Description
Alkaline hydrolysis of fish proteins via wood ash creates umami-rich peptides while inhibiting spoilage microbes.
Technical
Potassium carbonate from hardwood ash raises pH to 9-10, activating endogenous fish proteases (cathepsins) while suppressing microbial growth through ionic strength effects. Maillard reactions between liberated amino acids and reducing sugars develop complex flavors.
Culinary Significance
Produces a funky, savory condiment with custard-like texture, used as flavor enhancer in soups or rice dishes.
Science
Primary Reaction
alkaline proteolysis
Parameters
Temperature
15°C optimal
8°C to 22°C range
Time
30 days
14 days – 90 days
Equipment
Hardwood ash (Quercus or Fraxinus spp.)Stoneware fermentation vesselsWeight stones for submersion