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Fish and seafood from India
Ngari is Manipur's unsalted fermented fish. Small sun-dried pool barbs (Puntius sophore) are packed tightly into an earthen pot, sealed, and left at room temperature for about five months to a year, with no salt at all. Salt-tolerant cocci and lactic acid bacteria take turns over the months.
| Sun-dried pool barb (Puntius sophore) | Dried to below 10 % moisture before packing[majumdar2015] |
| Vegetable oil, a small amount | [wp-ngari] |
| Starter | spontaneous |
Total time across the recorded steps: 5 months – 12 months
What changes: Small barbs dry in the sun, with no 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
Ngari is Manipur's unsalted fermented fish. Small sun-dried pool barbs (Puntius sophore) are packed tightly into an earthen pot, sealed, and left at room temperature for about five months to a year, with no salt at all. Salt-tolerant cocci and lactic acid bacteria take turns over the months. Made in 4 steps over 5 months – 12 months. The longest step, ferment at room temperature, takes 5–12 months (Narzary Y 2021). Salt is 0 % (Majumdar R.K 2015). Staphylococcus cohnii subsp. cohnii and Tetragenococcus halophilus subsp. flandriensis do most of the fermenting.
| Main step | 5–12 monthsReported[narzary2021][devi2015] | Ferment at room temperature |
|---|---|---|
| Salt | 0 %Reported[majumdar2015][narzary2021] | Ferment at room temperature |
| Acidity | pH 6.1–6.7Measured[majumdar2015][narzary2021] | Ferment at room temperature |
Ngari uses no salt; the fish is sun-dried first and then kept in a sealed, airless pot.
Ngari has no salt to hold back bacteria. A review lists Staphylococcus aureus among the bacteria reported in ngari, and one study's DNA profiling detected Clostridium irregulare throughout fermentation; its abstract does not call that species harmful. Acid does not protect it either. Ngari measured pH 6.1 or higher, well above the pH 4.6 below which WHO says Clostridium botulinum cannot grow, and the sealed pot keeps air out. The only other barrier the sources show is dryness (fish below 10 % moisture, finished ngari about 30–36 %), and no study we read tested ngari for C. botulinum. WHO names fermented fish among the foods that have carried the toxin, so this is not a home project.
Hazards the sources name: Staphylococcus aureus (reported in ngari).
Every number is labelled with how it is known. How this atlas is made
Majumdar et al. 2015 note that the north-eastern Indian states have so much rain that drying does not preserve food well, so fermentation and salting became the preferred preservation methods. They call ngari a compulsory condiment in the daily diet of the north-east, especially Manipur, made from sun-dried, salt-free barb that is usually imported from the Brahmaputra valley of Assam and from Bangladesh. Wikipedia says the name comes from the Meitei words nga (fish) and ri (the process of fermentation).
