Fermented Fish Products of North East India: A Review

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Published: 2023-08-10

DOI: 10.56557/upjoz/2023/v44i173597

Page: 80-85


Gayotree Agni Borah

Department of Zoology, Bahona College, Bahona, Jorhat, Assam, India.

Somim Nasreen *

Department of Life Sciences, Dibrugarh University, Dibrugarh, Assam, India.

*Author to whom correspondence should be addressed.


Abstract

Fermentation is a metabolic process which convert an organic compound into alcohol or acids without using any oxidizing agent. Different tribal and non tribal people of north eastern region of India depends upon fermentation method for preparing different fish products. All these fermented fish products are unique in their preparation methods. To make different fermented fish products, they used different fresh water fish species. Some of these fermented fish products are believed to have health benefits.  Present communication is a review on the different fermented fish products prepared in north east India.

Keywords: Fermentation, fermented fish, fermented fish products, North East India


How to Cite

Borah , G. A., & Nasreen , S. (2023). Fermented Fish Products of North East India: A Review . UTTAR PRADESH JOURNAL OF ZOOLOGY, 44(17), 80–85. https://doi.org/10.56557/upjoz/2023/v44i173597

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