552:
302:
1264:
748:
635:
720:
612:
3199:
2995:
2902:
2767:
588:
102:
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513:
447:
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3188:
20:
981:
1050:
215:
272:
1194:
1224:
525:) or other fish or fishery products such as squid, shrimp and shellfish. The fermentation period is usually half a year or more, up to one and a half year (the longer the better). Local names are: Cambodia – teok trei; China – yu lu, xing tang, yee su; Indonesia – kecap ikan; Japan – ishiri, ishiru, shotssuru, ikanago; Korea – aekjeot; Lao – nam pla; Malaysia –
1016:
Momone is produced in Ghana from various fish species and also from squid and octopus. The fish is gutted, washed, rubbed with salt and packed in layers in barrels, alternating with layers of salt. After fermentation for 7 days the fish are dried in the sun. Pieces of momone, together with ground red
830:
people used to earn a living through salt making. Villagers paid taxes to the government with the salt they made, and as taxes were high, salt for fish-curing was used frugally. The same salt was used many times for this purpose, resulting in a pungent dried fish, which was later called kusaya. The
1080:
Ngari is a traditional fermented food of
Manipur. It is prepared by fermenting smaller freshwater fishes with mustard oil and salt. The dried fish are then tightly packed them in a big clay urn which is made airtight. The urn is buried for 30–40 days. Ngari is roasted lightly prior to consumption,
659:
taste. Traditionally prepared by gutting and beheading the shark and burying it in a shallow hole in gravelly sand. Stones are placed on top to press fluids from the shark. The shark ferments this way for 6–12 weeks, and is then cut into strips and hung to dry for several months. During the drying
1181:
Prahok is a crushed, salted and fermented fish paste (usually of mud fish) that is used in
Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply. Because of its saltiness and strong
499:
the fermented fish is warmed up and stirred at the end of the processing period, resulting in a paste that includes small fish bones and has a taste resembling both liver pâté and anchovy paste. Both products are important ingredients (condiments) in
Sudanese as well as in Egyptian cooking.
50:
is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage.
225:
Partially or completely fermented fish or shrimps. Fish bagoong is prepared by mixing salt with fish, and placing it inside large earthen fermentation jars. There it is left to ferment for 30–90 days with occasional stirring to make sure the salt is spread evenly. A food colouring called
535:. Attempts to make similar products in Africa (Côte d'Ivoire, Madagascar, Senegal) failed because of lack of involvement of the private sector, but the potential still exists. Also in South America there is potential to make it, for instance in Peru from longnose anchovy
947:), salt, spices and water. The fish – fresh or dried – are headed, washed, mixed with salt and warm water and packed into earthenware or glass jars. After a month the mixture is mashed into a slurry and filtered. The resulting brown liquid is then mixed with mustard (
1434:(cooked rice fermented overnight in banana leaves), with ginger, chilis, and other spices. It is allowed to ferment further for another week. The results are shredded and deep-fried in oil before serving (usually on white rice). It originates from the cuisine of the
572:) of the fish intact. The fish are then packed with salt and aged for a year before being repacked annually in rice for up to four years. The resulting fermented dish may be served sliced thin or used as an ingredient in other dishes. The more generic term
1212:. The fish is cleaned, cut into pieces and mixed with salt and rice bran. This is then left in a big jar covered with a wooden lid, to ferment for three months to a year. Recently a dried powdered version of pla ra has been successfully marketed.
477:. The traditional process of preparing it is to dry the fish in the sun before preserving it in salt. The process of preparing fesikh is quite elaborate, passing from father to son in certain families. The occupation has a special name in
1182:
flavor, it was used as an addition to many meals in
Cambodian cuisine, such as soups. Prahok has a strong and distinct smell, earning the nickname Cambodian Cheese. Prahok is usually eaten with rice in the countryside or poorer regions.
831:
resulting, tea-colored, sticky, stinky brine was passed on from generation to generation as a family heirloom. Though kusaya is made on several of the Izu
Islands today, it is said that kusaya from Niijima has the strongest odor.
622:
Salt-cured fish popular as flavoring in local dishes in
Senegal and West Africa. Gutted whole or split fish are packed between layers of coarse sea salt and fermented for one to three days. They are then sun-dried.
848:
Steaks of bonito are boned, soaked in brine, then salted and weighted for about a week. They are then ready to eat, or may be stored in olive oil. Sometimes large mackerel or small tuna are used instead of bonito.
