Fermented Fish Products in East Asia: IRMI Research Study 1
by Kenneth Ruddle and Naomichi Ishige
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.
236 pages, 97 figures, 21 tables and 100 color photographs.
ISBN 978-0-9795459-0-0 0-9795459-0-0 (online version); 978-0-9795459-1-7
0-9795459-1-9 (CD version); 978-0-9795459-2-4 0-9795459-2-7 (printed
version).
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