Accelerated Fish Sauce Fermentation

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This proposal is to extend a recently completed NSERC Engage project between the PI and the industrial partner (Neptune, 3349559 Canada Inc.). The overall objective of the Engage project was to develop novel cost-effective technologies to produce safe fermented fish sauce from underutilized species, and create new opportunities to grow the company. Fish sauce is an amber-colored liquid with a distinct flavor, and is traditionally made from fermentation of underutilized fish and its byproducts with salt. It is used as condiment in cuisines of several Southeast and East Asian countries. The fermented product is typically mixed with other ingredients to "mellow" its harsh taste and aroma, to form an intense savory product that can add a lush umami-richness to foods. The population of Asian immigrants in North America has grown steadily, resulting in increasing demand for fish sauce in Canada and the US. Fish sauce from Thailand and Vietnam are the ones commonly found in supermarkets in North America. However, it is well known that not all the fish sauce on the market are authentic, and various food and health regulatory agencies have reported fake and counterfeit types. For example, a hot water extract from seaweed, vegan bouillon, and mushroom was presented as fish sauce; the US FDA recently banned an adulterated fish sauce called "pairoj", for non-compliance with FDA HACCP requirements for controlling hazards of botulism and histamine; unsafe handling and packaging; or storage under conditions that render them potentially injurious to human health. According to the industrial partner, the local market has keen interest in a made in Canada fish sauce versus varieties on the market from Asian countries for unhygienic and safety concerns. The company initially identified 2 abundant underutilized fish species in the just completed Engage project for exploitation to produce fish sauce for both the domestic and export markets. However, the reality of the seasonal and unpredictable nature of the fish harvest have necessitated the study and inclusion of other abundantly harvested underutilized fish species, i.e., alewife, herring and mackerel, to ensure that the venture is both viable and sustainable.