Fermented Products from Dried Indigenous Fishes of Northeast India Using Traditional Methods

Similar to the Southeast Asian countries preservation of fish by fermentation is a well known approach in the northeastern region of India. A variety of region-specific fermented fish products have been developed from the northeastern region owing to its diverse ethnic communities. The traditional culinary practices of various fermented fish products are passed from the ancestors to subsequent generation and the process is refined through indigenous traditional knowledge. Each ethnic group has developed its own method and techniques for fermentation of fish that leads to diverse taste, flavour, texture and nutritional attributes. Fermented fish contributes a habitual item in the diets of people of northeastern region and has been carrying this tradition from time ancestral. The indigenous people of north east uses fermented fish products both as traditional medicine and part of their diet owing to its health benefits. Among the different traditional fermented fish products from North-East India, hentak, ngari in Manipur and shidal in Assam are well-known for its significant consumption. The fermented fish products have own significance as a part of many North-Eastern religious festivals and cultural ethnicity. Preservation of fish by fermentation process is particularly suitable for the northeastern states of India as the region did not provide an ambient environment for simple sun drying of fish. However, application of scientific methodology and good manufacturing practices in the processing of fermented fish products would contribute significantly to the regional economy by boosting the livelihood of the rural ethnic community.