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'''Fermented fish''' is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. [[Fermentation]] is a method which attacks the ability of [[microbial]]s to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the [[pH]] drops below 4.5.
A modern approach, [[biopreservation]], adds [[lactic acid bacteria]] to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and [[peptide]] [[bacteriocin]]s. It can also produce the antimicrobial [[nisin]], a particularly effective preservative.<ref>
Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste.
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| [[File:Fesikh of Desouk.JPG|120px]]
| align=center | [[Egypt]], [[Sudan]]
| Fermented, salted and dried gray [[mullet (fish)|mullet]], of the [[mugil]] family, a saltwater fish that lives in both the [[Mediterranean]] and the [[Red Sea]]s.<ref>
In Sudan species used are ''Alestes'' spp. and ''Hydrocynus'' spp. Processing time is 10 to 20 days. The products is packed in wooden boxes and also in used vegetable oil tins.
In the case of [[terkeen]] the fermented fish is warmed up and stirred at the end of the processing period, resulting in a paste that includes small fish bones and has a taste resembling both liver pâté and anchovy paste.
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| align=center | [[Manipur]], India
| Ngari is a traditional fermented food of Manipur. It is prepared by fermenting smaller freshwater fishes with mustard oil and salt. The dried fish are then tightly packed them in a big clay urn which is made airtight. The urn is buried for 30–40 days. Ngari is roasted lightly prior to consumption, and then added in many Manipuri dishes, such as ''[[eromba]]''.<ref>Jeyaram K, Singh TA, Romi W, Devi AR, Singh WM, Dayanidhi H, Singh WM and Tamag JP (2009) [http://nopr.niscair.res.in/bitstream/123456789/2982/1/IJTK%208 "Traditional fermented foods of Manipur"] {{Webarchive|url=https://archive.today/20130218003355/http://nopr.niscair.res.in/bitstream/123456789/2982/1/IJTK%208 |date=2013-02-18 }} ''Indian Journal of Traditional Knowledge'', '''8 (1): 115–121.</ref><ref>
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| align=center | [[Thai cuisine|Thailand]]
| Fermented [[fish sauce]] made by pickling several varieties of fish, mainly [[snakehead murrel]]. The fish is cleaned, cut into pieces and mixed with salt and rice bran. This is then left in a big jar covered with a wooden lid, to ferment for three months to a year.<ref>
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