“Fish Fermentation: Techniques and Uses” explores the ancient and modern techniques of fermenting fish, a process integral to many cultures worldwide. We discuss the importance of understanding traditional methods even in today's fast-paced, machine-driven world. Fermented foods, enjoyed globally, have undergone significant changes, and some traditional tastes are now rare.
Our book covers various fish fermentation techniques, from traditional practices to modern innovations. It is an invaluable resource for professionals, students, and anyone pursuing a career in this field. We compile information on fish fermentation methods from different countries, providing a comprehensive overview.
The main purpose of this book is to detail the fermentation procedures used in the fish food industry and homemade methods. We highlight the numerous benefits of including fermented fish in the diet, noting that while it offers health benefits, it should not be consumed daily due to the presence of various enzymes and microbiota.
We also examine the impact of the pandemic on aquaculture and the food industry, emphasizing the importance of adhering to protocols to ensure consumer safety and satisfaction.
