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.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
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Recipes
High risk
Prahok
Cambodian fermented freshwater fish paste, central to Khmer cuisine. This entry documents source-specific production accounts and study conditions; it does not give a validated household process.
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.
Elevated risk
Oyster ketchup
Oyster ketchup is a Victorian English shellfish seasoning documented in Mrs Beeton’s 1861 household manual. The page records the historical formula and serving role as evidence, not as a safe modern recipe.
High risk
Mắm nêm fermented anchovy base
A documentary account of mắm nêm, a pungent Vietnamese fermented fish condiment and dip base. The cited cookbook describes a method, but omits essential process details; this page does not provide a home fermentation recipe.
High risk
Cooked-bean koji garum
Cooked-bean koji garum is a dark liquid seasoning made from soft-cooked beans, rice koji, salt and water. A long warm hold lets koji enzymes break down the mash.
High risk
Yeet (Senegalese fermented sea snail)
Yeet is a Senegalese condiment made by fermenting and drying Cymbium sea-snail flesh; published accounts describe different fermentation vessels and durations.
Shidal
Shidal is a fermented fish preparation from Assam, Tripura and neighbouring northeastern regions, made from small dried fish moistened and matured in earthenware. Studies describe salt-free versions that stay solid or pasty.
Elevated risk
Eoriguljeot (Eorigul-jeot)
A Korean salted-oyster jeotgal seasoned with chili, associated especially with Seosan and Ganwoldo. This page records its food culture, not a household preparation method.
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.
XO sauce
XO sauce is a Hong Kong condiment of dried scallop and shrimp, chilli, aromatics and oil, cooked rather than fermented, whose restaurant and home versions differ widely.
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.
Ngari
Ngari is a Manipuri fermented fish condiment made from small sun-dried fish, usually Puntius sophore, packed for fermentation. A biochemical study describes a salt-free method; it works as a condiment and ingredient rather than as a filtered sauce.
High risk
Ngapi
Ngapi is a Myanmar name used for varied fermented fish and shrimp pastes. Selected market and processor samples document differences in species, ingredients, and process; the evidence does not support one nationwide formula.
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.
Liquamen ex piris (Palladius' pear liquamen)
A late-antique Roman recipe in which very ripe pears are crushed with salt, matured for three months and drained, giving a pale liquid called liquamen.
High risk
Hentak
Manipuri fermented fish-and-aroid paste, formed into balls or kept in an earthen pot, used to season Manipuri dishes. Its method is documented in outline only.
High risk
Gulf shrimp head-and-shell koji garum
Chef Alex Perry makes this modern shrimp garum from Gulf white shrimp heads and shells, koji, water and salt. He holds the mash at 60°C for two months, then strains the liquid for use as a seasoning.
High risk
Yellow-pea koji garum
Yellow-pea koji garum is a dark liquid seasoning made by holding cooked split peas with rice koji, salt and water while the koji enzymes break down the mash.
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
Meat-trim koji garum
Meat-trim koji garum is a savoury liquid seasoning made by holding meat scraps with rice koji, salt and water at steady warmth before straining the mash.
High risk
Koji mushroom garum
Mushroom garum turns mushrooms, rice koji, salt and water into a dark savoury seasoning. A sustained warm hold lets koji enzymes break down the mixture before straining.
Elevated risk
Guimaras guinamos
Guinamos is a shrimp paste made on Guimaras in the Philippines: small shrimp salted by hand, sun-dried and trodden by foot until it turns smooth.
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
Mindeshi
Mindeshi (also Mendeshi) is a Sudanese fermented paste made from small fish, pounded and sometimes dried. Sources disagree about how it relates to Terkin and do not establish one validated process or safety control.
Anchoiade
A Provencal dip of anchovies, garlic, capers and olive oil, pounded or blended to a creamy paste and served with raw vegetables, bread and eggs.
High risk
Padaek
Padaek is a Lao salt-fermented freshwater fish paste used as a seasoning and preserved food. This record covers documented uses and safety gaps; it does not offer an unvalidated home method.
High risk
Mushroom garum (koji garum)
Mushroom garum is a savoury, smoked sauce made by crushing mushrooms with salt and rice koji and letting the mixture brew for months, a modern use of the garum method without fish.
Elevated risk
Oenogarum
Oenogarum is fish sauce mixed with wine, pepper and often olive oil: a Roman table sauce in the Apicius cookbook, and a reduced, strained sauce in a later medical text.
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.
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.
Elevated risk
Nam pla ra sauce with mulberry leaves
Coconut sugar starts this cooked sauce, followed by shrimp paste, garlic brine and pieces, two distinct pla-ra inputs, mulberry leaves, water and later seasonings.
Elevated risk
Nam pla ra sauce with cane sugar
Concentrated pla-ra liquid and pla-ra ton are combined with shrimp paste, sugar and seasonings, simmered for about 30 minutes, strained and cooled.
Elevated risk
Nam pla ra with pickled garlic
Purchased pla ra is boiled with pickled-garlic heads and water, then seasoned, boiled again, cooled and transferred; several captioned ingredient names or amounts remain unresolved.