Ethnic fermented and preserved fish products of India and Nepal
Ethnic fermented and preserved fish products of India and Nepal / Namrata Thapa
p. 69-77 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.3 No.1(2016 Mar.), p. 69-77 3:1<69 ISSN 2352-6181↔ 저자: Namrata Thapa, Department of Zoology, Sikkim Government College, Sikkim University
The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun-dried/fermented/salted fish products. Suka ko maacha and gnuchi are ethnic smoked and dried fish products; sidra and sukuti are sun-dried fish products; ngari, hentak, tungtap, and shidal are fermented fish products; and karati, bordia, and lashim are sun-dried and salted fish products. No fish sauce or shrimp products are prepared and used as condiments in the local diet in the Eastern Himalayan regions.