Fish and seafood

Also called មាំ, mam trey.

sour fish-and-vegetable relish

1. Ferment fish with vegetables

Safety: E. coli in 52% and Proteus in 35% of market samples

• Chrun et al. 2023, JARQ 57(4):311-320

Also called mắm.

whole fish or paste kept in its own liquid; less liquefied than nước mắm

1. Salt fish
2. Drain and mix with thính (roasted rice) or sugar
3. Ferment in jarsat least 7 days

• Wikipedia, Fish sauce (Vietnam): mắm described as less fermented, fish kept with liquid; mắm nêm
• VnExpress, Các loại mắm nổi tiếng dọc miền đất nước
• Vinwonders, Mắm Huế: 10 loại
• Bộ Công Thương, Mắm tôm Hậu Lộc

Also called mắm ba khía, ba khía muối, salted sesarmid crab.

salted crab eaten mixed with lime, garlic, chilli and sugar

1. Wash off mud; drop into pre-mixed brine in jars (often on the boat)
2. Steep5-7 days and nights before eating

• Tuổi Trẻ; Báo Pháp Luật; QĐND English, Ca Mau's traditional sauce-making recognised as national cultural heritage, 2020 (via search summary)

Also called mắm cá cơm.

whole soft anchovy in thick liquor

1. Salt and spice the anchovy, pack
2. Ferment2-3 months

• Vinwonders, Mắm Huế: 10 loại

Also called mắm cá linh.

sweet-salty whole fish mắm; family recipes are secret, ratios not published

1. Salt the cleaned fish in jars (lu, khạp)about 30 days
2. Rinse in fresh water and drain
3. Coat with thính, layer in jars
4. Ripen60-90 days (another source says 30-90; for other field fish 3-6 months)
5. Chao (dress) with palm sugaredible 3-5 days later

• Vinwonders, Mắm Châu Đốc An Giang, https://vinwonders.com/vi/wonderpedia/news/mam-chau-doc-an-giang/
• Báo Pháp luật, Vương quốc mắm miền Tây, https://baophapluat.vn/vuong-quoc-mam-mien-tay-post295658.html

Also called mắm cá lóc, mắm ruột cá lóc, snakehead mắm, mudfish paste.

sweet-salty rice-cured snakehead mắm

1. Salt fresh fish in jarsabout 30 days
2. Rinse in fresh water; drain
3. Mix with roasted rice powder (thính)
4. Layer in jars; hold down with bamboo; cover with fish-sauce brine; seal60-90 days or 3-4 months, until the brine turns clear red
5. Cure (chao) with palm sugar; rest a few days

• Báo Pháp Luật, Vương quốc mắm miền Tây; Vinwonders, Mắm Châu Đốc; Mia.vn (via search summary)

Also called mắm rò, mắm cá rò.

sour-salty whole small fish

1. Rinse fish in seawater or brine, salt
2. Mix with thính and spices, pack
3. Fermentabout 2 months
4. Sweeten after souring

• Vinwonders, Mắm Huế: 10 loại

Also called mắm cáy, fermented fiddler-type crab paste.

red-brown crab paste

1. Clean and pound crabs, mix with salt
2. Seal in jar7-10 days
3. Sun and dew exposure
4. Mix in thính and men rượu

• VnExpress, Các loại mắm nổi tiếng dọc miền đất nước, https://vnexpress.net/cac-loai-mam-noi-tieng-doc-mien-dat-nuoc-3075424.html

Also called mắm chua cá rô.

sour fermented fish; isolates inhibit E. coli and S. aureus but not Vibrio parahaemolyticus

1. Lactic fermentation with thính (as for mắm chua cá sặc)

• Nguyễn Phạm Anh Thi et al., Probiotic potential of lactic acid bacteria isolated from Vietnamese sour-fermented fish product, Malaysian J. Microbiol. 18:222-226, 2022, doi 10.21161/mjm.211255

Also called mắm chua cá sặc, mắm tiêu xương, soft-bone sour fermented gourami.

