Fish and seafood

Also called ewurefua, fermented triggerfish.

salted fermented dried triggerfish

1. Slit belly to lower jaw, wash
2. Brine-ferment in tanks with old brine, covered with jute or polythene, weighted12-24 h
3. Dry on ground, grass, nets or racks2-3 days

• FAO FTP 329, section 3

Also called fafaru, Tahitian fermented fish.

soft fish with a strong smell, eaten with taro or breadfruit

1. Make miti fafaru starterseveral days (typical)
2. Marinate fish in the starterat least 10 min

• Atlas Obscura, Fafaru
• Tahiti Tourisme, Fafaru: a challenge not to be missed

Also called 魚醬.

fish paste sauce

1. Scale, dry and slice fish thinly, deboned
2. Mix and seal in the sun

Safety: Made in the 12th month it has no worms over summer; other months breed worms.

• QMYS ch. 70

Also called ふぐの子糠漬け, rice-bran pickled pufferfish ovary.

salty bran-cured ovary, sliced thin with sake

1. Salt ovaries6–12 months · 30 % salt
2. Pack in rice bran with koji, chilli and ishiru, weighted2–2.5 years

Safety: Made only by licensed fugu handlers, and every batch is tested for tetrodotoxin before sale. It is exempt from the 1983 rule that fugu viscera must be discarded (MAFF).

• MAFF Japan, suisan hakkō page
• MAFF, ふぐの子糠漬け (Ishikawa), うちの郷土料理

Also called 갈치(밥)식해.

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)

Also called 갈치내장젓, 갈치순태젓, 갈치구순대기젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 갈치새끼젓, 풀치젓, 풀갈치젓, 실치젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 갈치속젓, 갈치창젓, 갈치창시젓, 창젓, hairtail viscera jeot.

grey-brown pungent paste for ssam and kimchi

1. Salt the viscera and ripen at low temperature

• Lady Kyunghyang, 지역별 젓갈 이야기
• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54 (145-kind survey, Tables 1-2)

Also called 갈게젓, 갈기젓, 밤동게젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called がん漬, がに漬, がね漬, 真がに漬, 蟹漬, ganizuke.

dark green-brown crab shiokara for rice or sake

1. Crush whole crabs with shell (coarse with legs intact, or fine to a few mm)
2. Mix with seasonings and chilli; leave to ferment

• Japanese Wikipedia, がん漬 (accessed 2026-10-16)

Also called 게웃젓, 게우젓, abalone viscera jeot.

green-brown abalone-gut jeot

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

• Lady Kyunghyang
• Wikipedia, Jeotgal
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called gnuchi.

smoked fish, made for home use only

1. Catch early morning into a waist basket; gut; mix with salt and turmeric
2. Hang one after another on a bamboo strip above the earthen oven7-10 days
3. Store2-3 months at room temperature

• Thapa et al. 2006 (as suka-ko-maacha)

Also called 고등어알젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 고등어젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 고등어새끼젓, 메가리식해, 메가리젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 고동식해.

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)

Also called 고기식해.

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)

Also called 고노리젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called ごさい漬け, しおからこうこ, gosaizuke, shiokara koko.

salty-sour pickle of saury and daikon for the New Year table

1. Head, gut and cut the fish; salt in a barrel14–30 days
2. Rinse, then layer with daikon, chilli and yuzu14 days

Safety: Use lean fish: fatty fish oxidises and spoils the taste.

• Japanese Wikipedia, ごさい漬け, https://ja.wikipedia.org/wiki/ごさい漬け (fetched 2026-10-16)

Also called gravlax, gravad lax, gravlaks, graflax, buried salmon, surlax (sour salmon).

In medieval Scandinavia, salmon was lightly salted and buried, and the buried fish turned into a sour, strong-smelling ferment. The name means "buried salmon", and a second name, surlax, means "sour salmon". Today's gravlax is a quick salt-sugar-dill cure in the fridge with no fermentation.

1. Gut and lightly salt the salmon
2. Bury the fish
3. Leave it to sour

Safety: Lightly salted fish kept without air is where Clostridium botulinum type E thrives; the FDA gives its limits as 3.3 °C, pH 5 and 5 % water-phase salt, so a buried, lightly salted fish is above all three. Modern gravad fish is eaten raw and can carry Listeria. Sweden's food agency found it in 11 of 290 retail samples of cold-smoked or gravad fish in 2016, three of them above the EU limit of 100 per gram; packs were usually labelled for storage at 4 °C.

• Davidson A., The Oxford Companion to Food, entry Gravlaks (via ckbk)
• Livsmedelsverket 2017, Listeria i kallrökt och gravad fisk samt charkvaror, Livsmedelsverkets rapportserie nr 31/2017
• US FDA 2011, Fish and Fishery Products Hazards and Controls Guidance, 4th ed., Appendix 4, Bacterial pathogen growth and inactivation, Table A-1
• Wikipedia, Gravlax (outline; burial above the high-tide line)

Also called guedj, gejj, Senegalese fermented dried fish.

firm fermented dried fish used in thieboudienne and other stews

1. Scale, gut, wash, salt
2. Ferment2-3 days (route A) or overnight before salting (route B)
3. Dry on raised platforms3-5 days

• FAO FTP 329

Also called 굴비, 영광굴비, 보리굴비, dried yellow croaker.

dried salted croaker

1. Salt (traditional dry salting called seopgan)
2. Dry in sea wind

• Gwak and Eun 2010 (cited in Bhutia 2020 thesis Table B)
• Korean Wikipedia, 참조기

Also called 광천 토굴새우젓.

saeujeot graded by catch month; candidate National Important Fishery Heritage (2024)

1. Salt shrimp25 % salt
2. Age in a hand-dug tunnel (togul)about 3-4 months

• Seoul Shinmun, 토굴서 자연 숙성·발효 광천토굴새우젓업, 2024-08-05, https://m.go.seoul.co.kr/news/2024/08/05/20240805500048
• Seoul Shinmun, 충남 광천 새우젓, 2005, https://m.seoul.co.kr/news/2005/05/05/20050505068001
• Lady Kyunghyang, 지역별 젓갈 이야기, https://lady.khan.co.kr/cooking/article/201602021159111
• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54 (145-kind survey, Tables 1-2)

Also called gyagawere, adjonfa.

semi-dried type is pungent and soft (keeps 2 months); hard-dried is mild (keeps 6+ months)

1. Scale, gut, split, wash
2. Dry-salt and leave in own exudate in vats12 h to 2 days (semi-dried type)
3. Sun-dry2-5 days to 45-55% moisture (semi-dried); 2-7 days to 35-40% moisture and 7-19% salt (hard-dried)

• FAO FTP 329, section 3

Also called 鹹蝦, 蝦醬 ha jeung, Cantonese shrimp paste, har cheong.

fine, lighter-coloured, very pungent paste; also fermented shrimp sauce for har cheong gai (shrimp-paste chicken)

• Wikipedia, Shrimp paste

Also called 한치식해.

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)

Also called ハタハタ寿司.

whole or cut sandfish in koji rice, New Year dish

1. Salt the fishabout 1 week (study modelled on hatahata-zushi)
2. Desalt, then soak in vinegar overnight
3. Pack with koji rice, vegetables, kombu; weight
4. Lactic fermentationabout 3-4 weeks (2-4 weeks in the model study)

• Search-result summaries of Japanese sources (J-STAGE koji-zuke study, Akita method description), via WebSearch 2026-10-16; MAFF izushi page notes the link to Akita hatahata-zushi

Also called へしこ, saba no heshiko.

salty, bran-crusted fish, eaten lightly grilled or raw in thin slices

1. Salt mackerel7–14 days
2. Pack in rice bran with chilli, weighted3–12 months
3. Optionally re-pack in rice with koji to make heshiko narezushi

• MAFF Japan, suisan hakkō page (lists heshiko and herring narezushi, Fukui)
• MAFF, Heshiko (Traditional Foods in Japan)

Also called 흘떼기식해.

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)

Also called မျှင်ငါးပိ, mhyin ngapi, myin ngapi.

shrimp paste (Myanmar Foodstuffs Trading Corporation claimed national use of 1.73 viss per person per year, about 7.8 g a day; Ishige and Ruddle doubt the figure)

1. Land, wash, sort out fish and shells
2. Spread on mats and sun-dry6-8 h
3. Mix with salt, pound by mortar or machine, re-dry; repeat 3 timesdrying time of 2nd and 3rd rounds not recorded
4. Pack into jars
5. Alternative: state factory ripening

• Ishige and Ruddle 1987, pp. 279-281

Also called 호디기젓, 호드기젓, 호데기젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 회때식해, 놀강갱이식해, 쇠때식해, 해때식해, 해때기(밥)식해.

