FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fish and seafood14Garum and fish sauces9Fermented whole fish and seafood3Smoked salted and dried foods2
Filtered to

Recipes

9 recipes

Newest first
50 per page
Korean saeujeot, small pale salted shrimp in brine in a glass jar with a serving dish.
High risk

Saeujeot (Korean salted fermented shrimp)

Korean fermented seafood made by salting whole small shrimp and maturing them in their own brine, used as a seasoning, in kimchi and with pork.

Korean western and southern coasts · Traditional method
· Fish and seafood
Photograph of Yúlù.
High risk

Yúlù

Yúlù is a Chinese fish sauce, a liquid drawn from salted fish, shrimp or fish-processing material after a long natural maturation, most associated with coastal southeastern production.

Fujian
Fish and seafood
Photograph of Shottsuru.
High risk

Shottsuru

Shottsuru is the fish sauce of Akita, Japan, made from salted fish, most often the sandfish hatahata, which liquefies over a long maturation of a year or more.

Akita
Fish and seafood
Photograph of Shiokara.
High risk

Shiokara

Shiokara is a Japanese salted and fermented seafood preparation, in which squid or the organs of other fish are matured in salt until the flesh breaks down into a thick, savoury paste that keeps its solids.

Japan
Fish and seafood
A small ceramic bowl of coarse, dark reddish-brown bagoong isda fish paste beside a plain wooden spoon.

Bagoong isda fish paste

Bagoong isda is a Philippine fish paste: whole small fish salted and left to ferment for a month or more in earthen jars. It is the fish counterpart of bagoong alamang.

Philippines
Fish and seafood
Clear golden-amber Vietnamese fish sauce in a plain white ceramic bowl on a warm ivory background.
High risk

Fish sauce

Fish sauce is a clear, salty seasoning made by maturing fish with salt and drawing off the liquid. The broad family includes distinct regional sauces rather than one interchangeable method.

Phú Quốc
· Fish and seafood
A clear glass bottle of amber colatura di alici beside a small wooden Cetara barrel, with anchovies softly out of focus.
High risk

Colatura di alici di Cetara

Colatura di alici is the amber liquid drained from salted anchovies matured in wooden containers in Cetara, on the Amalfi coast of Campania, and sold under a protected designation of origin.

Cetara
Fish and seafood
Editorial illustration of Mahyawa as a dark amber fish sauce served beside thin flatbread; the bottle and serving form are approximate, not a documentary record of one regional vessel.
High risk

Mahyawa (mahyaveh)

Mahyawa, also written mahyaveh, is a traditional fish sauce from southern Iran, made by salting small sardines or anchovies in water, maturing them in jars and seasoning the filtered liquid with mustard and spices.

Fars and Hormozgan
Fish and seafood
Clear golden amber Thai nam pla in a plain white ceramic bowl, shown as the finished filtered fish sauce.
High risk

Nam pla

Thai fish sauce is a clear yellow-brown seasoning drawn from salted fish. Tank maturation produces a first extract, with further brine extractions giving other grades.

Thailand · Traditional method
· Fish and seafood