Funazushi: The fermented predecessor of modern sushi

Re:Funazushi: The fermented predecessor of modern sushi by jrochkind1 on Wednesday June 30, 2021 @08:57PM (#27695263)

Fish sauce is another kind of fermented fish. While it is definitely pungent and is disliked or an acquired taste for some, it isn't nearly as intense as what you describe and is loved by many. Southeast-asian-style fish sauce does not have an ammonia smell.

Perhaps not all fermented fish is the same. I doubt the Japanese one discussed here is similar to that Swedish dish, or has an ammonia smell.

> Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years

https://en.wikipedia.org/wiki/Fish_sauce

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Re:Funazushi: The fermented predecessor of modern sushi by kurthr on Saturday July 03, 2021 @11:59AM (#27722509)

As soy sauce which is fermented tofu (like stinky tofu), and fish sauce is to fermented fish, they are much more accusable than their source materials. Also, I'll note that a fish is often added to many traditional soy sauces in south Asia.

As author of the parent comment, I like both of those sauces and cook with them... but fermented whole fish (herring) is another kettle of fish entirely!

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