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Fish and seafood from India
Karati, bordia and lashim are dried fish products of Assam. They are a boundary case, dried rather than fermented in a vessel, but market samples in Guwahati carried lactic acid bacteria, Bacillus and yeasts.
A short entry: the sources we found record only what is said here about Karati, bordia and lashim itself. Its own sources do not record how it is made, so the steps and scenes below are those of Shidal, the closest documented fish and seafood ferment, shown as a guide to the method, not as a record of Karati, bordia and lashim.
| Small river fish, one species per product | [bhutia2020] |
Total time across the steps of Shidal: 3.5 months – 13 months
What changes: The small fish are gutted, washed and dried in the sun
Oil for the pots is extracted from the entrails 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
Karati, bordia and lashim are dried fish products of Assam. They are a boundary case, dried rather than fermented in a vessel, but market samples in Guwahati carried lactic acid bacteria, Bacillus and yeasts.
Unlike ngari and shidal, small fish packed into sealed pots to ferment for months, these are simply dried, yet they carry lactic acid bacteria and Bacillus at high counts.
None of the selected bacterial isolates made biogenic amines in the lab test used; the study's abstract reports no measure of amines or histamine in the fish itself. No mould was found in any sample.
Every number is labelled with how it is known. How this atlas is made
