An overview of some ethnic fermented fish products of the Eastern Himalayan region of India
Bibliographic Data
| ID | 5167546 |
|---|---|
| Authors | Ranendra K Majumdar (0000-0002-5506-2845, Central Agricultural University, corresponding author), Deepayan Roy (0000-0003-0137-2749, Central Agricultural University), Sandeep Bejjanki, Sandeep K Bejjanki (Council of Scientific and Industrial Research), Narayan Bhaskar, Bhaskar Narayan (0000-0001-5672-4612, Council of Scientific and Industrial Research) |
| Year | 2016 |
| Volume | 3 |
| Issue | 4 |
| Pages | 276-283 |
| Publication date | 2016-12-01 |
| 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.2016.12.003 |
| OpenAlex | W2560053937 |
| Language | EN |
| Citations received | 2 |
| References cited | 8 |
Like southeast Asian countries fermented fish is a well known strategy of food preservation in the northeast region of India. The northeastern region of India is known for its vast natural resources and a cauldron of different people and cultures, lie deep in the lap of easternmost Himalayan hills in northeastern part of India. Here the fermentation technology evolved by compulsion of people. Popular fermented fish products of this region of India include Shidal and lonailish. Fermented fish contributes a regular menu in the diets of people of almost all categories. The traditional technology was explored by thorough interrogation with the local producer in their place. The origin of the technology as well as the compulsion for diversification of the traditional fish drying process to fermentation was known from the very old people in the community. The technology was observed while in operation and attempted to justify the science behind each step in the fermentation process. The Shidal technology was found to be evolved even before the use of salt by the people. It was revealed that as the northeastern states of India, being the highest rainfall area of the world, did not provide a congenial environment for simple sun drying of fish and fermentation was the only option to preserve fish
Biology · Business · Ethnic group · Fermented fish · Fish · Fishery · Geography · Natural resource · Political science · Biochemical Analysis and Sensing Techniques · Meat and Animal Product Quality · Protein Hydrolysis and Bioactive Peptides · Ecology · Marketing
| Citations per year | 0.22 |
|---|---|
| Citation span | 2017 - 2021 (5) |
| Highly cited | No |