Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso

The suitability of various under-utilized fish species as starting material for the production of a miso-like fermented product was studied. To the end, four under-utilized fishes and shellfishes—spotted mackerel, lizard fish, horse mackerel, and common squid—were fermented, under either washed or unwashed conditions, with malt-rice (kome-koji) as a starter, and their quality parameters assessed. The protein content of the fermented fish pastes (18.1–22.4%) was superior to that of fermented soy paste (12.9%). Our analyses of other physico-chemical parameters of the finished products, including free amino acid, oligopeptide, organic acid, and mineral content, also revealed the potential utility of both washed and unwashed fish meat for the production of miso-like fermented fish pastes. Sensory evaluation revealed the potential of the washing step to produce a consistent product for large-scale production.