Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy

Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy

Abstract Fermented seafood paste, terasi, is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made using planktonic shrimp (Acetes indicus) but some regional varieties of terasi...

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Bibliographic Details
Main Authors: Reggie Surya, David Nugroho, Nurkhalida Kamal, Kantiya Petsong
Format: Article
Language:English
Published: BMC 2024-01-01
Series:Journal of Ethnic Foods
Subjects:
Terasi
Shrimp paste
Fish paste
Fermentation
Ethnic food
Indonesian food
Online Access:https://doi.org/10.1186/s42779-023-00218-y

Internet

https://doi.org/10.1186/s42779-023-00218-y

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