In the fermentation process, "fish" refers to any fishery product that has undergone degradative changes due to enzymatic or microbiological activity in the presence or absence of salt. The overall processing steps of fish fermentation are the same all over the world. Proteins are broken down by the action of enzymes, which are sometimes assisted by microorganisms. Depending on the type of fish, paste can be stored at room temperature for one to several months. At this point, various bacterial and natural enzymes begin to solubilize fish proteins. Indeed, different bacterial strains can be isolated during this phase, while fungal and yeast loads tend to decrease throughout fermentation. Fermentation is the process of breaking down proteins in raw fish into simpler molecules that may be stored at room temperature. In some processes where it is controlled by adding salt, only a partial breakdown of the protein occurs, resulting in the production of a desired type of flavour while also ensuring the product's preservation. As a result, the fermentation of fish focuses primarily on the protein fraction and the lipid fatty components of the raw material. These goods go through natural fermentation in saline liquors, with or without de-gutting or deboning. It could help stimulate the immune system, control blood sugar and lower blood pressure too.
