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Fermented fish products of North-East India
B. Ray , S. Nath , P. Murmu , D. Das
 
Abstract
Fermentation can be characterized as any method used to produce a good using a large culture of microorganisms. Lactic acid bacteria (LAB) are the principal microorganisms used in fermentation are often termed as probiotic, i.e., beneficial to human health. Basically, the fermentation process enriches and improves the flavour, aroma, and texture of food; preserves food by producing organic acids; improves nutrition; reduces endogenous toxins; shortens cooking time and reduces fuel consumption. The North-Eastern Indians produce various types of region-specific fermented foods having their own distinct substrates and techniques of manufacture. Due to the delicate flavor, excellent nutritional value and involvement of economic infrastructure, fermented fish products have become one of India's most popular native foods in the north-eastern region. Fermentation is such an age-old preservation practice especially for tiny sized freshwater fish such as Setipinna sp, Puntis sphore, and so on to produce products like shidal in Assam, ngari in Manipur, hentak, lona ilish, tungtap, and numsing in the northeastern India. The northeastern local population uses Indian fermented foods both as traditional medicine and part of their diet. A number of peptides generated from dietary proteins during fermentation of fish, are known to exhibit biological activities, such as antibacterial capabilities, blood pressure and cholesterol-lowering effects, antithrombotic and antioxidant activities. 
 
Keywords
Fermented fish product, Shidal, Ngari, Hentak, Godak
 
Corresponding author
Beauty Ray
 
References
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  • Published online
  • 16th June, 2023
 
How to Cite the Article
Ray B, Nath S, Murmu P and Das D (2023) Fermented fish products of North-East India. Chronicle of Aquatic Science 1(1): 23- 29 
 
Copyright
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. 

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