whole soft-boned sour fish

1. Mix fish with salt, sugar, ethanol, thính, garlic, chilli
2. Natural lactic fermentation20-30 days

• Đỗ Thị Tuyết Nhung, Nguyễn Hữu Hiệp, Nguyễn Văn Thành, Định danh và xác định một số đặc tính sinh hóa của các dòng vi khuẩn lactic trong sản phẩm mắm chua cá sặc, Tạp chí KH ĐH Cần Thơ 33:53-60, 2014, https://qldiem.ctu.edu.vn/ql/docgia/tacgia-9970/baibao-2904.html
• Do Thi Tuyet Nhung et al., Factors affecting the soft bone process in sour fermented fish, 5th Int. Conf. Fermentation Technology for Value Added Agricultural Products, 2013, pp. 168-173, https://qldiem.ctu.edu.vn/ql/docgia/tacgia-22872/baibao-15256.html

Also called mắm còng.

crab-meat paste; recipes vary by village

1. Remove shell and sun-dry
2. Ferment with spices in a jarabout 45 days

• VnExpress, Các loại mắm nổi tiếng dọc miền đất nước

Also called mắm ruốc, central Vietnamese shrimp paste, mam ruoc.

soft purple-pink paste with 10-12% salt (Đỗ Thị Bích Thủy et al. 2019); thinner and less salty than northern mắm tôm

1. Salt the fresh ruốc
2. Ferment and sun-ripen in jarsweeks under sun (recipe site, unverified); nước mắm ruốc (the liquid sauce) over 6 months

• Đỗ Thị Bích Thủy, Nguyễn Thị Diễm Hương, Đinh Thị Thu Thanh, Xác định một số tính chất có lợi của các chủng vi khuẩn lactic phân lập từ mắm ruốc Huế, HUAF J. Agric. Sci. Technol. 3(3):1458-1467, 2019, https://csdlkhoahoc.hueuni.edu.vn/data/2020/7/document.pdf
• Vinwonders, Mắm Huế: 10 loại, https://vinwonders.com/vi/wonderpedia/news/mam-hue-10-loai-thom-ngon-hap-dan-nhat-va-goi-y-dia-chi-mua/

Also called mắm rươi, ragworm paste, fermented palolo-type worm.

thick amber worm paste, mild aroma; season Oct-Nov (lunar months 9-12)

1. Rinse and drain the wormsabout 2 h
2. Mix with spices in a clay jarabout 3 h stirring for 10 kg
3. Seal and sun the jar
4. First stirafter 2-3 days, stir 3-5 min
5. Ripenabout 1 month

• VnExpress, Nghề làm mắm rươi, https://vnexpress.net/nghe-lam-mam-ruoi-4703298.html
• VnExpress, Các loại mắm nổi tiếng dọc miền đất nước

Also called mắm tép.

pink sour-salty shrimp paste

1. Salt shrimp, mix with thính
2. Fermentabout 1 month

• Vinwonders, Mắm Huế: 10 loại

Also called mắm tôm, mắm ruốc, Vietnamese shrimp paste, mam tom.

Tiny sea shrimp (moi, Acetes) are mixed with salt, ground or pressed, set in the sun and left to ripen until the paste turns purple and pungent. Vietnam's national standard names three kinds by how the paste is handled. It is eaten with bún đậu mắm tôm and cooked into bún riêu.

1. Mix the moi with salt10–12 % salt
2. Grind, or press out some of the water
3. Set in the sun
4. Ripen until done

Safety: Mắm tôm is eaten raw as a dip, so clean moi and food-grade salt matter; the national standard requires both. No published limit for salt or histamine in mắm tôm was found in this round.

• TCVN 8679:2011, Mắm tôm (Vietnamese national standard; scope and definitions read, the requirements table is behind a paywall)
• Bộ Công Thương (Vietnam Ministry of Industry and Trade), Mắm tôm Hậu Lộc tiếp tục chinh phục những thị trường khó tính
• Đỗ Thị Bích Thủy et al. 2019, lactic bacteria from mắm ruốc Huế, HUAF J. Agric. Sci. Technol. 3(3):1458–1467
• Quach N.T., Nguyen T.T.A., Vu T.H.N. et al. 2024, Genome mining and physiological analyses of Virgibacillus dokdonensis T4.6 isolated from high-salt shrimp paste, Arch. Microbiol. 206(7):309, doi:10.1007/s00203-024-04049-6 (abstract)
• VnExpress, Các loại mắm nổi tiếng dọc miền đất nước (Hậu Lộc colour and texture)
• Wikipedia, Shrimp paste (outline only)

Also called mắm tôm chua, Huế sour shrimp.

whole sour red shrimp eaten with boiled pork and herbs

1. Soak shrimp in rice wine
2. Rub with salt
3. Mix with galangal, garlic, chilli, sugar, fish sauce
4. Seal and fermentuntil the shrimp turn bright red (no day count in source)

• VnExpress, Các loại mắm nổi tiếng dọc miền đất nước, https://vnexpress.net/cac-loai-mam-noi-tieng-doc-mien-dat-nuoc-3075424.html
• Vinwonders, Mắm Huế: 10 loại

Also called mắm tôm Hậu Lộc, Thanh Hóa shrimp paste.

smooth, purple-grey, very pungent paste; national standard TCVN 8679:2011 defines mắm tôm as moi mixed with salt, ground, briefly sun-dried and ripened.

1. Mix moi with salt and grind
2. Sun-dry brieflyshort (TCVN 8679:2011 wording: phơi trong thời gian ngắn)
3. Ripen in jarsusually over 6 months (Long Châu health page); a home source says about 3 months with sunning

• TCVN 8679:2011 Mắm tôm (summary via search; full text blocked), https://thuvienphapluat.vn/TCVN/Cong-nghe-Thuc-pham/TCVN-8679-2011-ve-mam-tom-902295.aspx
• Bộ Công Thương, Mắm tôm Hậu Lộc, https://moit.gov.vn/tin-tuc/xuc-tien-thuong-mai/mam-tom-hau-loc-tiep-tuc-chinh-phuc-nhung-thi-truong-kho-tinh.html
• VnExpress, Các loại mắm nổi tiếng dọc miền đất nước, https://vnexpress.net/cac-loai-mam-noi-tieng-doc-mien-dat-nuoc-3075424.html

Also called 마른오징어식해.

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 めふん, 女奮 (ateji), mefun, salmon kidney shiokara.

black, viscous salmon-kidney shiokara served as a drinking snack

1. Cut out the kidney along the backbone
2. Salt and mature as shiokara

• Japanese Wikipedia, めふん, https://ja.wikipedia.org/wiki/めふん (fetched 2026-10-16)

Also called 멍게젓, sea squirt jeot.

short-aged seasoned jeot

1. Light salting, then seasoning

• Lady Kyunghyang

fermented, stored fish (ancestor-type of Swedish surströmming in the authors' framing)

1. Catch and pack
2. Bury in clay-lined pit

Safety: Saltless anaerobic fish fermentation carries Clostridium botulinum risk, as modern Arctic analogues show.

• Boethius A. 2016. Something rotten in Scandinavia: The world's earliest evidence of fermentation. Journal of Archaeological Science 66:169–180.
• Lund University press release, 2016. https://www.lunduniversity.lu.se/article/signs-early-settlement-nordic-region-date-back-cradle-civilisation
• Sci.News 2016. https://www.sci.news/archaeology/earliest-evidence-fish-fermentation-03621.html

Also called 민어아가미젓, 구섬치젓.

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 紅葉漬, 鮭のこうじ漬け, salmon koji pickle.

sweet-salty salmon-koji pickle; related minyo-zuke uses koji liquid

1. Salt raw salmon; pickle with rice koji and ferment

• Furusato tax product pages, Date city 紅葉漬 (via search summary)

Also called momoni, momone, stinking fish.

strong-smelling salted fish used in small amounts as a stew seasoning; name means "stinking" in Akan

1. Wash; leave overnight or salt at once
2. Salt and ferment1-6 days
3. Sun-dry on ground, grass, nets, stones or platforms1-3 days

Safety: under-cured fish breaks up; blowfly attack if low salt.

• FAO FTP 329, sections 2 and 3.4

Also called 문어식해.

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 명란식해.

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 명란젓, salted pollock roe; in Japan mentaiko 明太子 (spiced) and tarako (plain).

firm, salty-spicy roe sacs

1. Wash and salt roe sacs4–7 % salt
2. Season with chilli and garlic
3. Ripen cold0–5 °C

• Wikipedia, Jeotgal list

Also called 명태아가미식해, 명태순태식해, 서거리식해.

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 명태창자식해.

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 명태젓, 동태젓.

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 명태새끼식해, 노가리식해.

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 명태식해, 북어식해, 마른명태식해.

red, sour, sweet, spicy fish-and-grain relish

1. Salt and drain fish
2. Mix with cooked grain, malt, chilli, radish; pack
3. Lactic fermentation

• 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 napham, nakham, nichow (related).

fish paste aged in bamboo; made with alkali not salt

1. Pound fish with herbs and taro in a mortar
2. Pack into bamboo stems and sealmonths (typical)

• Narzary et al. 2021 (text and figure captions)

Also called なれずし, Kishu narezushi.

nama-nare narezushi; shrine offering (jukusen) in some areas

1. Salt fish heavilyabout 1 month
2. Desalt the day before; drain
3. Layer fish on soft cooked rice in a barrel, weight, water-seal
4. Fermentabout 1-3 months; East Kishu batches about 3 weeks each, Dec to March

• MAFF, なれずし (Mie), https://www.maff.go.jp/j/keikaku/syokubunka/traditional-foods/menu/narezusi.html

Also called ndagala, Lake Tanganyika sardine, dagaa (Burundi usage).

dried, lightly fermented sardine; keeps about 3 months; insects and mould are the hazard

1. Sun-dry soon after landing, on ground or racks2-5 days

• FAO FTP 329, section 3

Also called 능쟁이젓, 능젱이젓.

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 ငါးပိကောင်, ngapi kaung, ngapi-gaun, whole-body ngapi.

whole salted-fermented fish with little liquid; grilled, boiled or fried as a side dish. Boiling it and straining the broth also gives a liquid called ngan-pya-ye.

1. Dress the fish
2. Salt and drain on a rack
3. Add more salt, pack into wooden boxes, tamp or tread down30 days · 30 °C · 30 % salt
4. Age the drip liquor12 months

Safety: Two salted-fish samples held 27.3% and 29.7% NaCl (Mizutani et al. 1988).

• Ishige N., Ruddle K. 1987, Gyoshō in Southeast Asia (Study of Fermented Aquatic Products 5), Bull. Natl Mus. Ethnol. 12(2), pp. 274-283, https://minpaku.repo.nii.ac.jp/record/4354/files/KH_012_2_001.pdf
• Mizutani T. et al. 1988, A chemical analysis of fermented fish products (6), Bull. Natl Mus. Ethnol. 12(3), tables 9 and 24, https://minpaku.repo.nii.ac.jp/record/4352/files/KH_012_3_006.pdf
• U Khin 1948, Fisheries in Burma, Rangoon (cited by Ishige and Ruddle)

Also called ngari.

soft, strong-smelling fermented fish; moisture 36%, pH 6.7

1. Sun-dry fish (unsalted)
2. Rub earthen pot (kharung) with fish oil
3. Pack fish tight by treading, seal with leaves and mud
4. Ferment at room temperature5–12 months · 0 % salt

Safety: Indian standard IS 18102:2023 sets microbiological limits.

