Abstract
AbstractSalt-fermented fish, a typical food in many regions of the world, was classified into three types depending on the processing method. It was divided into a process of fermenting by adding fish and salt only, a method of filtering it to form a fish sauce, and a method of lactic acid fermenting by adding additional carbohydrates. The free amino acids produced in large quantities through fermentation make salt-fermented fish a valuable protein source in regions where rice is the staple food. Furthermore, they also have significant amounts of omega-3 fatty acids (EPA and DHA), making them nutritionally excellent and functional, with antioxidant, antihypertensive, and fibrinolytic activities that benefit cardiovascular health. Some lactic acid bacteria (LAB) isolated from fermented fish products have beneficial effects on humans, including bacteriocin and probiotic effects. Looking to the future, the potential benefits of reducing naturally occurring biogenic amines and adjusting the salt content for storage stability could further enhance the health and taste benefits of salt-fermented fish, providing hope and optimism for the future of food preservation and nutrition.
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