1397:
and guts in a wooden barrel, cover it with burlap, and bury it in the ground for about a week. For a short while in modern times, plastic bags and buckets replaced the barrel. However this increased the risk of
1632:
Fisheries technologies for developing countries: report of an ad hoc panel of the Board on
Science and Technology for International Development, Office of International Affairs, National Research Council
355:
are used to prepare Chepa Shutki. They are sun-dried for 12 to 14 days, then kept in a jute sack for one month, after which it is washed and placed in a pressurized earthenware pot for 3 to 4 months.
88:
Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste.
660:
period a brown crust develops, which is removed prior to cutting the shark into small pieces and serving. The modern method is just to press the shark in a large drained plastic container. Chef
375:
Fish are gutted, washed and salted together with dried fruit pulp or tamarind. The fish are kept covered in brine with the help of weighted mats and are fermented for 2 to 4 months.
2099:
1810:
Banaay, Charina Gracia B.; Balolong, Marilen P.; Elegado, Francisco B. (2013). "Lactic Acid
Bacteria in Philippine Traditional Fermented Foods". In Kongo, Marcelino (ed.).
2269:
1526:
1738:
Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on
Science and Technology for International Development
3065:
1157:
have nicer sweet sour smells and salty taste. Sometimes tamarind juice also added to make the more sour effect. This is then left(traditionally) in a clay
732:. Has a strong characteristic ammonia-like odour. Usually served uncooked and without further preparation, along with other Korean side dishes such as
2437:
236:). Some manufacturers grind the fermented product finely and sell the resulting mixture as fish paste. A byproduct of the fermentation process is a
2363:. State of Alaska, Department of Health & Social Services, Division of Public Health, Section of Epidemiology. 2005. p. 5. Archived from
151:
since 1985. It has more cases of foodborne botulism than any other state in the United States of
America. This is caused by the traditional
3236:
1138:, the fish is also cleaned, cut into pieces if the size is too big and preserved with salt for several days and then mix with half fried
1922:
2357:
1982:
1948:
2125:
1574:
2408:
2382:
496:
2008:
230:
is added to give the bagoong its characteristic red or pink colour. Angkak is made from rice inoculated with a species of red mold (
495:
spp. Processing time is 10 to 20 days. The products is packed in wooden boxes and also in used vegetable oil tins. In the case of
2262:
Haard, Norman F.; Odunfa, S.A.; Lee, Cherl-Ho; Quintero-Ramírez, R.; Lorence-Quiñones, Argelia; Wacher-Radarte, Carmen (1999).
175:
tails, seal oil, birds, etc., to ferment for an extended period of time before being consumed. The risk is exacerbated when a
2021:
1987:
1953:
1720:
1694:
1667:
1611:
1555:
2048:
551:
756:
Salted fermented dishes made with seafood such as fish, shellfish, and other marine animals. Depending on the ingredients,
872:
Lanhouin is salted fermented dried fish produced in the coastal regions of the Gulf of Benin using croaker (Cassava fish,
2016:
1522:
74:
to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and
1974:
1940:
1102:
Fermented half/fully fried mild coarse rices made by pickling several varieties of almost all fresh water fish, mainly
2494:
2466:
2449:
2277:
2082:
1819:
1779:
1750:
1640:
1248:
dates back to 1348, but the history of the food is probably even older. As a dish, rakfisk is related to the Swedish
2244:
1545:
1273:
1485:
Dark blocks made from dried fermented salted paste from tiny shrimp (trassi udang) or small fish (trassi ikan).
2313:
2152:
674:
59:
to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the
1879:
664:
described hákarl as "the single worst, most disgusting and terrible tasting thing" he has ever eaten. Chef
2637:
3019:
2697:
1244:
for two to three months, or even up to a year, then eaten without cooking. The first record of the term
939:
Mahyaveh is produced in the southern part of Iran, especially in Larestan and Hormozgan, from sardines (
2167:
179:
is used for this purpose instead of the old-fashioned, traditional method, a grass-lined hole, as the
3152:
3137:
2318:
2208:
1127:
1017:
pepper, tomato, onion and palm oil are boiled to a sauce to accompany pounded starchy staple foods.
3241:
3034:
2905:
2760:
2702:
2682:
1131:
806:
and fermented fish, famous for its malodorousness similar to the pungent fermented Swedish herring
971:). After another 10 to 15 days the desirable taste and aroma are produced and the sauce is ready.
