Fermentation of Fish

“Fermentation of Fish offers a detailed exploration of one of the oldest yet increasingly relevant methods of food preservation. This textbook introduces readers to the science, techniques, and cultural significance of fish fermentation—from traditional salt-based methods to modern, microbiology-informed practices.

Drawing on global examples, the book covers diverse fermentation styles, microbial dynamics, nutritional profiles, and the evolving consumer demand for probiotic-rich, naturally preserved foods. Special attention is given to traditional Indian practices, microbial safety, and innovations that balance authenticity with modern food safety standards.

Through clear explanations, scientific insights, and practical applications, this text helps students and professionals understand how fermentation enhances flavor, prolongs shelf life, and contributes to human health. It also addresses challenges such as spoilage, fat decomposition, and quality control—along with the impact of global events like the COVID-19 pandemic on the fish fermentation industry.

Ideal for students of food science, fisheries, microbiology, and culinary arts, this book serves as a comprehensive resource for understanding and applying fermentation techniques in both artisanal and industrial contexts.

Let this guide deepen your appreciation of fermented fish as both a scientific process and a culinary tradition. “