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Fermentation Atlas

Fish and seafood

Fish sauces, pastes, fermented whole fish and shellfish, from garum to surströmming.

265 entries listed here, page 1 of 4.

Compare them

FermentRegionMain stepTemperatureSaltpH
Bagoong alamangPhilippines28 days14–33 %
Bagoong isda (and monamon, terong, dilis)Philippines2–6 months40 °C22–25 %5.9
Balao-balaoPhilippines7–10 days28 °C20 %7.5 → 3.8
BottargaMediterranean5–7 days20 °C
Burong isdaPhilippines7–11 days26–29 °C2–10 %up to 4
CincalokMalaysiaup to 18 days4 %5.3
FessikhEgypt, Sudan, Gazaat least 3 months25 %6.1–8.1
Gejang (ganjang-gejang)Korea14 days
Guinamos / ginamosPhilippines45 days20–25 °C17–20 %
HákarlIceland42 days – 2.8 months-3–20 °C6 → 8.9
HentakIndia14 days6.6
Hongeo (fermented skate)Korea10–30 days4–20 °C
Katsuobushi (karebushi, honkarebushi)Japan6 months27 °C
KusayaJapan10–20 h2.7–11.1 %
LakerdaTürkiye10 days – 6 months3–5 °C5 %6.9
Myeolchi-jeotKoreaup to 2 years10 °C20–25 %6
Ngapi (general)Myanmar14 days – 5 years30 °C30–40 %6.6–8
Ojingeo-jeotKorea23–52 days-1–10 °C3–5 %up to 5
Pla raThailand6 months – 3 years16.7–25 %4.5–5.7
RakfiskNorway3–12 monthsup to 10 °C4–6 %6.4–7.2
SikhaeKorea7–28 days20 °C2–10 %6.3 → 4.5
SurströmmingSwedenup to 4 monthsup to 8 °C26 %6.7–7
Tai-plaaSouthern Thailandup to 12 months9.1–16.7 %5.6
BekasamIndonesia4–42 days5.7–20 %
FunazushiJapan6 months – 3 years15 %4
KapiThailand, Laos, Cambodia4–6 months15–30 %
NgachinMyanmar2–3 days1.5 %4.5–4.9
PadaekLaosat least 2 months18–20 %5.7–6.1
PekasamMalaysia7–30 days28 °C10–30 %
Pekasam (acid-assisted)Malaysia14–28 days10–16 %4.5–6.1
Pla chao (khao mak fish)Thailand10–20 days25 %
Plaa-somThailand5–7 days30 °C2–11.1 %6 → 4.5
PrahokCambodia6–8 months25–30 °C30 %6.2–6.5
Saeu-jeotKorea10 days – 2.6 months6.7
ShidalIndia4–6 months0 %4.4–6.2
Som fakThailand3–5 days5 %4.5
Terkeen (mindeshi)Sudan9–15 days17 %
AdjuevanCôte d'Ivoire
Agdae jeotKorea — 1987 survey regions: Nambu2–3 months
Akkamojji jeotKorea — 1987 survey regions: Nambu2–3 months
Alaskan aged fish heads ('stinkheads') and aged marine-mammal flipperWestern Alaska
Anchoas del Cantábrico (salt-ripened anchovies)Spainat least 6 months15–20 °C
Asari jeotKorea — 1987 survey regions: Nambu2–3 months
Badatge jeotKorea — 1987 survey regions: Nambu2–3 months
Baekha jeotKorea — 1987 survey regions: Gwanseo2–3 months
Baemjangeo chang jeotKorea — 1987 survey regions: Nambu2–3 months
BakasangIndonesia
Bakdae jeotKorea — 1987 survey regions: Nambu2–3 months
Bakhaji jeotKorea — 1987 survey regions: Jungbu2–3 months
Banji jeotKorea — 1987 survey regions: Gwanseo2–3 months
Barrel-salted herring (matured)Northern Europe
BelacanMalaysia, Singapore, Brunei13–25.3 %
Beoltteokge jeotKorea — 1987 survey regions: Nambu2–3 months
Bogeo al jeotKorea — 1987 survey regions: Nambu2–3 months
Bogeo sikhaeKorea — 1987 survey regions: Nambu
Bu saeu jeotKorea — 1987 survey regions: Gwanbuk2–3 months
Burong talangkaPhilippines
Cá thính Lập ThạchVietnam
Chamge jeotKorea — 1987 survey regions: Gwanseo2–3 months
Chamssal sikhaeKorea — 1987 survey regions: Gwanbuk
Changnan-jeotKorea
Cheongge jeotKorea — 1987 survey regions: Jungbu2–3 months
ChouguiyuChina6–8 days
Ciss'uq (pit-fermented herring or capelin)United States14 days
Daegu jeotKorea — 1987 survey regions: Gwanbuk2–3 months
Daegu sikhaeKorea — 1987 survey regions: Gwanbuk
Dagaa (Uganda)Uganda
Damin ngapiLower Myanmar
Deungpiri jeotKorea — 1987 survey regions: Nambu2–3 months
Dipori jeotKorea — 1987 survey regions: Nambu2–3 months
Djege and djadanMali
Dodari sikhaeKorea — 1987 survey regions: Nambu
Dolchi jeotKorea — 1987 survey regions: Jungbu2–3 months
Dolgajami sikhaeKorea — 1987 survey regions: Nambu
Dolge jeotKorea — 1987 survey regions: Gwanseo2–3 months
Dombae jeotKorea — 1987 survey regions: Nambu2–3 months
Dwemi jeotKorea — 1987 survey regions: Nambu2–3 months
Echizen shio-uniJapan
Eorigul-jeotKorea14 days
Etari no shiokaraJapan