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)

Also called หอยแครงดอง, fermented blood cockle.

dark-brown salty cockles eaten raw with ginger, shallot, chilli; keeps 3-6 months

1. Wash, drain, air-dryabout 30 min
2. Cover with fish sauce in an earthen jar, close, shade4-5 days

• JIRCAS, Hoi-kraeng-dorng, https://www.jircas.go.jp/en/database/thaifermented/hoi-kraeng-dorng

Also called หอยแมลงภู่ดอง, salty fermented green mussel.

whole salty mussel eaten raw with ginger and chilli; keeps 3-6 months

1. Shell, wash in 10% brine then water, drain
2. Salt 7:1 (order not stated) and ferment4-5 days
3. Pack in glass jar, seal

• JIRCAS, Hoi-ma-laeng-poo-dorng, https://www.jircas.go.jp/en/database/thaifermented/hoi-ma-laeng-poo-dorng

Also called หอยเสียบดอง, fermented wedge clam in fish sauce.

whole shells, pale brown meat eaten raw; keeps 3 months

1. Wash out sand, drain dry, pack in a dry jar
2. Cover with fish sauce, close, shade2-3 days

• JIRCAS, Hoi-siap-dorng, https://www.jircas.go.jp/en/database/thaifermented/hoi-siap-dorng

Also called หอยส้ม, sour fermented shellfish.

white, salty-sour clam meat; keeps 2-3 months

1. Shuck and wash meat, salt 3:1
2. Add rice-washing water and a little sugar
3. Ferment3 days

• JIRCAS, Hoi-som, https://www.jircas.go.jp/en/database/thaifermented/hoi-som

Also called 호수가재미젓, 호수가리젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 황석어젓, 황새기젓, salted small yellow croaker.

used in kimjang; also eaten chopped with chilli, vinegar and sesame, or steamed

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

• Lady Kyunghyang, 지역별 젓갈 이야기
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 화란게젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 화란젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called いかの塩辛, 塩辛, squid shiokara.

squid pieces in brown viscera paste; rice and sake snack

1. Cut squid; salt the liver10 % salt
2. Mix strips with liver paste
3. Ferment in a closed containerup to 1 month (Wikipedia); modern low-salt types a few days, refrigerated

Safety: Low-salt shiokara can let Vibrio parahaemolyticus grow and has caused food poisoning in Japan. Anisakis larvae are a hazard in raw squid.

• Wikipedia, Shiokara, https://en.wikipedia.org/wiki/Shiokara
• MAFF Japan, suisan hakkō page, https://www.maff.go.jp/e/policies/market/dento_syoku/bunrui/suisan-hakkou.html

Also called ina sua, inmana (Teon), inaskua (Serua), salt fish of the TNS islands.

salted fermented fish stored for the lean season; 16 amino acids (9 essential)

1. Split fish; rub with salt
2. Pressa few hours
3. Ferment at room temperatureabout 12 weeks

• Mahulette F. et al., Microbiological and physicochemical characteristics of inasua traditional fish fermented from Maluku Islands, Biosaintifika 10(1), 2018, https://journal.unnes.ac.id/nju/biosaintifika/article/view/13537 (via search summary)
• Persulessy et al., J. Ethnic Foods review (via search summary)

Also called 飯寿司, いずし, iizushi, nishin-zushi (herring izushi).

sweet-sour fish and vegetable narezushi for New Year; not heat-treated

1. Desalt the salted fish in water
2. Vinegar marinade1 h
3. Mix fish, rice, vegetables, koji; pack a barrel
4. Weighted low-temperature fermentation18–20 days

• MAFF, 飯寿司 (Hokkaido), https://www.maff.go.jp/j/keikaku/syokubunka/traditional-foods/menu/izusi.html

Also called ජාඩි jaadi, Colombo cure, Sri Lankan fermented fish.

acid-salt cured fish; trials replaced tamarind with 5% acetic acid for better quality

1. Gut and mix with salt
2. Pack in concrete tank or clay pot with dried tamarind or gorakamonths (typical)

• Narzary et al. 2021, PMC8579182

Also called jambal roti.

salted fermented dried catfish

1. Salt, ferment and sun-dry catfish

• Narzary et al. 2021 reference list (Bekasam, peda and jambal roti paper)

Also called 장대알젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 장대젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 잡젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 자리젓.

whole small fish jeot, Jeju speciality

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

• Wikipedia, Jeotgal
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 전어젓, 벤지미젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 전어식해.

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)

Also called 전어밤젓, 엽삭젓, gizzard shad stomach jeot.

crunchy, bitter-savoury viscera jeot; a gizzard shad yields a small "chestnut" (bam) stomach

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

• Lady Kyunghyang
• Wikipedia, Jeotgal
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 전갱이새끼젓, 아지새끼젓, 메가리젓, 노랑갱이식해.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 전갱이새끼식해, 노랑갱이 빨간밥식해.

