Ethnic fermented and preserved fish products of India and Nepal
Bibliographic Data
| ID | 5167266 |
|---|---|
| Authors | Namrata Thapa (0000-0001-9527-4343, Government of Sikkim, corresponding author) |
| Year | 2016 |
| Volume | 3 |
| Issue | 1 |
| Pages | 69-77 |
| Publication date | 2016-03-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2016.02.003 |
| OpenAlex | W2297274930 |
| Language | EN |
| Citations received | 4 |
| References cited | 3 |
The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun-dried/fermented/salted fish products. Suka ko maacha and gnuchi are ethnic smoked and dried fish products; sidra and sukuti are sun-dried fish products; ngari, hentak, tungtap, and shidal are fermented fish products; and karati, bordia, and lashim are sun-dried and salted fish products. No fish sauce or shrimp products are prepared and used as condiments in the local diet in the Eastern Himalayan regions
Biology · Dried fish · Fermentation in food processing · Fermented fish · Fish · Fish products · Fishery · Geography · Salted fish · Shrimp · Biochemical Analysis and Sensing Techniques · Culinary Culture and Tourism · Identification and Quantification in Food
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An overview of some ethnic fermented fish products of the Eastern Himalayan region of India
Fermented fish products in South and Southeast Asian cuisine
| Citations per year | 0.4 |
|---|---|
| Citation span | 2016 - 2026 (11) |
| Highly cited | No |