TO BOIL OR NOT TO BOIL? - DILLEMA OF FISH SAUCE (BUDU) FERMENTATION

One of the most favorite traditional food condiments in Malaysia especially in Kelantan is the use of budu. Budu is a form of fermented fish sauce which is derived by the fermentation of fish such as anchovies.
Similar fish fermentation products are to be found in many Asian countries. Differences might be in the type of fishes they used as the fermentation substrate or conditions of the fermentation
The end products of the fish fermentation is the fish sauce which are popularly used to add taste to cooking or even as dipping sauce
In budu fish sauce fermentation it is more considered a protein fermentation rather than a carbohydrate fermentation. Thus the type of fermentation end products differs.
Whatever the fermentation products is it is very important that the characteristics or the taste and smell of the fermentation products be preserved or sustained
I find it strange in the case of budu fermentation that at the end of the fermentation process when the rich supernatant is obtained, it is subjected to high boiling temperature
Now, heating is important in any fermentation process. Its application can be positive or negative depending on purpose, when and where and the exposure of the heat. The use of improper heating might for all defeat the purpose or the characteristics of the fermentation products.
We all know in general fermentation products are volatile and short chain carbon compounds. Applying heat in an inefficient way could result in the loss of aroma and flavours of the fermentation products. So we might get just a rich salty broth which is nutritionally not good but ideal for raising your high blood pressure!
The question now is whether it is really necessary to boil the fish sauce and if so what are the best alternatives of applying the heat with minimum damage to the fish sauce?



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