905:) buried in mud for a day or two until it begins to slightly ferment. It is cleaned and cooked as
301:
3226:
2998:
2938:
2305:
2137:
3231:
2923:
2723:
2153:"Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India"
1281:
1263:
2755:
2740:
2487:
2263:
1926:
1767:
1289:
810:. Though the smell of kusaya is strong, the taste is quite mellow. Often eaten with Japanese
545:
220:
180:
2456:
2364:
2340:
2232:
1742:
1578:
3055:
1390:
1119:
391:
183:
bacteria thrive in the anaerobic conditions created by the air-tight enclosure in plastic.
71:
2346:. Juneau, Alaska: Alaska Department of Fish and Game, Division of Subsistence. p. 69.
1061:
a fermented paste made of either fish or shrimp, commonly used as a seasoning or sauce in
8:
3106:
3091:
3060:
3039:
2943:
2933:
2928:
2175:
2025:
1497:
1363:
1293:
1241:
634:
342:
319:
124:
2124:
Jeyaram K, Singh TA, Romi W, Devi AR, Singh WM, Dayanidhi H, Singh WM, Tamag JP (2009).
1850:
120:
3172:
3142:
3081:
2341:"Subsistence salmon fishing in Nushagak Bay, Southwest Alaska; technical paper no. 195"
2179:
1457:
1435:
1103:
697:
311:
232:
3127:
3086:
2850:
2718:
2519:
2462:
2445:
2283:
2273:
2078:
1815:
1775:
1746:
1716:
1690:
1663:
1636:
1607:
1551:
1285:
1097:
747:
532:
529:; Myanmar – nganpya yay; Philippines – patis; Thailand – nam pla; Vietnam nuoc mam.
176:
2183:
3203:
3147:
2770:
2652:
2579:
2569:
2480:
2171:
1427:
1209:
1158:
1111:
701:
661:
1736:
1577:. Centers for Disease Control and Prevention (U.S. federal agency). Archived from
1153:. The sugar is claimed as starter to the rice bran to become brewed as result the
3132:
3096:
3024:
2870:
2780:
2735:
2564:
2539:
1710:
1684:
1657:
1630:
1601:
1161:
covered with a cheesecloth lid, to ferment for at least a week and up to a year.
1062:
1036:
651:
cured and hung to dry for four to five months. Hákarl is often referred to as an
644:
565:
338:
67:
1530:
1348:
1249:
807:
3167:
3157:
3029:
2983:
2958:
2915:
2745:
2692:
2662:
2657:
2574:
2524:
1547:
Minimally Processed Fruits and Vegetables: Fundamental aspects and applications
1502:
1305:
1277:
994:
652:
482:
407:
287:
227:
1904:
573:
3220:
3111:
2948:
2805:
2750:
2632:
2594:
2287:
2100:"Pancit Marilao, 'hamon' Bulacan, 'pavo embuchado' at the Singkaban Festival"
1403:
1301:
917:
665:
648:
593:
568:) are scaled and gutted through their gills keeping the body (and always the
526:
470:
462:
430:
277:
156:
112:
3101:
2978:
2875:
2865:
2604:
2559:
2554:
2529:
2511:
1252:
and possibly shares a common origin. Traditionally eaten around Christmas.
1199:
1107:
913:
729:
719:
597:
521:
Clear light or dark brown liquid produced from salted fermented anchovies (
52:
31:
2642:
611:
3192:
2880:
2860:
2820:
2800:
2687:
2667:
2599:
2549:
2544:
2248:
1430:
or catfish) is dried beforehand for a few days before being covered with
1421:
1150:
892:
819:
815:
403:
315:
295:
78:
41:
2589:
2973:
2845:
2840:
2835:
2810:
2795:
2728:
2677:
2672:
2584:
2196:
1237:
1205:
1146:
827:
803:
760:
can range from flabby, solid pieces to clear, broth-like liquid. Solid
587:
506:
281:
237:
1529:, Department of Fisheries and Aquaculture. 27 May 2005. Archived from
3014:
2968:
2885:
2825:
2647:
2624:
2614:
2358:"Botulism in Alaska, a guide for physicians and healthcare providers"
1812:
Lactic Acid Bacteria: R&D for Food, Health and Livestock Purposes
1450:
1414:
1394:
1380:
713:
669:
485:
festival, which is a spring celebration from ancient times in Egypt.
