Yes, typically the fish is cooked before being fermented.
Understanding the Fermentation Process
Based on common practices, particularly as described in the context of fermented fish from China and Japan, a crucial step in the preparation involves cooking the fish before the fermentation process begins.
The provided reference explicitly states: "Before fermentation, a cooking step takes place. Cooked fish is then fermented with species of Aspergillus and, after fermentation is complete, the product is dried." This highlights that the raw fish undergoes cooking first, and it is this cooked fish that is subsequently subjected to fermentation.
Steps in Preparing Fermented Fish (Example from Reference)
The process, as described in the reference, often follows a specific sequence:
- Cooking: The fish is initially cooked. This step is essential before fermentation.
- Fermentation: The cooked fish is then fermented, often utilizing specific microorganisms like Aspergillus species.
- Drying: After fermentation is finished, the product is dried.
- Preservation (Optional but common): In some regions, like China, the fermented fish might be preserved further, for instance, in a fermented rice product known as lao-chao.
This sequence confirms that the final fermented fish product originates from fish that was cooked beforehand.
Key Stages Illustrated
| Stage | Description | Condition of Fish |
|---|---|---|
| Pre-fermentation | Initial preparation, including cooking. | Cooked |
| Fermentation | Cooked fish undergoes fermentation with microorganisms. | Cooked & Fermenting |
| Post-fermentation | Product is dried and potentially preserved. | Cooked & Fermented |
This method of cooking first is a common practice in many traditional food fermentation processes, not just for fish, as it can help with safety, texture, and preparing the substrate for microbial action.
