Have you ever heard of Budu fermented fish sauce? I was watching a TV show about Malaysia cooking and on this particular show they left massive containers of fish and salt in the sun for months and they stirred it every day. This blew my mind so I had to find out more.
- Budu is a Malaysian fermented anchovy sauce that is left to ferment in earthen containers in the sun or shade for 6-18 months.
- The primary ingredient in Budu is anchovies. They should be fresh and of high quality. The anchovies are thoroughly cleaned, and their guts are removed prior to beginning the fermentation process.
- In the fermentation process, small fish are immersed in a brine solution for 6 to 18 months.
- During fermentation, the anchovies liquify and proteolytic and halophilic microorganisms convert the fish proteins into amino acids and peptides, which give the sauce its characteristic taste.
- Budu is commonly used as a dipping sauce for fresh vegetables or grilled meat, and it is also used as a flavoring agent in soups and stews. In some parts of Malaysia, budu is even used as a substitute for soy sauce or fish sauce in recipes.
- Budu is a thick, sticky brown liquid with grey colloidal fish flesh separated from the fish bones suspended in it, and it has a salty taste.
- Tamarind and palm sugar are often added to the mix, giving the sauce a dark brown color. Budu is cloudy in color due to the sediment of fish bones and hydrolyzed fish meat.
- The word “budu” in the Telugu language typically refers to a bad or foul smell. It is often used to describe something that emits an unpleasant odor.
- Consumption of Budu can potentially be detrimental to health due to its high histamine and purine content.
- I don’t know a lot about fermented food other than it’s good for your gut. I have no interest in trying this one. Have you ever eaten Budu fermented fish sauce?