136 Aquaculture Microbiology and Biotechnology
some from whole fi sh, others from only the blood or viscera. Some fi sh
sauces contain only fi sh and salt, and others a variety of herbs and spices.
A number of fi sh sauces that are manufactured by traditional methods are
listed in Table 6.2.
Table 6.2 Fish Sauces
Country
Name
Fish species
Method (fi sh: salt) and time
of fermentation
Japan
Shottsuru
Uwo-shoytu
Ikashoyu
Astroscopus japanicus (sandish)
Clupea pichardus (sardine)
Omnastrephis sloani (squid)
Omnastrephis pacifi cus (squid)
5:1 salt + malted rice and
koji (3:1) added; 6 months
Korea
-
-(shrimp)
Salt 4:1; 6 months
Khmer
Republic
Nuoc-mam
Stolephorus spp.
Ristrelliger spp.
Engraulis spp.
Decapterus spp.
Darasoma spp.
Clupea spp.
3:1-3:2 salt; 3-12 months
Nuoc-mamgau-ca
Clarius spp.
Ophicephalus spp.
Livers only 10:1 salt; for
6 days then boiled and
fi ltered
Cambodia
Nuoc-mam
Stolephorus spp.
Ristrelliger spp.
Engraulis spp.
Decapterus spp.
Darasoma spp.
Clupea spp.
3:1-3:2 salt; 3-12 months
Thailand
Nam-pla
Stolephorus spp.
Ristrelliger spp.
Cirrhinus spp.
5:1-1:1 salt; 5-12 months
Malaysia
Budu
Stolephorus spp.
5:1-3:1 salt + palm sugar
and tamarind; 3-12 months
Myanmar
Ngapi
-
5:1 salt 3-12 months
Philippines Patis
Stolephorus spp.
Clupea spp.
Decapterus spp.
Leionathus spp.
3:1-4:1salt, 3-12 months
Indonesia
Ketjap-ikan
Bakasang
Stolephorus spp.
Clupea spp.
Leiagnathus spp.
Osteochilus spp.
Puntius spp.
Ctenaps spp.
Stolephorus spp.
6:1 salt; 6 months
5; 1.5-3.5 fi sh; salt ratio; 3-6
weeks
Table 6.2 contd...