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Short entries

What the sources record about each of these so far.

AdjuevanCôte d'Ivoire

Also called adjuevan, gyagawere, adjonfa (related).

semi-dry or hard salted fermented fish

  1. Scale, gut, split, wash, dry-salt
  2. Ferment in its own exudate in vats12 hours to 2 days, depending on temperature
  3. Dry2-5 days to 45-55% moisture (semi-dried) or 2-7 days to 35-40% moisture, 7-19% salt (hard-dried)
  • FAO FTP 329 (gyagawere/adjonfa)
  • Li et al. 2024 (names adjuevan)
Agdae jeotKorea — 1987 survey regions: Nambu

Also called 아그대젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Akkamojji jeotKorea — 1987 survey regions: Nambu

Also called 아까모찌젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Alaskan aged fish heads ('stinkheads') and aged marine-mammal flipperWestern Alaska

Also called stinkheads, stinky heads, fermented fish heads, aged beluga flipper, fermented seal flipper, taaqassaaq (fermented walrus hide and flipper).

aged fish heads or flipper

  1. Age heads or flipper

Safety: High risk of type E botulism: Alaska recorded 24 botulism deaths and more than 350 illnesses from 1950 to 2017. Plastic buckets and glass jars shut out air and raise the risk compared with grass-lined pits. In a survey of 140 adults in nine Bristol Bay villages, a third of the people who made these foods used plastic containers.

  • Anchorage Daily News 2014-08-19 and 2019-02-06
  • Int. J. Circumpolar Health 2002 (Bristol Bay survey; informahealthcare doi 10.3402/ijch.v61i1.17405)
  • makefoodsafe.com, Whale botulism (secondary)
Anchoas del Cantábrico (salt-ripened anchovies)Spain

Also called anchoas en salazón, anchoas de Santoña, salted anchovy fillets.

ripened anchovy fillets

  1. Head, gut and brine anchovies
  2. Layer with salt in barrels or tins, pressedat least 6 months · 15–20 °C
  3. Clean and fillet into olive oil

Safety: histamine risk from warm storage.

  • FAO FTP 329, literature review
Asari jeotKorea — 1987 survey regions: Nambu

Also called 아사리젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Badatge jeotKorea — 1987 survey regions: Nambu

Also called 바닷게젓, 바닷게장.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Baekha jeotKorea — 1987 survey regions: Gwanseo

Also called 백하젓, 백화젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Baemjangeo chang jeotKorea — 1987 survey regions: Nambu

Also called 뱀장어창젓, 민장어창젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
BakasangIndonesia

Also called bakasang.

salted fermented fish-gut sauce-paste

  • Narzary et al. 2021 reference list
Bakdae jeotKorea — 1987 survey regions: Nambu