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)

Also called 정어리젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called จิ๊งจั้ง, plaa-jing-jang, jing-jang-dorng.

grey, semi-solid, salty-sour anchovy; keeps 1 year

1. Wash and drain whole fish, mix with salt and sugar
2. Ferment in a closed container15 days

• JIRCAS, Jing-jang, https://www.jircas.go.jp/en/database/thaifermented/jing-jang

Also called 짠갈치식해.

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)

Also called 쩔게미젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 조기새끼젓, 조구새끼젓, 참조기새끼젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 조기젓, jogi-jeot, jogijeot, salted yellow croaker jeotgal.

whole salted croaker and its liquor, mainly a kimchi seasoning; also chopped as a side dish

1. Choose and clean large croaker
2. Salt and pack in a jarmade from early May to mid-June; eaten from October [ko.wikipedia 조기젓]

Safety: High salt is the only barrier; keep sealed and cool once opened (typical).

• Korean Wikipedia, 조기젓, https://ko.wikipedia.org/wiki/조기젓 (fetched 2026-10-16)
• Round-1 jeotgal family block in fish_meat_egg_insect.md (salt range)

Also called 중하젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called 쥐치식해, 까치식해.

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)

Also called กะปิปลา, koei-plaa, plaa-lae, Thai fish paste.

dark grey fishy paste; keeps 1-2 years; sometimes blended into cheap ka-pi

1. Mix fish with salt 4-10:1, hold in a bamboo basket overnight
2. Sun-dry on bamboo mats2-3 days
3. Pound to paste, pack tight
4. Ferment3-4 months

• JIRCAS, Ka-pi-plaa, https://www.jircas.go.jp/en/database/thaifermented/ka-pi-plaa

Also called かぶら寿司.

sweet-sour turnip "sandwich" of fish in koji; winter and New Year

1. Peel turnips, cut 2 cm rounds, slit, salt overnight1 night
2. Insert thin slices of salted fish into the slit
3. Layer with koji, carrot, yuzu, ginger in a barrel
4. Weighted fermentationabout 2 weeks

• MAFF, Kabura-zushi, https://www.maff.go.jp/e/policies/market/dento_syoku/menu/kabura_zusi.html

Also called kæst skata, fermented skate (Iceland).

boiled skate eaten on Þorláksmessa (23 December) with potatoes and hnoðmör (tallow)

1. Cut wings and pile in a container (kæsing)about 3 weeks in a tub, depending on temperature
2. Optionally salt or hang

• Popular accounts of kæsing skate (blog; seen only in a search summary)

Also called kako.

salted fermented dried elasmobranch; keeps 4-6 months with re-drying (same process as koobi, which uses tilapia)

1. Dress, wash, rub salt into gills, belly and surface
2. Stack in alternating layers with salt in covered tanks2-3 days
3. Sun-dry, sprinkling more salt2-4 days

• FAO FTP 329, section 3

Also called karati, bordia, lashim.

dried salted fish eaten as a side dish

1. Salt small fish
2. Sun-dry (or smoke)

• Thapa N., Pal J., Tamang J.P. 2007 (Indian J. Fisheries; cited in Bhutia 2020 thesis, not seen)
• Thapa 2016 (abstract)
• Bhutia 2020 thesis Table B

Also called kejeick, Kajeik.

dried fermented fish, ground into stews

1. Gut, split or scale; small fish left whole
2. (South) sprinkle with salt or dip in strong brine and ferment2–3 days
3. Dry on sticks, stones, grass or matsup to 7 days

• FAO FTP 329
• Sami A. et al. 2022, Sudanese fermented foods sequenced, The Boolean 6:89-93

Also called เค็มบักนัด, khem-mak-nat, khem-sap-pa-rot, fermented fish with pineapple.

pink fish in clear liquid; keeps about 6 months

1. Slice meat thin, discard fat; salt 5:1 overnight
2. Add chopped pineapple 1:1 by weight
3. Pack tight in a jar, expel air, store darkabout 3 months

• JIRCAS, Khem-mak-nat, https://www.jircas.go.jp/en/database/thaifermented/khem-mak-nat

Also called кислая рыба, pit-fermented salmon.

soft, sour fish eaten by people and fed to sled dogs

1. Pack fish into pits lined with grass or bark
2. Cover with earth and leaveweeks to months (typical)

Safety: botulism (type E) outbreaks reported in the Russian Far East (typical).

