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Fish and seafood from Myanmar
Pazun chin is the prawn member of Myanmar's sour "chin" ferments, in which salted fish or shrimp are fermented with boiled rice. A Yangon market product was made from speckled prawn. It is eaten fried with seasonings or mixed with oil and seasonings.
A short entry: the sources we found record only what is said here about Pazun chin itself.
| Speckled prawn (Metapenaeus monoceros) | [moe2015] |
| Salt | [moe2015] |
| Boiled rice | [moe2015] |
What changes: The prawns are salted
Myanmar fish and shrimp ferments with rice are made in two steps, salting first, then fermenting with the carbohydrate.
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
Pazun chin is the prawn member of Myanmar's sour "chin" ferments, in which salted fish or shrimp are fermented with boiled rice. A Yangon market product was made from speckled prawn. It is eaten fried with seasonings or mixed with oil and seasonings.
Pazun chin is made with prawns where ngachin uses freshwater fish; both are salted first and fermented with boiled rice.
FDA says the spores of Clostridium botulinum are very common and have been found in the gills and viscera of finfish, crabs and shellfish, and that raw fishery products should be assumed to carry them. It says any product preserved by salting, drying, pickling or fermentation should be eviscerated first, because without that step toxin can form even with strict temperature control. Its definition of evisceration is written for fish, and the sources for pazun chin do not say whether the prawns are gutted. FDA says a few micrograms of the toxin can cause illness in a healthy adult, and that without antitoxin and respiratory support death is likely.
Every number is labelled with how it is known. How this atlas is made