Also called 박대젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Bakhaji jeotKorea — 1987 survey regions: Jungbu

Also called 박하지젓, 백화지젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Banji jeotKorea — 1987 survey regions: Gwanseo

Also called 반지젓, 반디젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Barrel-salted herring (matured)Northern Europe

Also called sild, saltsill, matjes, maatjesharing, cured herring, matjes.

ripened herring

  1. Gib (remove gills and gut, leave pancreas)
  2. Salt in barrels
  3. Ripendays (matjes) to months (salt herring)
  • FAO FTP 329, literature review (Knøchel and Huss 1984)
  • Skåra et al. 2015
BelacanMalaysia, Singapore, Brunei

Also called belacan, blachan, blacan, blachang.

hard brick-like paste, pH 7.2-7.8, protein 29-40%

  1. Salt shrimp13–25.3 % salt
  2. Sun-dry until semi-dry
  3. Grind, compact and fermentabout a week per round, and the drying, grinding and fermenting are repeated; 1-2 weeks in one survey table
  4. Sun-dry until hard
  5. Fry or roast and hard-press into blocks
Beoltteokge jeotKorea — 1987 survey regions: Nambu

Also called 벌떡게젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Bogeo al jeotKorea — 1987 survey regions: Nambu

Also called 복어알젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months

Safety: SAFETY: puffer ovaries can hold lethal tetrodotoxin. The survey records it as a product of special localities only; compare the Japanese fugu-no-ko nukazuke, where years of salting and rice-bran fermentation are reported to lower the toxin. Not for home practice.

Bogeo sikhaeKorea — 1987 survey regions: Nambu

Also called 복어식해.

sikhae (salted seafood lactic-fermented with grain)

  1. Lightly salt and drain the seafood
  2. Mix with cooked grain, chilli and radish; pack and age

Safety: SAFETY: puffer fish can carry tetrodotoxin; only flesh from properly cleaned fish is safe.

Bu saeu jeotKorea — 1987 survey regions: Gwanbuk

Also called 부새우젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Burong talangkaPhilippines

Also called burong talangka, fermented shore crab.

crab paste used as side dish or viand

  1. Salt crabs (or their fat and roe) and ferment (no stage data)
  • Banaay et al. 2013, Table 1 (as agos-os)
Cá thính Lập ThạchVietnam

Also called cá thính, cá thính Lập Thạch, roasted-rice-powder fish.

sour-fragrant fish grilled over charcoal or fried

  1. Cut into pieces (scales on), score; salt in a closed jar4-7 days (VietnamNet) or about 10 days (VnExpress)
  2. Press out brine; sun-dry until firm
  3. Coat inside and out with thính; layer in a stoneware jar; cover with bambooabout 2 weeks (flesh turns pink); some keep 3-6 months or a year
  • VnExpress, Chua ngọt thơm ngậy cá thính Lập Thạch; VietnamNet; MOIT (via search summary)
Chamge jeotKorea — 1987 survey regions: Gwanseo

Also called 참게젓, 참게장, 물게젓, 창게젓, 민물게젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months

Safety: The only crab jeot made in all four regions. SAFETY: raw freshwater crab can carry the lung fluke Paragonimus.

Chamssal sikhaeKorea — 1987 survey regions: Gwanbuk

Also called 참쌀식해.

sikhae (salted seafood lactic-fermented with grain)

  1. Lightly salt and drain the seafood
  2. Mix with cooked grain, chilli and radish; pack and age
Changnan-jeotKorea

Also called 창난젓.

chewy spicy pollock-gut jeotgal

  • Wikipedia, Jeotgal
Cheongge jeotKorea — 1987 survey regions: Jungbu

Also called 청게젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
ChouguiyuChina

Also called 臭鳜鱼, stinky mandarin fish, tong yu.

fish braised before eating

  1. Salt fish lightly and stack in wooden barrel
  2. Ferment6–8 days
  • Li et al. 2024, Foods 13:2565 (names chouguiyu)
Ciss'uq (pit-fermented herring or capelin)United States

Also called ciss'uq (Yup'ik), ciss'ur (Nunivak Cup'ig), cissuq, cissur, ciss'ur.

aged small fish, eaten as is

  1. Bury the fish in the ground14 days

Safety: Alaska Native pit-aged fish carry a known risk of botulism type E. The round-1 entry tepa-stinkheads records that fish aged in plastic buckets or bags are more dangerous than fish aged in grass-lined pits.

