Description
Traditional preservation method using alkaline lye solution to reconstitute dried fish through protein denaturation.
Technical
Sodium hydroxide solution (pH ~11-12) breaks down fish proteins via hydrolysis, converting collagen to gelatin while dissolving hemicellulose in remaining connective tissue. The process creates a gel-like matrix of partially hydrolyzed proteins.
Culinary Significance
Creates a distinctive translucent texture and mild flavor, requiring careful preparation to remove residual lye before consumption.
Science
Primary Reaction
Alkaline hydrolysis of proteins
Parameters
Temperature
8°C optimal
4°C to 15°C range
Time
4 days
48 hours – 7 days
Equipment
Food-grade plastic containerspH meterNon-reactive utensils