Nutrient rich, low in salt production of fish sauce



A new process for producing nutrient rich, low in salt fish sauce from non-marketable and/or discarded fish is proposed. The process is based on a combination of techniques accelerating fermentation. Preliminary results show that the production time can be decreased from 12 months to 2 months, while retaining most of the original flavor.

Technology Description

Fermentation can be accelerated in three ways (or combination thereof): use of exogenous enzymes, elevated temperature (eg 45oC) and hydrolysis of fish tissue at lower salt concentration and acidic environment. Preliminary results show that the fermentation process can be decreased from 12 months to 2 months, while retaining most of the original flavor.

Main advantages

  • Faster process
  • Low salt concentration
  • Utilization of non-marketable and/or discarded fish
  • Proven technology

Stage of development

The process is experimentally proven (TRL3) with the following tests carried out:

1. Hydrolysis of fish tissue at lower salt content and at acid condition

2.  Fermentation at elevated temperature

3. Addition of exogenous enzymes

Challenge and needs

Main challenges and needs for further development refer to the following:

a) test the three methods on the specific raw material that will be used

b) adjust process parameters to enhance flavor

c) complete compositional analysis to point out the health beneficiary components of the fish sauce

d) evaluate application of technology on fish discards

Intellectual property

A prior art search is under development

Potential markets and targets

Growing awareness regarding healthy food boost the demand of fish sauce and drives the growth of the global market that is expected to register a CAGR of 3.2%, during the forecast period (2019-2024). With the major producers concentrated in Southeast Asian countries the distribution channels play a crucial role in the market. But the major challenge faced by the fish sauce market is the easy availability of other substitute sauces, coupled with the time and cost involved in the preparation of fish sauce. To this latter challenge the proposed process provides a potential solution that could be adopted by the fish processing industry and the condiments and flavor enhancers companies as well.

Potential partners

Fish processing industry, condiments, flavor enhancers companies.

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