This process combined with the fish’s uric acid infused it with a flavor profile that’s best described as blue cheese with a urine aftertaste. While the dish is now fermented in a container ...

fish sauce is the liquid remnants made when fermenting fish in salt-brine. The fermented fish offers a concentration of the funky and oceanic notes that comprise the exalted umami taste.

You won't find much — if any — mention of garum, the fermented fish-based condiment, on the menus at the San Francisco restaurants Saison or Angler. But a few dribbles of this umami-rich ...

Aug. 23 (UPI) --A Swedish man participating in a contest organized by the Disgusting Food Museum ate 13.85 ounces of fermented fish in one minute, earning him a Guinness World Record. The ...

One of Sweden's most famous, or infamous, delicacies — surströmming, or fermented herring — is no longer a given in Swedish ...