Ndunduma (Diplotaxodon spp.)
Ndunduma is the Malawian name for small deep-water cichlids of the genus Diplotaxodon, caught in Lake Malawi and dried with usipa and utaka. The species in a given lot is often not recorded.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Fish
Utaka (Copadichromis spp.)
Utaka is a small cichlid of Lake Malawi, from the genus Copadichromis, sold dried in Malawi. It is one of the small fish that solar tents were tested on alongside usipa and ndunduma.
Arctic char
Arctic char (Salvelinus alpinus) is a circumpolar salmonid eaten fresh and preserved in northern communities. Its local forms and food traditions vary; dried or smoked fish and fermented char are distinct from the raw ingredient.
Eulachon
Eulachon (Thaleichthys pacificus) is a small anadromous North Pacific smelt used fresh, dried, smoked and, in some communities, to make rendered grease. Ripened fish and eulachon grease are separate stages and products.
Saithe
Saithe (Pollachius virens), also called coalfish and coley, is a North Atlantic cod-family fish used fresh and in distinct preserved forms. Faroese ræstur fiskur and Shetland salted piltocks are not the same product.
Puntius fish
Puntius is a genus of small freshwater fishes cited as raw material for fermented fish in northeastern South Asia. Shidal studies name the genus broadly; studies of ngari and hentak identify Puntius sophore specifically.
Trout
Trout names several salmonid food fish, not one globally uniform ingredient. Inuit accounts from Nunavut and Norway’s Valdres rakfisk document distinct fermented preparations; neither establishes a universal process or safe limits.
Baltic herring
A small, schooling herring of the brackish Baltic Sea, sold under regional names including Finnish silakka and Swedish strömming. It is the raw fish behind several regional preparations, including Sweden’s fermented surströmming.
Salmon roe
Salmon roe is the eggs of salmon, eaten fresh, salted or dried and preserved in distinct regional ways. Nuxalk records distinguish fresh roe from aged mutsi; those accounts are historical, not safe-process instructions.
Tilapia
Tilapia is a common market name for several African freshwater cichlids, not one species. It is eaten fresh, farmed and preserved in distinct regional forms, including Ghanaian koobi and Botswana salt-dried fish.
Mullet
Mullet is a broad name for several coastal fishes. In the Cape West Coast bokkom tradition, the local harder is the southern mullet Chelon richardsonii, formerly Liza richardsonii; identify species and product before substituting.
Fish trim
Fish trim is a variable food-processing material, from fillet offcuts to recovered flesh. Species, source tissues, bone and skin content, and handling history determine what a particular lot contains.
Fish
Fish is a broad raw ingredient whose species, cut and condition shape its texture, fat content and use. It can become a meal’s main portion or the raw material for distinct salted, dried and fermented preparations.
Small fish used in fish sauces
Anchovies, scad, and small cyprinids appear in documented regional fish sauces. Species selection and handling matter because fish hazards vary by species and process.
Cyprinid fish
Freshwater fish substrate in a Vietnamese fish-sauce account, which particularly names Mekong cá dánh (*Puntioplites falcifer*) as a prized household sauce fish.
Amberstripe scad
A marine scad named in a Vietnamese fish-sauce account as a whole-fish substrate; the account gives a 4:1 fish-to-salt example but no species-level voucher.
Anchovies
Anchovies are small schooling sea fish of the family Engraulidae, eaten fresh or dried and above all salted: as fillets in oil, whole salted fish or fish sauce.