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Fish and seafood from Sudan
fish paste used as a sauce base. Made in 3 steps over 13 days – 19 days. The longest step, pickle and ferment, takes 9–15 days (FAO FTP 329). Salt is 17 % (FAO FTP 329).
| Main step | 9–15 daysReported[s1] | Pickle and ferment |
|---|---|---|
| Salt | 17 %Reported[s1] | Layer with salt in earthenware pot or barrel |
| tilapia |
| Nile perch |
| Alestes; salt; optional pepper and spices |
| Starter: spontaneous |
Total time across the recorded steps: 13 days – 19 days
What changes: Fish layered with salt, one part to five, give up water
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
