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Fermentation Atlas

Fish and seafood from India

Shidalশিদল shidol

Sticky semi-fermented fish, protein 27-38%. Made in 5 steps over 6 months – 9 months. The longest step, ferment, takes 4–6 months (Mahanta P.J. and Muzaddadi A.U. 2013). Salt is 0 % (Mahanta P.J. and Muzaddadi A.U. 2013). Micrococcus and Bacillus do most of the fermenting.

Key numbers
Main step4–6 monthsReported[mahanta2013][s1]Ferment
Salt0 %Reported[mahanta2013]Ferment
AciditypH 4.4–6.2Measured[mahanta2013][s1]Ferment
DocumentedFish and seafood6 months – 9 monthsMore fish and seafoodMore from IndiaMore from Bangladesh

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
Puntius sophore and P. ticto, unsalted and partly sun-dried
Setipinna phasa (in some regions)
Starter: spontaneous

Total time across the recorded steps: 6 months – 9 months

Start
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What changes: The small fish are partly sun-dried

Step 1 of 5
Partly sun-dry fish
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Micrococcus
Bacillus
Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

Safety

high biogenic amines including histamine reported in a Tripura study.

Hazards the sources name: Staphylococcus aureus; E. coli.

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [s1] Narzary et al. 2021paper
  2. [s2] search snippets of shidal quality studies (ICAR Fishery Technology)other
  3. [mahanta2013] Mahanta P.J. and Muzaddadi A.U. 2013, shidal from salt-free semi-dried Puntius, Indian J. Fish. 60(2):135-143paper