Also called เคยน้ำ, koei-khem, koei-uek.

whole shrimp in pink liquid, slightly sour; keeps 2-4 months

1. Mix shrimp with salt 10:1 (optional rice flour)
2. Ferment3-7 days

• JIRCAS, Koei-nam, https://www.jircas.go.jp/en/database/thaifermented/koei-nam
• JIRCAS, Koei-cha-loo, https://www.jircas.go.jp/en/database/thaifermented/koei-cha-loo

Also called こんかいわし, konkazuke.

bran-fermented sardine, grilled

1. Head, gut and salt the sardines
2. Layer in a barrel with a bran bed of salt, miso, soy sauce, chilli
3. Ferment through a humid Hokuriku summerabout 6 months

• MAFF, こんかいわし, https://www.maff.go.jp/j/keikaku/syokubunka/traditional-foods/menu/konka_iwasi.html

Also called このわた, 海鼠腸, このはた (medieval), konowata, konohata, sea cucumber shiokara.

salty, stringy sea-cucumber gut shiokara, one of Japan's 'three great delicacies' with uni and karasumi; also eaten as konowata-zake (poured over hot sake)

1. Purge the sea cucumbers2 days
2. Draw out and sort the viscera
3. Wash, drain and salt2–3 days · at least 10 % salt

Safety: A short, high-salt process; keep chilled (typical).

• Japanese Wikipedia, このわた, https://ja.wikipedia.org/wiki/このわた (fetched 2026-10-16)

Also called koobi, salted dried tilapia.

hard salted fermented tilapia

1. Dress and wash; rub salt into gills, belly and skin
2. Layer with salt and ferment2-3 days
3. Sun-dry, sprinkling more salt2-4 days

• FAO FTP 329

Also called 黒作り, squid-ink shiokara.

black shiokara, less fishy than red shiokara; umami from glutamate and taurine of the ink

1. Skin and salt the squid; salt the liver and chill overnight
2. Slice body, wipe liver, mix with ink
3. Age refrigerated, stirring dailytraditionally about 1 month; modern mild style 1-2 weeks

• MAFF, Kurozukuri, https://www.maff.go.jp/e/policies/market/dento_syoku/menu/kuro_zukuri.html

Also called lanhouin, fermented cassava fish.

strong-smelling fish used to flavour vegetable, okra and tomato sauces; three process variants exist and give one product

1. Gut (or not), wash and ripen unsalted8-11 h unsalted; 8 h was best in one study
2. Salt and ferment in baskets, jars or tanks3-9 days at room temperature; 4-5 days was best in one study
3. Sun-dry24 h – 3 days

Safety: Biogenic amines, including histamine, are a known hazard; one study chose 8 h ripening, 27.5-30% salt and 4-5 days of fermenting as the best balance of counts, salt and histamine.

• Practical Action, Production, consumption and quality attributes of lanhouin, https://practicalactionpublishing.com/article/2868/viewer.js (abstract only)
• Anihouvi V.B. et al. 2007, Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production, Int. J. Food Microbiol. (seen via search summaries)
• Kindossi J.M. et al. 2022, lanhouin processing and quality (seen via search summaries)

Also called লোনা ইলিশ, salted hilsa.

salt-ripened hilsa in brine

1. Cut and dry-salt the fish
2. Pack in tins or jars in its own brinemonths (typical)

• Narzary et al. 2021 reference list

Also called lumlom, lumlum.

lightly fermented fish eaten as pulutan

1. Bury whole fish in mud1-2 days
2. Clean; cook as paksiw sa tuba (nipa vinegar, spices, sometimes coconut cream)

• Wikipedia, Lumlom (via search summary)
• FEATR video article, This fisherman ferments fish in mud (via search summary)

Also called 매깨젓.

salted fermented seafood (jeot)

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

• Suh H.K. and Yoon S.S., A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54, 1987, https://koreascience.kr/article/JAKO198703041498512.page (scanned PDF read page by page)
• Lee C.H. et al. 1986, J. Korean Soc. Food Culture 1(3):267-278 (jeotgal ripening and microbes)
• Jeotgal review table, J. Ethnic Foods (salt range; seen only in a search summary)

Also called แมงกะพรุนดอง, Thai salted jellyfish.

pale-brown salted jellyfish (7-10 days total); boundary case: mostly salt-alum curing, little true fermentation

1. Separate cap from tentacles; soak cap in iced water8-10 h
2. First maceration2-3 days
3. Second maceration2-3 days
4. Wash and dry in shade on mesh3-4 days

• JIRCAS, Maeng-ka-proon-dorng, https://www.jircas.go.jp/en/database/thaifermented/maeng-ka-proon-dorng