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Fish and seafood from Malaysia
sour-salty fish fried before eating; pH 4.5-6.1. Made in 3 steps over 7 days – 30 days. The longest step, ferment, takes 7–30 days (Md Yusoff N.I. et al. 2025) and runs at 28 °C (Md Yusoff N.I. et al. 2025). Salt is 10–30 % (Md Yusoff N.I. et al. 2025). Lactobacillus does most of the fermenting.
| Main step | 7–30 daysReported[yusoff2025][s1] | Ferment |
|---|---|---|
| Temperature | 28 °CMeasured[yusoff2025] | Ferment |
| Salt | 10–30 %Reported[yusoff2025][s1] | Salt fish |
| freshwater fish (tilapia, sepat, lampam; silver barb, climbing perch and three-spot gourami in a lab study) |
| salt |
| roasted ground rice |
| tamarind (asam keping) |
| Starter: spontaneous |
Total time across the recorded steps: 7 days – 30 days
What changes: Salt draws water out of the fish overnight
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
Every number is labelled with how it is known. How this atlas is made
