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An overview of some ethnic fermented fish products of the Eastern Himalayan region of India.

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Relation http://ir.cftri.com/12770/
http://dx.doi.org/10.1016/j.jef.2016.12.003
 
Title An overview of some ethnic fermented fish products of the Eastern
Himalayan region of India.
 
Creator Ranendra, K. Majumdar
Deepayan, Roy
Sandeep, K. Bejjanki
Bhaskar, N.
 
Subject 02 Fermented foods
Fish
 
Description Background: 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.
Methods: 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.
Results: 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.
Conclusion: 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.
 
Date 2016
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/12770/1/J%20Ethn%20Foods%203%20%282016%29%20276e283.pdf
Ranendra, K. Majumdar and Deepayan, Roy and Sandeep, K. Bejjanki and Bhaskar, N. (2016) An overview of some ethnic fermented fish products of the Eastern Himalayan region of India. Journal of Ethnic Foods, 3. pp. 276-283.