Thailand |
Homofermentative tetradforming lactic acid bacteria |
5–12 months |
>20% |
Stolephorus spp. Ristrelliger spp. Cirrhinus spp., salt |
Sauce |
Nam-pla |
Thailand |
Pediococcus pentosaceus, Lactobacillus alimentarius, |
8–12 days |
6–11% |
Puntius sophore, salt, palm sirup, roasted rice |
Whole (slices) |
Plaa-som |
Weissella, L. planetarium, |
Lactococcus garvieae, |
Zygosaccharomyces rouxii |
Sweden |
Halanaerobium |
3–4 weeks |
17% |
Baltic herring, salt |
Whole (slices) |
Surströmming |
Roman |
None reported |
9 months |
25% |
Tunnus thynnus, Scomber scombrus |
Sauce |
Garum |
Philippine |
None reported |
3–12 months |
22–26% |
Clupea spp. Decapterus spp. Leionathus spp., salt |
Sauce |
Patis |
Norway |
Lactobacilli |
9–10 weeks |
>5% |
Salmonid freshwater fish, salt |
Whole (slices) |
Rakfisk |
Malaysia |
Micrococcus luteus, Staphylococcus arlettae |
3–12 months |
20–30% |
Raw anchovies (Stolephorus spp.) and salt |
Sauce |
Budu |
Malaysia |
None reported |
2–3 weeks or 12 months |
>10% |
lampam java (Pontius gonionotus), black tilapia |
Whole |
Pekasam |
(Oreochromis mossambicus), uncooked rice, salt |
Korean |
Achromobacter, Bacillus, |
2 months or a few years |
5–30% |
Shrimp, shellfish, fish, salt |
Whole (slices) |
Jeotgal |
Brevibacterium, |
Flavobacterium, |
Halobacterium, |
Leuconostoc, Micrococcus, |
Pseudomonas, |
Staphylococcus, Sarcina, |
Saccharomyces, Torulopsis |
Japan |
Aspergillus, Eurotium |
3–4 months |
10–15% |
Skipjack (Euthynnus pelamis or Katsuwonus pelamis), eastern little tuna (E. affinis), frigate mackerel (Auxis rochei), frigate tuna |
Whole (slices) |
Katsuobushi |
(A. thazard), oriental bonito (Sarda orientalis) |
Japan |
Lactobacillus acidipiscis, Lactobacillus versmoldensis |
2–3 months |
20–30% |
Crucian carp, horse mackerel, chub mackerel, salt, cooked rice |
Whole (slices) |
Narezushi |
Japan |
Tetragenococcus muriaticus, Tetragenococcus halophilus |
12 months |
10–15% |
Mackerel, sardine, salt, cooked rice |
Whole (slices) |
Fish-nukazuke |
Indonesia |
Micrococcus, Streptococcus, Pediococcus sp. |
40 days |
10–20% |
Sardines (Engraulis japonicus), salt, glucose |
Sauce |
Bakasang |
India |
Staphylococcus; |
3–5 months |
0 |
Punti fish (Puntius sophore), phasa fish (Setipinna phasa) |
Whole |
Shidal |
Micrococcus, Bacillus |
India |
Lactococcus lactis ssp. lactis |
12 months |
None reported |
Puthy maas (Ticto barb), roasted green chilies, tomatoes, ginger, rice, salt |
Whole (slices) |
Hukuti maas |
India |
Lactococcus lactis subsp. cremoris, L. plantarum, Bacillus subtilis, Candida, Saccharomycopsis. |
4–6 months |
0 |
Puntius sophore |
Whole (slices) |
Ngari |
Iceland |
Moraxella, Acinetobacter, Lactobacillus sp. |
3–6 weeks |
0 |
Greenland Shark (Somniosus microcephalus), salt |
Whole (slices) |
Hakarl |
Ghana |
Micrococcus, Staphylococcus aureus, Staphylococcus sp., Bacillus sp., Lactobacillus sp., Pseudomonas, |
2–3 days |
15–40% |
Snakehead fish, salt, palm sirup, roasted rice |
Whole (slices) |
Momoni |
Pediococcus, Klebsiella, Debaryomyces, Hansenula, |
Aspergillus. |
Egypt |
None reported |
60 days |
20–30% |
Alestes baremose, Hydrocynus sp., salt |
Whole (slices) |
Feseekh |
China |
Halotolerant, LAB and Yeast |
6 months |
33% |
Anchovies (Engraulis japonicus), snakehead fish (Channa asiatica) |
Sauce |
Yu-lu |
China |
L. plantarum, Pediococcus pentosaceus, Leuconostoc, |
30–60 days |
3% |
Fresh-water fish (Cyprinus carpio L.), roasted rice, salt and sugar |
Whole (slices) |
Suan yu |
Paralimentarius, |
Saccharomyces cerevisiae, |
Hansenula anomala |
Benin, Togo, |
Bacillus, Staphylococcus, |
3–8 days |
15–35% |
Cassava fish (Pseudotolithus sp.), Spanish mackerel (Scomberomorus tritor), salt |
Whole (slices) |
Lanhouin |
Ghana |
Corynebacterium, |
|
Pseudomonas, Micrococcus, |
|
Streptococcus, |
|
Achromobacter, Alcaligenes |