Description
Sapo is a traditional Amazonian fermented fish product made by fermenting fish in a plant-based brine at ambient temperatures.
Technical
The process relies on lactic acid bacteria (e.g., Lactobacillus spp.) to convert fish-derived carbohydrates into lactic acid, while proteolytic microbes break down proteins into peptides, ammonia, and volatile sulfur compounds. The resulting acidification (pH 4.5–5.5) preserves the fish and imparts a characteristic pungent flavor.
Science
Primary Reaction
lactic acid fermentation and proteolysis
Sensory Profile
Aroma ()
pungentfishyearthysulfurouscomplexammoniacalfermented
Origin & History
Civilization
indigenous Amazonian peoples