Abstract
Fermentation is a metabolic process which convert an organic compound into alcohol or acids without using any oxidizing agent. Different tribal and non tribal people of north eastern region of India depends upon fermentation method for preparing different fish products. All these fermented fish products are unique in their preparation methods. To make different fermented fish products, they used different fresh water fish species. Some of these fermented fish products are believed to have health benefits. Present communication is a review on the different fermented fish products prepared in north east India.
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