An Important Ingredient of Traditional Fermented Fish in Northeast India, Puntius sophore: A Mini Review

The review emphasizes the utilization of Puntius sophore, a widely available Indigenous small fish species in northeast India, as a raw material for the preparation and processing of fermented fish products. The fish species is regarded as highly nutritious and has comparatively higher nutritional values than larger fishes such as Labeo rohita and Hypophthalmichthys molitrix. The fermented fish product was also found to be rich in essential nutrients and probiotics. The northeast region (NER) of India is inhabited by various communities following different traditions, cultures, customs, beliefs, and dietary habits, and has its unique knowledge and technique used for the preparation of fermented fish products. Although known by different vernacular names, these fermented fish products are more or less similar in taste, and the culinary methods used are also quite similar. The principle behind its processing is the same; however, the processing technique might slightly differ. These records have been documented by several authors, along with their nutritional values and microbial diversity. Efforts have been made to compile these records in the present study keeping in mind the importance of P. sophore in the entire scenario of fermented fish processing in NER and the dependence of local people on this Indigenous Small Fish species.