• Narzary et al. 2021
• Thapa 2016
• Bureau of Indian Standards IS 18102:2023 (search snippet)
• Thapa N., Pal J. and Tamang J.P. 2004, microbes of ngari, hentak and tungtap, World J. Microbiol. Biotechnol. 20:599-607 (abstract)

Also called にしんのすし, Wakasa herring narezushi.

winter and New Year dish; on the Hyakunen Food list (2021)

1. Salt-pickle dried daikon under a weight
2. Soften herring in rice-bran water, clean, cut in 2-3
3. Layer herring, daikon, carrot, koji, chilli and seasonings; pack and weight
4. Ferment2-4 weeks

• MAFF, Herring narezushi, https://www.maff.go.jp/e/policies/market/dento_syoku/menu/herring_narezushi.html

Also called にしん漬け, herring and vegetable koji pickle.

crisp fish-and-vegetable winter pickle

1. Soak herring in wood-ash water or rice-washing water1-2 days
2. Salt daikon and cabbageabout 1 day
3. Cut herring 4-5 cm, wilt daikon, layer with koji, salt, chilli
4. Add vegetable brine (about one bowl per layer) to start lactic fermentation
5. Weighted fermentationabout 1 month

• MAFF, にしん漬け, https://www.maff.go.jp/j/keikaku/syokubunka/traditional-foods/menu/nisinzuke.html

Also called 농게젓, 황발이젓, 왕발이젓, 농발게젓, fiddler crab jeot.

pounded crab jeot

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

• Lady Kyunghyang
• 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)
• 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 糠いわし.

bran-cured sardine; grilled

1. Head and gut, layer with salt under drop lid and weight7 days
2. Discard drawn water; layer fish with chilli bran in a barrel, lid and weight
3. Store cool and darkedible after about 2 weeks, ages to about 6 months

• MAFF, 糠いわし, https://www.maff.go.jp/j/keikaku/syokubunka/traditional-foods/menu/nukaiwasi.html

Also called 糠にしん, sushi nishin.

bran-pickled herring, grilled or used in sanpei-jiru

1. Scale, remove head, gut, tail and the dark lateral muscle; rinse
2. Coat in salted rice bran, pack with lid and weight

• MAFF, 糠にしん, https://www.maff.go.jp/j/keikaku/syokubunka/traditional-foods/menu/nukanisin.html

Also called 눈치젓.

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 눈탱이젓.

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 오징어(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 palu.

pungent paste eaten as a relish

1. Salt fish heads and guts and leave to fermentdays (typical)

whole-fish paste, scarce in the highlands

1. Wrap whole fish in leaves and leave until it sets solid'many days' (oral account)
2. Grill a portion over the fire before use

• PARADISEC KK2-0022, 'Naw hpu a lam (Fermented soy bean)', Jinghpaw with English translation, https://researchdata.edu.au/kk2-0022-naw-english-translation/1600404

sour shrimp-rice ferment, fried as a side dish

1. Salt shrimp, then mix with boiled rice and garlic, press in a basket or jar2 nights to a few days for market product (typical of WorldFish ngachin/pazun chin samples)

• Nant Kay Thwe Moe 2015, Study of beneficial microorganisms in Myanmar's fermented fishery products, PhD thesis, Tokyo University of Marine Science and Technology, https://oacis.repo.nii.ac.jp/records/1094
• Rizaldo, Aung, Akester 2024, WorldFish (product name 'Nga Chin /Pazun Chin')

Also called pedah, peda.

soft, reddish, salted-fermented whole mackerel; moisture 46 g, protein 28 g per 100 g

1. Salt whole mackerel25 % salt
2. Ferment2–3 months

• Narzary et al. 2021

Also called pekasam ale-ale.

salted fermented clam relish

1. Ferment clam meat with salt40 % salt

• Md Yusoff N.I. et al., Effects of fermentation on physical properties and LAB growth in ikan pekasam, J. Agrobiotechnology 16(2):55-62, 2025, doi 10.37231/jab.2025.16.2.405 (citing Nofiani, Nopianti, Ardiningsih 2025)