  • English Wikipedia, Yup'ik cuisine, section 'Food preservation and preparations' (fetched 2026-10-16)
  • FermDB row 'Ciss'uq,Ciss'ur' (USA), citing the same Wikipedia article
Daegu jeotKorea — 1987 survey regions: Gwanbuk

Also called 대구젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Daegu sikhaeKorea — 1987 survey regions: Gwanbuk

Also called 대구식해.

sikhae (salted seafood lactic-fermented with grain)

  1. Lightly salt and drain the seafood
  2. Mix with cooked grain, chilli and radish; pack and age
Dagaa (Uganda)Uganda

Also called dagaa, mukene, silver cyprinid.

grey, hard, brittle dried fish; sand contamination common; keeps 1-3 months

  1. Short fermentation before or during drying3-6 h (FAO table 3)
  2. Dry on ground or mats; Haplochromis on sticks through the eyes2-5 days
  • FAO FTP 329, section 3
Damin ngapiLower Myanmar

fish paste from mixed small paddy fish

  1. Semi-dry the small fishuntil half-dry (Ishige and Ruddle 1987)
  2. Salt and pound in a mortar
  3. Store and ripen; large makers heap paste in a shed with perforated bamboo tubes pushed in
Deungpiri jeotKorea — 1987 survey regions: Nambu

Also called 등피리젓, 딘팽이젓, 자구리젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Dipori jeotKorea — 1987 survey regions: Nambu

Also called 디포리젓, 디뽀리젓, 색색이젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Djege and djadanMali

Also called djege, djegue, djadan, jalan.

unsalted fermented dried fish; keeps 6+ months; stored under malathion-treated mats

  1. Descale, split and head large fish
  2. Soak in water in an earthenware pot or oil drum12 h
  3. Dry on grass or mats3-7 days

Safety: Some makers dip the fish in insecticides (Gardona, K-Othrine) against blowflies; this is a health hazard, not part of the ferment.

  • FAO FTP 329, section 3
Dodari sikhaeKorea — 1987 survey regions: Nambu

Also called 도다리식해.

sikhae (salted seafood lactic-fermented with grain)

  1. Lightly salt and drain the seafood
  2. Mix with cooked grain, chilli and radish; pack and age
Dolchi jeotKorea — 1987 survey regions: Jungbu

Also called 돌치젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Dolgajami sikhaeKorea — 1987 survey regions: Nambu

Also called 돌가자미식해.

sikhae (salted seafood lactic-fermented with grain)

  1. Lightly salt and drain the seafood
  2. Mix with cooked grain, chilli and radish; pack and age
Dolge jeotKorea — 1987 survey regions: Gwanseo

Also called 돌게젓, 돌장게젓, 돌쟁이젓, 돌께이젓, 바쟁이젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Dombae jeotKorea — 1987 survey regions: Nambu

Also called 돔배젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Dwemi jeotKorea — 1987 survey regions: Nambu

Also called 뒈미젓.

salted fermented seafood (jeot)

  1. Salt, pack in a jar and age2–3 months
Echizen shio-uniJapan

Also called 越前塩うに, salted sea urchin.

one of Japan's three great delicacies (with konowata and karasumi)

  1. Harvestabout 1 month from 21 July
  2. Crack, pick gonads with tweezers, rinse in seawater
  3. Salt on mats or boards and dry until sticky
  4. Knead to paste
  5. Ageshort to 1-3 years
Eorigul-jeotKorea

Also called 어리굴젓, 굴젓 guljeot, spicy salted oyster.

soft spicy oysters

  1. Lightly salt oysters
  2. Mix with chilli and ferment briefly14 days
  • Wikipedia, Jeotgal (guljeot)
Etari no shiokaraJapan

Also called エタリの塩辛, エタリ (Japanese anchovy, local dialect).

winter preserved anchovy shiokara; fat about 7%

  1. Mix anchovy and salt quickly and evenly
  2. Pack in a barrel; cover with rice strawabout 1 month to mature

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made