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

14 recipes

Newest first
50 per page
Opened shallow can of Swedish surströmming showing silver herring fillets in pale brine, served beside tunnbröd and sliced red onion.
High risk

Surströmming

Salted, barrel-fermented Baltic herring from Sweden, surströmming is packed in shallow tins where fermentation may continue. Its traditional production is a specialist commercial process, not a household formula.

Sweden
Fish and seafood
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
Finished Norwegian stockfish, unsalted air-dried cod, split open with its tied tail and a dry broken sample.
High risk

Stockfish

Cod hung on open racks in cold northern air until most of its water has gone, leaving a hard, light, unsalted fish that keeps and travels and must be soaked for days before cooking.

Lofoten · Traditional method
· Fish and seafood
Thin pale-rose slices of Norwegian rakfisk served on flatbread with sour cream and red onion.
High risk

Rakfisk

Rakfisk is a Norwegian preserved fish: cleaned trout or char, salted, packed under pressure and matured cold, usually for about three months, before it is eaten sliced.

Norway
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
Finished Ghanaian Momone pieces in a small ceramic dish.
High risk

Momone

Momone is a Ghanaian salted and fermented fish condiment made from varied marine fish. Historical surveys describe both semi-dried and drier products, with salting and drying methods differing across coastal communities.

Ghana
· 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
An original illustrative rendering of a broad salted-dried pirarucu manta, pale and firm after salt curing and drying. It follows the documented broad sheet form; it is not a photograph of a particular fish, producer, or batch.
Elevated risk

Salted-dried pirarucu (manta)

Arapaima gigas split into broad mantas, salted, matured for days and dried into the sheets that travel Amazonian river markets as bacalhau da Amazônia.

Brazilian Amazon · Traditional method
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