Fermented fish

fermented fish - www.healthnote25.com

Fermented fish is one way to preserve fish and fish products traditionally. Fermentation is commonly done in various places long before the method of cooling and canning of fish. Nautical culinary is one type of food that is quickly damaged. Fermentation increases the acidity of the nautical cherries to the point where bacteria stop reproducing.

The modern method of increasing acidity without fermentation is the addition of antibacterial compounds with low pH, such as lactic acid, acetic acid, hydrogen peroxide, and certain peptides. But the fermented fish has a distinctive flavor and aroma because of the process experienced by the product.