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.
Recipes
1504 records with their sources, across 11 categories.
All fish and seafood29
Garum and fish sauces14
Smoked salted and dried foods8
Fermented whole fish and seafood7
Garum and fish sauces14Smoked salted and dried foods8Fermented whole fish and seafood7Filtered to
Recipes
High risk
Myeolchi jeot
Salted anchovies mature in a covered jar with brine. The fish can be seasoned for a meal, while the expressed liquid seasons kimchi and other dishes.
Elevated risk
Pissalat
A salted, fermented paste of small fish from Nice, pounded with olive oil, spices and herbs and spread on bread. Unlike a clear fish sauce, it keeps the solids in the finished condiment.
High risk
Terkin
Terkin, also called meluha, is a Sudanese fermented fish paste or sauce. Sources describe raw and cooked forms and different processing methods; none establishes validated safety controls.
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.
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.
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.
High risk
Pla ra
Thai salt-fermented fish paste, matured with rice bran or roasted rice and used as a seasoning in the Northeast and across Thailand. Raw pla ra must be cooked before eating.
Elevated risk
Myeolchi-aekjeot (Korean anchovy fish sauce)
Myeolchi-aekjeot is Korean anchovy sauce: whole anchovies salted to about 25 percent brine, fermented for months to years and filtered; its main use is as a kimchi seasoning.
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.
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.
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.
High risk
Garum (garos, liquamen)
Garum, Greek garos and Latin liquamen, was the fish sauce of the ancient Mediterranean: fish and viscera salted and left in the sun, then drained off as a savoury liquid.
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.