 %Reported[mahulette2018b] | Split, clean and rub with salt |
| Acidity | pH 6.7 → 4.91Measured[mahulette2018b] | Ferment in a closed jar |
Inasua is pressed under stones and fermented for about 12 weeks, often soaked in coconut sap. The sap makes it softer, less salty and more acid than the salt-only kind.
Histamine was 1.63 mg/kg (dry basis) in inasua with sap at the end and not detected without sap (Mahulette et al. 2018). Salt-only inasua reached a water activity of 0.74.
Every number is labelled with how it is known. How this atlas is made
Inasua is local knowledge of the Teon, Nila and Serua communities. It was first made from porkfish (Ruvettus tydemani); that fish is now rare, so reef fish are used. It served as a food reserve in lean times and as stock on voyages when the communities sold cloves to other islands. Teonese makers use salt alone or salt with coconut sap, Nilanese makers salt alone, and Seruans salt alone, with some adding coconut vinegar.
