Ethnic fermented and preserved fish products of India and Nepal | Zendy

Namrata Thapa | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Ethnic fermented and preserved fish products of India and Nepal

Author(s) -

Namrata Thapa

Publication year - 2016

Publication title -

journal of ethnic foods

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.405

H-Index - 18

eISSN - 2352-619X

pISSN - 2352-6181

DOI - 10.1016/j.jef.2016.02.003

Subject(s) - dried fish , shrimp , fish <actinopterygii> , fermented fish , salted fish , geography , fish products , fermentation in food processing , fishery , biology , lactic acid , genetics , bacteria

The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun-dried/fermented/salted fish products. Suka ko maacha and gnuchi are ethnic smoked and dried fish products; sidra and sukuti are sun-dried fish products; ngari, hentak, tungtap, and shidal are fermented fish products; and karati, bordia, and lashim are sun-dried and salted fish products. No fish sauce or shrimp products are prepared and used as condiments in the local diet in the Eastern Himalayan regions

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research