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Suka ko maacha is a smoked, dried river fish of the Eastern Himalayas, made from Schizothorax rubbed with salt and turmeric and hung above the kitchen fire. It is not deliberately fermented, but lactic acid bacteria, yeasts and Bacillus live in the finished fish. It is cooked into curry.
A short entry: the sources we found record only what is said here about Suka ko maacha itself.
Short entryFish and seafood
Recipe
No fixed amounts recordedA household practice with no fixed amounts in the sources read.
River fish (Schizothorax richardsoni), guttedno fixed amount recorded
What changes:Gutted fish are rubbed with salt and turmeric
Step 1 of 3
Gut, wash and rub with salt and turmeric
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Lactococcus lactis
L. mesenteroides
Enterococcus faecium
Pediococcus pentosaceus
Output: salted, turmeric-rubbed fish.
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
At a glance
Suka ko maacha is a smoked, dried river fish of the Eastern Himalayas, made from Schizothorax rubbed with salt and turmeric and hung above the kitchen fire. It is not deliberately fermented, but lactic acid bacteria, yeasts and Bacillus live in the finished fish. It is cooked into curry. Lactic acid bacteria (Lactococcus lactis, Leuconostoc mesenteroides, Enterococcus faecium, E. faecalis, Pediococcus pentosaceus, Weissella confusa), isolated from sukako maacha, gnuchi, sidra and sukuti together does most of the fermenting.