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Sauces and condiments from Myanmar
thin, salty fish or shrimp sauce, often a by-product of ngapi. Made in 4 steps over 2.2 months – 6.2 months. The longest step, age the juice in tanks, takes 2–6 months (Ishige N 1987). Salt is 30–40 % (Ishige N 1987). Tetragenococcus muriaticus, 10^2–10^5 cfu/ml in bottled shrimp sauces and Halanaerobium do most of the fermenting.
| Main step | 2–6 monthsReported[ishige1987] | Age the juice in tanks |
|---|---|---|
| Salt | 30–40 %Reported[ishige1987] | Salt the fish at the landing port |
| Acidity | pH 6.9–7.1Measured[mizutani1988] | Blend and bottle |
| small fish |
| anchovy |
| krill |
| shrimp |
| salt |
| Starter: spontaneous |
Total time across the recorded steps: 2.2 months – 6.2 months
What changes: Small sea fish are mixed with salt and packed into jute sacks
Fish of about 12 cm, caught December to July, are trucked in jute sacks; more salt is added if they look soft. Output: salted fish in jute sacks.
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
bottled Myanmar shrimp sauces held 10^2-10^5 cfu/ml lactic bacteria (Tetragenococcus muriaticus).
Every number is labelled with how it is known. How this atlas is made
Ishige and Ruddle describe the sack-press method as unique to Burma; their example factory near Rangoon was founded in 1974. Bottled factory sauce dates from 1956 and greatly increased fish-sauce use in Burmese cooking [ishige1987].
