Description
Fermented Siamese Mud Carp Fish - 500 g
Fermented Siamese Mud Carp Fish is a classic ingredient in Southeast Asian cuisine, where fermented fish products have a long culinary tradition. The product consists primarily of fermented carp of the species Henicorhynchus Siamensis, which makes up 95 percent of the content, supplemented with 5 percent ground roasted rice. The fermentation process gives the fish an intense, salty, and umami-rich flavor profile that differs significantly from fresh fish. The consistency is soft and paste-like, making it easy to work with in the kitchen. The product is typically used as a flavor enhancer in traditional dishes such as soups, curries, stews, and dipping sauces, where just a small amount is enough to significantly boost the flavor. It is particularly popular in Thai and Laotian cuisine, where fermented fish is a fundamental flavor component. The 500 g jar is practical for frequent use and is best stored in a cool, dry place. The product is rich in protein with 12 g per 100 g and has a low carbohydrate content. The salt content is high, which is characteristic of fermented fish products, and this should be considered during preparation. Fermented fish like this is a key element for anyone wanting to explore authentic Southeast Asian cooking at home. It appeals to food enthusiasts seeking genuine Asian flavors, as well as to people with roots in Thailand, Laos, or neighboring countries. The product is suitable as a fermented fish sauce alternative, an Asian spice, an umami source, and a traditional fish paste for Asian cuisine.
Product Declaration
Ingredients:
fermented siamese mud carp FISH (Henicorhynchus Siamensis) 95%, ground roasted rice 5%
Allergens: FISH
Nutritional content per 100 g
| Nutrient |
Amount |
| Energy |
311kJ / 74kcal |
| Fat |
2.7 g |
| –
of which saturated fatty acids |
1.3 g |
| – of which unsaturated fatty acids |
g |
| Carbohydrate |
0 g |
| –
of which sugars |
0 g |
| Protein |
12 g |
| Salt |
18 g |
| Calcium |
mg |