421:
365:
159:
practice of allowing animal products such as whole fish, fish heads,
56:
2151:
Thapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash (1 August 2004).
1544:
Alzamora, Stella; Tapia, Maria Soledad; López-Malo, Aurelio (2000).
1354:
1172:
997:"maagd" (virgin) as the young herring have no developed gonads. See
628:
512:
2963:
2855:
2830:
2534:
1399:
1329:
1321:
1317:
898:
446:
411:
399:
264:
249:
164:
148:
1851:"Feseekh and Melouha; Skewer and salinity; The Baheyeldin Dynasty"
3162:
2953:
2503:
1476:
1469:
1443:
1367:
1313:
1217:
1154:
1115:
1074:
1055:
1029:
1022:
998:
990:
921:
902:
836:
823:
793:
766:
741:
690:
617:
474:
416:
395:
352:
208:
75:
36:
24:
2609:
2890:
2790:
2409:"The Royal Chef: Maguindanao: A taste of culture and tradition"
1465:
1406:
1257:
1187:
1166:
1135:
1123:
1083:
907:
885:
843:
787:
779:
733:
683:
656:
439:
324:
172:
160:
144:
2261:
1409:
have reverted to fermenting fishheads directly in the ground.
2988:
1340:
1297:
1233:
1043:
1011:
867:
859:
705:
581:
478:
466:
456:
452:
425:
380:
369:
168:
152:
82:
19:
3187:
1049:
993:
usually eaten with chopped onion. The name derives from the
980:
214:
1193:
1142:
1139:
934:
863:
811:
271:
2472:
2407:
Ambolodto, Bai Fauziah Fatima Sinsuat (15 February 2018).
2383:"Erwan Heussaff goes on a gastronomic journey to Mindanao"
1223:
2895:
569:
2270:
Food and Agriculture Organization of the United Nations
1543:
1527:
Food and Agriculture Organization of the United Nations
290:
frequently found near coastlines throughout the world.
60:
1794:
1393:
heads. A customary way of preparing them is to place
2442:
Fish Processing: Sustainability and New Opportunities
1809:
1772:
Philippine Fermented Foods: Principles and Technology
1686:
Philippine fermented foods: principles and technology
3066:
Sustainable seafood advisory lists and certification
2123:
2049:"Heritage Filipino recipes gathered in one cookbook"
1774:. University of the Philippines Press. p. 264.
655:
and smells richly of ammonia with a strong fish and
1797:
Kusina: What's Cooking in the Philippines, Volume 1
1312:is made in the East coast regions of Korea, namely
1208:made by pickling several varieties of fish, mainly
1134:. Slightly different recipe and process of making
782:seasoning, as well as in various soups and stews.
414:, fermented in salt, various herbs, and sometimes
1768:"Lactic-Acid-Fermented Fish and Fishery Products"
3218:
1835:Fernandez, Doreen; Alegre, Edilberto N. (1989).
1081:and then added in many Manipuri dishes, such as
469:family, a saltwater fish that lives in both the
286:Bottarga is salted cured fish roe, typically of
2458:Industrialization of Indigenous Fermented Foods
2160:World Journal of Microbiology and Biotechnology
1834:
2150:
2488:
2075:Country Cooking: Philippine Regional Cuisines
1795:Reyes, Cid; Cordero- Fernando, Gilda (1991).
1655:
16:Fish cured by fermentation to reduce spoilage
2268:. FAO Agricultural Services Bulletin. Rome:
2001:
1925:. Korea Tourism Organisation. Archived from
147:has witnessed a steady increase of cases of
2438:"Sustainability of fermented fish products"
1933:
1759:
880:). Lanhouin is widely used as a condiment.
602:Fermented fish sauce and essential flavour
2495:
2481:
2237:
1915:
1799:. Quezon City: Larawan Books. p. 170.
1262:
746:
406:consisting of fish entrails (usually from
259:Fermented offal, or only stomach of tuna.
2406:
2400:
1715:. Rex Bookstore, Inc. 1990. p. 409.
1712:Home Economics and Livelihood Education 5
1635:. National Academies. 1988. p. 163.
85:, a particularly effective preservative.
55:is a method which attacks the ability of
2126:"Traditional fermented foods of Manipur"
1967:
1839:. Urban Food Foundation. pp. 29–39.
1606:. Rex Bookstore, Inc. pp. 242–243.
1603:Agriculture & Fishery Technology III
1569:
1567:
920:. It is a pre-colonial regional dish of
481:, fasakhani. Fesikh is eaten during the
81:. It can also produce the antimicrobial
18:
2265:Fermented cereals. A global perspective
2130:Indian Journal of Traditional Knowledge
1873:
1871:
1765:
1682:
1649:
989:Lightly salted and fermented fat young
678:. Ramsay vomited after the experience.
531:A similar product produced in Italy is
3219:
2380:
2374:
2299:
2297:
2091:
2066:
1803:
1676:
1625:
1623:
1599:
2476:
2338:
2255:
2097:
2072:
2046:
2040:
2022:National Institute of Korean Language
1988:National Institute of Korean Language
1954:National Institute of Korean Language
1788:
1741:. National Academies. 1992. pp.
1656:Rowthorn, Chris; Bloom, Greg (2006).
1593:
1564:
1877:
1868:
1575:"Why does Alaska have more botulism"
1035:Pressed and fermented fish eaten in
876:) or West African Spanish mackerel (
328:(red yeast rice) for around a week.
95:
2294:
2017:Standard Korean Language Dictionary
1983:Korean–English Learners' Dictionary
1949:Korean–English Learners' Dictionary
1620:
1370:, notorious for its pungent odour.
951:) and other spices, such as cumin (
314:dish consisting of cooked rice and
13:
3237:Seafood in Native American cuisine
2176:10.1023/B:WIBI.0000043171.91027.7E
2098:Fenix, Micky (15 September 2011).
1729:
1276:food prepared with fish—typically
14:
3253:
1703:
461:Fermented, salted and dried gray
3198:
3197:
3186:
2994:
2993:
2901:
2900:
2766:
2765:
1878:Herz, Rachel (28 January 2012).
1837:LASA: A Guide to 100 Restaurants
1475:
1353:
1222:
1192:
1171:
1048:
979:
792:
718:
633:
610:
586:
550:
511:
445:
428:flavor and is used similarly to
300:
270:
267:, poutargue, boutargue, botarga
213:
100:
2350:
2332:
2226:
2201:
2190:
2144:
2117:
1897:
1843:
1828:
351:" or "pressurized dried fish".
186:
2440:Pages 39–47. In: George Hall,
2381:Cepeda, Cody (3 August 2018).
2314:Encyclopedia of Korean Culture
2047:Fenix, Micky (27 March 2014).
1766:Sanchez, Priscilla C. (2008).
1683:Sanchez, Priscilla C. (2008).
1662:. Lonely Planet. p. 147.
1537:
1515:
1468:(terasi, terassi) (Indonesia)
696:Made from powdered, sun-dried
1:
2430:
2339:Seitz, Jody (December 1990).
2303:
1905:"Gordon Ramsay vs. James May"
1456:Sun-dried, salted, fermented
442:, fassikh, fassiekh, terkeen
2136:(1): 115–121. Archived from
1814:. InTech. pp. 572–573.
1481:
1449:
1420:
1379:
1359:
1268:
1228:
1198:
1177:
1096:
1073:
1054:
1028:
1010:
985:
933:
891:
858:
842:
798:
752:
724:
689:
639:
616:
592:
556:
517:
451:
386:
364:
337:
306:
276:
255:
219:
123:or discuss the issue on the
34:containing fermenting fish (
7:
3020:Fish diseases and parasites
2502:
2455:Steinkraus, Keith H (2004)
1491:
818:. Kusaya originated in the
410:), excluding the heart and
10:
3258:
2168:Kluwer Academic Publishers
1980:[salted seafood].
1946:[salted seafood].
1659:Lonely planet: Philippines
916:and spices, and sometimes
487:In Sudan species used are
115:towards certain viewpoints
3181:
3153:List of seafood companies
3138:Gathering seafood by hand
3120:
3074:
3048:
3007:
2914:
2779:
2711:
2623:
2510:
2444:, John Wiley & Sons.
2387:Philippine Daily Inquirer
2319:Academy of Korean Studies
2104:Philippine Daily Inquirer
2077:. Anvil Publishing, Inc.
2053:Philippine Daily Inquirer
1689:. UP Press. p. 424.
1550:. Springer. p. 266.
