1. An overview of some ethnic fermented fish products of the Eastern Himalayan region of India 
Ranendra K. Majumdar, Deepayan Roy, Sandeep Bejjanki, Narayan Bhaskar 
Journal of Ethnic Foods 
Volume 3, Issue 4, Pages (December 2016)
DOI: /j.jef
Copyright © 2016 Korea Food Research Institute Terms and Conditions

2. Fig. 1
Fermented fish product, “punti shidal.” It is made from Puntius spp. It is a very popular fermented fish product of the Eastern Himalayan region of India. Fermentation period is 3–5 months in an earthen container. This can be stored at room temperature.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

3. Fig. 2
Fermented fish product, “phasa shidal.” It is made from estuarine fish Setipinna phasa. It is a very popular amongst poor people as substitute of punti shidal. Fermentation period is 3–5 months in an earthen container. This can be stored at room temperature.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

4. Fig. 3
Oil processed “matka.” Earthen pear-shaped container used for fermentation of fish. The most common size is having the dimension of neck diameter 8 inch, diameter of middle expanded part 24 inch, and height 36 inch. The capacity ranges from 1 kg to 40 kg. Before use, matkas are smeared with oil followed by drying under sun repeatedly for 7–10 days. Usually such matkas are breakable and used for one time only.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

5. Fig. 4
Sorting of dried Puntius fish before fermentation. This is done to remove broken pieces of fish. It also helps to remove other undesirable matter from the dry fish.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

6. Fig. 5
Washing of dried Puntius fish in running water. It also helps in removing dirt, etc. attached to the fish. This is usually done in clean running water, preferably in a river. This process is done in the evening.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

7. Fig. 6
Filling of matka with partially dried Puntius fish. The matka is kept in soil after digging a small pit to avoid breaking during compact filling. The dug-out soil is gathered surrounding the underground portion of the belly and matka is fixed to the ground very tightly ensuring that it stands exactly at vertical position. Clean gunny bags are spread surrounding the matka to avoid any raw material getting contaminated with the soil underneath. After fixing the matka in the ground, the partially dried fish are spread in a layer and uniform pressure is applied with bare hand or feet (in case of a large mouth matka).
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

8. Fig. 7
Filled matka with Puntius fish up to the neck region. Once the matka is filled up to the neck, filling is stopped. Then it is primarily sealed with a cover paste. Cover paste is prepared from the dust of dry fish. The thickness of the cover layer is 2–2.5 inch.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

9. Fig. 8
Filled and sealed matka with clay soil. The wet seal of cover paste of the filled matka is covered with either any broad leaf or newspaper. Then it is finally sealed by a layer of wet mud made from clay soil. This layer is checked on, often for about 2 weeks, for any crack and is repaired immediately by fresh wet mud. The mud clay layer is given as final layer upon the mouth of matka in order to seal entry of air/moisture inside the matka; moreover, it protects the cover paste from flies and maggots.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

10. Fig. 9
Filled and sealed matka in a fermentation shed. The filled matkas are lifted to the surface and left undisturbed under a shade for maturation. The usual period of maturation is 4–6 months but it may be extended to 1 year. The fermentation should allow partial sunlight to enter and also slight rainfall. There should be free air movement crossing the fermentation shed.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

11. Fig. 10
Traditional culinary preparation from shidal. Two popular traditional preparations from shidal are shidal chutney and godhak. Godhak is a completely oil-free preparation from shidal and is considered to be good for health and an appetizer too.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
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12. Fig. 11
Lonailish. It is a salt fermented fish product, prepared exclusively from Indian shad (Tenualosa ilisha). The product is sliced hilsa, about 1.50–2.00 cm in thickness. A typical lonailish has a uniform pink color with a glossy appearance. It has a characteristic strong aroma mixed with some sweet, fruity, and acidic notes along with some saltiness.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
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13. Fig. 12
Tenualosa ilisha. Hilsa is considered as fatty fish. It is also known as Indian shad. This fish is very much popular in almost all fish-eating communities due mainly to its peculiar flavor and taste.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

14. Fig. 13
Diagonally cut steaks of hilsa fish. The fish are cut diagonally in such a way that the steak/chunk has more flesh exposed than that or the skin. The thickness of the steaks is generally 1.5–2.0 cm.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

15. Fig. 14
Salt cured steaks of hilsa fish prevented from exposure to sunlight. Salt cured steaks of hilsa fish. Each of the fish steaks are rolled thoroughly in salt (fish to salt ratio is 4:1) and kept in a bamboo made basket layer after layer with flesh side down. Salt is sprinkled between each layer and above the top layer. The filled basket is covered with a black polythene sheet so as to avoid entry of light. The baskets are stored in a dark place. The self-brine formed is allowed to drain. In dry salted condition, fish steaks are kept for 48 hours. A considerable amount of moisture content of fish is reduced during this process and color of the flesh becomes dull white and texture becomes somewhat tough.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

16. Fig. 15
Salt cured steaks of hilsa fish after 48 hours of storage. Salt cured steaks of hilsa fish. Each of the fish steaks are rolled thoroughly in salt (fish to salt ratio is 4:1) and kept in a bamboo made basket layer after layer with flesh side down. Salt is sprinkled between each layer and above the top layer. The filled basket is covered with a black polythene sheet so as to avoid entry of light. The baskets are stored in a dark place. The self-brine formed is allowed to drain. In dry salted condition, fish steaks are kept for 48 hours. A considerable amount of the moisture content of the fish is reduced during this process and the color of the flesh becomes dull white and texture becomes somewhat tough.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

17. Fig. 16
Salt cured hilsa steaks in saturated brine in tin container for fermentation. Salt cured steaks of hilsa fish. Each of the fish steaks are rolled thoroughly in salt (fish to salt ratio is 4:1) and kept in a bamboo made basket layer after layer with flesh side down. Salt is sprinkled between each layer and above the top layer. The filled basket is covered with a black polythene sheet so as to avoid entry of light. The baskets are stored in a dark place. The self-brine formed is allowed to drain. In dry salted condition, fish steaks are kept for 48 hours. A considerable amount of moisture content of fish is reduced during this process and color of the flesh becomes dull white and texture becomes somewhat tough.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions