Fermented Fish Products in East Asia

Books - Book
30 Nov 2004 -
Although fermented fish products are of major importance in East Asia, and particularly in Southeast Asia, studies of them remain few, limited, fragmented, and often highly specialized. Most contributions deal with chemical analyses of these products, a description of the processing, the chemical changes that occur during processing, and fermentation within the general context of fish processing. In contrast, this comprehensive and highly detailed study is based on a 6-month field survey conducted jointly by the authors on the entire range of the fermented fish industry, from the catching of the raw materials through processing, to the culinary use and cultural-ecological context. The survey was conducted in Bangladesh, Cambodia, China, India, Indonesia, Japan, Korea, Malaysia, Myanmar, the Philippines, Taiwan, Thailand, and Vietnam.

Also available online or as a CD.
Author: Ishige,N.
Organizer: International Resources Management Institute
Location: Hong Kong