Also called ផ្អក, pha-ork, pha-ork kontrey.

sweet-sour fish; 'pha-ork kontrey' named in Li et al. 2024

1. Salt fish
2. Mix with roasted rice and palm sugar, pack in jars
3. Fermentweeks to months (typical)

• Li et al. 2024, Foods 13:2565

Also called ផ្អក, phaak, pha-ok, fermented fish with rice.

sour-salty fish pieces; acid, not salt alone, is the main preservative

1. Salt the fish
2. Mix with carbohydrate and pack
3. Lactic fermentation

Safety: E. coli in 33% and Proteus in 11% of samples; enterobacteria are inhibited at pH 4 but many grow at 8% NaCl

• Chrun R., Mith H., Meng S., Long S., Born P., Inatsu Y., Assessing prevalence and antibiotic resistance of E. coli and other Enterobacteriaceae isolated from Cambodian fermented fish and vegetables, JARQ 57(4):311-320, 2023, https://www.jircas.go.jp/sites/default/files/publication/jarq/jarq57-4_311-320.pdf

Also called 피앵이젓.

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 pissala, peis salat, pissalat, pissala, pissalat aux anchois.

salted, fermented fish paste spread on bread, stirred into soups and vegetables, and the original topping of pissaladière

1. Pound the fish in a mortar
2. Macerate in a brine in a clay terrinea month before sieving; traditional accounts say several months [fr.wikipedia Pissalat]
3. Sieve and jar under oilkeeps 'for some time' [fr.wikipedia]

• French Wikipedia, Pissalat, https://fr.wikipedia.org/wiki/Pissalat (fetched 2026-10-16), citing Roubaudi 1843 and Benvenuto 2001, Cuisines du pays niçois

partly dried, fermented salted fish

1. Salt fish
2. Bury in mat-lined pits in the sanda few days to 2 weeks or more

• Narzary et al. 2021

Also called ปลาจ่อม, กุ้งจ่อม, pla jom, kung chom, plaa-khao-kooa.

semi-solid sour fish or shrimp; shelf life 2 weeks

1. Gut and wash fish (shrimp washed only)
2. Mix fish 10 : salt 1 : roasted rice 3 : garlic 0.4 (by weight)
3. Seal and ferment at room temperature3-5 days

• JIRCAS, Plaa-jorm / Koong-jorm, https://www.jircas.go.jp/en/database/thaifermented/plaa-jorm_koong-jorm

Also called ปลาหม่ำ, mam-sai-plaa, som-khee-plaa, fermented fish viscera mince.

blackish-red, salty-sour semi-solid; keeps 7 days to 4 months

1. Clean flesh and viscera, mix with salt 3:1 (fish:salt)
2. Add a little roasted rice and ferment3 days to 1 month, about 1 month usual

• JIRCAS, Plaa-mam, https://www.jircas.go.jp/en/database/thaifermented/plaa-mam

Also called ปลาแป้งแดง, red fermented fish.

red, sour-salty fish; keeps 6-12 months

1. Clean, gut, cut fish; salt 3:1 overnight
2. Wash 2-3 times, press and drain
3. Make rice mash with angkak
4. Pack 1 kg salted fish per 1 l rice mash in a closed jar (stuff whole fish cavities)
5. Ferment4-5 days

• JIRCAS, Plaa-paeng-daeng, https://www.jircas.go.jp/en/database/thaifermented/plaa-paeng-daeng

Also called ปลาทูเค็ม, Thai salted fermented mackerel.

salted-fermented mackerel, fried or grilled; keeps 1 year

1. Pull gills and gut through the throat (no washing)
2. Salt 2.5:1 in a vat, cover with saturated brine5-10 h, then weight the fish
3. Ferment under brineabout 3 months (2-3 months range)
4. Quick wash, sun-dry

• JIRCAS, Plaa-too-khem, https://www.jircas.go.jp/en/database/thaifermented/plaa-too-khem

