Parameters
Temperature
15°C optimal
10°C to 20°C range
Temperature range for optimal fermentation
Time
3 lunar cycles
2 lunar cycles – 5 lunar cycles
Equipment
Shark meatSeawaterFermentation vessel
Sensory Profile
Aroma ()
FishyPungentUmami
Compounds: Trimethylamine, Ammonia
Taste
UmamiSalty
Texture
SoftSlimy
Wine Analogy
Like an overripe Camembert crossed with surströmming
Coffee Analogy
None - too extreme for comparison
Perfume Analogy
Imagine ammonia layered with decomposing seaweed
Culinary Applications
Rewena paraoaMāori bread starterFermentation base using potato instead of shark
Kaanga pirauRotten corn delicacyParallel fermentation process
Tio rekerekeFermented musselsAdaptation for shellfish preservation