Ethnic fermented and preserved fish products of India and Nepal
Namrata Thapa
Journal of Ethnic Foods
Abstract
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.
Extracted Claims
11 claims extracted from this paper into the knowledge graph
lashim is an ethnic sun-dried and salted fish product
“karati, bordia, and lashim are sun-dried and salted fish products.”
hentak is an ethnic fermented fish product
“ngari, hentak, tungtap, and shidal are fermented fish products;”
karati is an ethnic sun-dried and salted fish product
“karati, bordia, and lashim are sun-dried and salted fish products.”