Also called ปลาอวน, plaa-sai-uan, plaa-prieo.

salty-sour solid fish pieces, fried or cooked in coconut milk; keeps 3-6 months

1. Fillet, cut, wash; salt 1.5 tbsp per fish overnight
2. Wash, drain, dry in shade
3. Mix with 1.5 cups roasted rice, 1.5 tbsp sugar, about 10 tbsp salt per fish
4. Pack tight in glass jar, seal, ferment15 days

• JIRCAS, Plaa-uan, https://www.jircas.go.jp/en/database/thaifermented/plaa-uan

Also called ปูเค็ม, Thai salted crab, pu kem.

blackened whole crab for som tam; keeps 7 days

1. Salt live crabs in an earthenware jar, close overnight1 day

• JIRCAS, Poo-khem, https://www.jircas.go.jp/en/database/thaifermented/poo-khem

Also called 藏蟹.

raw brined crab (boundary item, mainly salt-curing)

1. Purge crabs overnight in water, then overnight in cold thin malt syrup
2. Drop into cold, very salty smartweed brine; seal20 days
3. Put ginger under the apron; pack each in its own jar under the brine; seal

Safety: Keep out of wind or it spoils; too much smartweed rots the crab.

• QMYS ch. 70

Also called ปูดอง, ปูเค็ม, ປູດອງ, salted fermented field crab, pu ma.

salty crab pounded into som tam pu

1. Clean live crabs and pack in salt brine or fish saucedays to weeks (typical)

Safety: raw freshwater crab can carry Paragonimus lung fluke (typical).

Also called ræstur fiskur, Faroese air-fermented fish.

pungent, soft fish eaten with garnatálg, sperðil or whale blubber and potatoes; 36.4 g protein, 0.09 g fat per 100 g

1. Behead and gut; tie in pairs at the tail (fiskagreipa)
2. Hang under an outdoor roof in windabout 2-3 weeks, depending on weather
3. Boil whole, skinned, in salted water20-40 min

Safety: summer and early autumn avoided because of blowfly maggots ("maðkarveður", maggot weather)

• Svanberg I., Ræstur fiskur: air-dried fermented fish the Faroese way, J. Ethnobiol. Ethnomed. 11:76, 2015, PMC4634599

Also called rusip.

soft sour-salty anchovy sauce-paste

1. Mix anchovy with salt and palm sugar17–30 % salt
2. Ferment in a closed jarup to 14 days

Safety: At low salt, total volatile base nitrogen passed the 200 mg N/100 g limit (Junianto et al. 2025).

• Narzary et al. 2021 reference list
• Junianto et al. 2025, rusip salt, sugar and quality, Jurnal Perikanan UGM 27(2):159-165

Also called 鯖の糀漬け.

sweet koji-cured mackerel

1. Salt mackerel, then pack in koji with chilli and ginger
2. Fermentbest at 20-30 days; then frozen for year-round use

• Tottori Prefecture page via search summary, https://www.pref.tottori.lg.jp/178265.htm

Also called さばの塩辛.

rich, salty mackerel shiokara

1. Behead, cut into rings with guts in
2. Soak in the old tare
3. Stir every 3 days with a bamboo stickfirst 2 months
4. Slow maturation, refrigeratedabout 6 months in total until the flesh turns mushy

• MAFF, さばの塩辛, https://www.maff.go.jp/j/keikaku/syokubunka/traditional-foods/menu/sabano_siokara.html

Also called salanga.

dried fermented fish; keeps 3+ months; some processors use insecticides (hazard)

1. Scale, gut, wash; split large fish
2. Ferment12-24 h before drying (table: 3-6 h), or during drying
3. Dry on mats, grass, sticks or lines3-7 days

• FAO FTP 329, section 3

Also called 사시랭이젓.

