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Fish and seafood from Coastal West Africa, with Benin as the place the studies come from
Lanhouin is a traditional fermented salted fish made by spontaneous, uncontrolled fermentation of whole salted cassava fish (Pseudotolithus). In a study of three fermentations the fish fermented for 3 to 8 days at 28-30 °C, led by Bacillus and Staphylococcus. Ripening makes the flesh softer and more aromatic.
| Whole cassava fish (Pseudotolithus sp.) | Kindossi et al. name Pseudotolithus senegalensis[kindossi2016] |
| Salt, used on the whole fish | [kindossi2016] |
| Starter | spontaneous |
Total time across the recorded steps: 3.3 days – 8.4 days
What changes: Enzymes and microbes soften the fish and build its aroma
Ripening is a step of the process. Enzymes and microbes break proteins down into peptides and amino acids, which raises the aroma and softness of the flesh.
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
Lanhouin is a traditional fermented salted fish made by spontaneous, uncontrolled fermentation of whole salted cassava fish (Pseudotolithus). In a study of three fermentations the fish fermented for 3 to 8 days at 28-30 °C, led by Bacillus and Staphylococcus. Ripening makes the flesh softer and more aromatic. Made in 3 steps over 3.3 days – 8.4 days. The longest step, ferment at room temperature, takes 3–8 days (Anihouvi V.B 2007) and runs at 28–30 °C (Anihouvi V.B 2007). Salt is 10 % (Anihouvi V.B 2012). Bacillus and Staphylococcus do most of the fermenting.
| Main step | 3–8 daysReported[anihouvi2007] | Ferment at room temperature |
|---|---|---|
| Temperature | 28–30 °CReported[anihouvi2007] | Ferment at room temperature |
| Salt | 10 %Reported[anihouvi2012] | Salt the fish |
| Acidity | pH 6.5–6.8Measured[anihouvi2012] | Ripen the whole fish |
Lanhouin ferments whole salted cassava fish spontaneously, for days at room temperature, and Bacillus and Staphylococcus lead the ferment.
Histamine in the final product has been reported above the European limit, according to earlier work cited by Kindossi et al. (2016), and cooking or freezing cannot remove histamine once it has formed (FDA). In the makers' trials the fish sat unsalted for 8 to 10 hours, then fermented for days at 28–30 °C, so treat these steps as a record of the practice, not a tested home method. A lab trial found that marinating cassava fish fillets in salt and citric acid before processing lowered the pH.
Hazards the sources name: Histamine, above the level accepted under European rules in the final product, according to earlier work by Anihouvi and colleagues cited by Kindossi et al.; in a fermentation study it did not rise steadily with fermentation time; Enterobacteriaceae (10^2 cfu/g at the start, under 10 cfu/g after 2 days).
Every number is labelled with how it is known. How this atlas is made