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 စိမ်းစားငါးပိ, sein-za ngapi, ngapi seinza, ngapi senza, bazun ngapi (larger shrimp), Bei seinza (Myeik).

shrimp paste good enough to eat raw; priced above freshwater fish paste and seen as an urban food. Fried with dried shrimp, garlic and onion it becomes balachaung (ဗာလချောင်).

1. Wash shrimp, sort out fish and shells
2. Sun-dry until half-dry6-8 h on mats (factory report); lab trial kept sun drying below 40 C
3. Salt and pound, then dry again; repeat20–25 % salt
4. Pack in jars and ripen3–4 months

Safety: Mizutani et al. 1988 sample: water 49.6%, NaCl 17.7%, pH 7.5. The lab trial found food-poisoning bacteria at their lowest probable limits.

• Ishige and Ruddle 1987, pp. 279-281
• Myint Myint Sein 1999, The Mode of Formation of Myanmar Shrimp Paste, PhD dissertation, Dept of Chemistry, University of Yangon, https://meral.edu.mm/records/2283 (abstract)
• Mizutani et al. 1988, tables 6-7, sample B/SP/M/5
• Hakai Magazine, The salty, sun-dried shrimp paste that tastes of home, https://hakaimagazine.com/videos-visuals/the-salty-sun-dried-shrimp-paste-that-tastes-of-home/

Also called 서거리젓, 명태아가미젓, 아가미젓, 수메젓, pollock gill jeot, agamijeot.

crunchy gill jeot

1. Salt, season with chilli and radish, pack and age2–3 months

• Lady Kyunghyang
• Wikipedia, Jeotgal
• 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)
• 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 sgait ghoirt, guffin skate (Orkney), sour skate, Scottish fermented skate.

ammonia-pungent skate; parallel of Icelandic kæst skata

1. Hang the skate on house walls for a long period, or bury it for a while

• Tobar an Dualchais, The best fish or not a fish at all: a history of sour skate (blog, via search summary), https://tobarandualchais.co.uk/blog/the-best-fish-or-not-a-fish-at-all-a-history-of-sour-skate
• Tobar an Dualchais track 61095 (Barra, 1976), https://www.tobarandualchais.co.uk/track/61095

low-salt chilli fish paste. A tablespoon held 75-1050 mg sodium across upland samples, far below delta pastes (WorldFish table 3).

1. Wash fish until water runs clear (or wash with salt water); drain; sun-dry about 2 h (one maker)
2. Grind fish with chilli, salt (and garlic) in an electric meat grinder, up to 3 times
3. Hold in a large plastic bag inside a covered container15 days in summer, 1 month in winter (sample 002); 1 month then re-grind until smooth (sample 001)

Safety: Sample 001 had E. coli 1.4x10^5 cfu/g and Salmonella. Low salt plus short ferment means refrigeration is part of the process.

• Rizaldo, Aung, Akester 2024, WorldFish, annex samples 001_KT and 002_KT

Also called 酒盗, sake thief, katsuo shiokara.

salty, rich gut paste eaten with sake

1. Clean guts and salt heavily
2. Ferment12 months

• MAFF Japan, suisan hakkō page
• Wikipedia, Shiokara

Also called 실치젓, baby blenny jeot.

spring jeot of transparent juvenile fish

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

• Lady Kyunghyang
• 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 신대젓.

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 ส้มไข่ปลา, mam-khai-plaa, khai-plaa-dorng, sour fermented fish roe.

sticky sour-salty roe; keeps 7 days

1. Wash and drain roe
2. Mix with salt (3:1 as given), a little sticky rice and garlic
3. Ferment in a bowl away from sunlight2-3 days

• JIRCAS, Som-khai-plaa, https://www.jircas.go.jp/en/database/thaifermented/som-khai-plaa

Also called 썰게젓.

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 (Yup'ik name not found), fermented fish eggs.

pungent fermented roe; on Alaska's botulism-risk list next to stinkheads

1. Ferment roe in a container or pit

• Alaska botulism-risk food list as reproduced by makefoodsafe.com, https://www.makefoodsafe.com/whale-botulism/