1523:"Preservation techniques"
1128:Macrobrachium rosenbergii
976:Matjes (maatjes) herring
3035:Scombroid food poisoning
2307:
2073:Fenix, Michaela (2017).
2010:
1976:
1942:
1508:
1132:Freshwater prawn farming
91:
2939:List of raw fish dishes
778:, is popularly used in
576:is any fermented fish.
434:(Filipino fish sauce).
347:Literally "pressurized
2924:List of seafood dishes
668:challenged journalist
44:
2436:Kose S and GM (2011)
986:Netherlands, Germany
764:are usually eaten as
22:
3056:Seafood mislabelling
2140:on 18 February 2013.
1482:Indonesia, Malaysia
1120:Leptobarbus hoevenii
897:Fish (traditionally
878:Scomberomorus tritor
826:, where, during the
770:(side dish). Liquid
728:Made from fermented
672:to sample hákarl on
392:Philippine condiment
72:lactic acid bacteria
3107:Pain in crustaceans
3092:Eating live seafood
3061:Sustainable seafood
3040:Shellfish poisoning
2944:List of tuna dishes
2934:List of fish dishes
2929:List of crab dishes
2370:on 6 February 2012.
1884:Wall Street Journal
1600:Dagoon, J. (2000).
1385:Tepas, also called
874:Pseudotholithus sp.
121:improve the article
66:A modern approach,
3173:Seafood restaurant
3143:History of seafood
3082:Declawing of crabs
2251:on 6 October 2007.
2245:"Rakfisk historie"
1458:Indian flying barb
1436:Maguindanao people
1278:righteye flounders
1104:Anabas testudineus
961:Foeniculum vulgare
957:Coriandrum sativum
698:Indian flying barb
424:). It has a sharp
233:Monascus purpureus
45:
3212:
3211:
3204:Category: Seafood
3128:Fish preservation
3087:Eyestalk ablation
3049:Advisory services
1929:on 23 April 2004.
1722:978-971-23-0033-2
1696:978-971-542-554-4
1669:978-1-74104-289-4
1613:978-971-23-2822-0
1557:978-0-8342-1672-3
1498:Food fermentation
1489:
1488:
963:), black pepper (
959:), fennel seeds (
533:colatura di Alici
177:plastic container
142:
141:
63:drops below 4.5.
3249:
3201:
3200:
3191:
3190:
3148:History of sushi
2997:
2996:
2904:
2903:
2769:
2768:
2761:List of seafoods
2497:
2490:
2483:
2474:
2473:
2424:
2423:
2421:
2419:
2404:
2398:
2397:
2395:
2393:
2378:
2372:
2371:
2369:
2362:
2354:
2348:
2347:
2345:
2336:
2330:
2329:
2327:
2325:
2301:
2292:
2291:
2259:
2253:
2252:
2247:. Archived from
2241:
2235:
2230:
2224:
2223:
2221:
2219:
2209:"Clay's Kitchen"
2205:
2199:
2194:
2188:
2187:
2157:
2148:
2142:
2141:
2121:
2115:
2114:
2112:
2110:
2095:
2089:
2088:
2070:
2064:
2063:
2061:
2059:
2044:
2038:
2037:
2035:
2033:
2028:on 30 March 2017
2024:. Archived from
2005:
1999:
1998:
1996:
1994:
1971:
1965:
1964:
1962:
1960:
1937:
1931:
1930:
1919:
1913:
1912:
1901:
1895:
1894:
1892:
1890:
1875:
1866:
1865:
1863:
1861:
1847:
1841:
1840:
1832:
1826:
1825:
1807:
1801:
1800:
1792:
1786:
1785:
1763:
1757:
1756:
1733:
1727:
1726:
1707:
1701:
1700:
1680:
1674:
1673:
1653:
1647:
1646:
1627:
1618:
1617:
1597:
1591:
1590:
1588:
1586:
1581:on 7 August 2006
1571:
1562:
1561:
1541:
1535:
1534:
1533:on 25 June 2008.
1519:
1479:
1389:, are fermented
1357:
1294:Japanese anchovy
1290:sailfin sandfish
1266:
1226:
1210:snakehead murrel
1196:
1175:
1052:
1006:Momone (momoni)
983:
969:Thymus capitatus
943:) or anchovies (
796:
750:
722:
662:Anthony Bourdain
637:
614:
590:
554:
515:
449:
304:
274:
217:
191:
190:
137:
134:
128:
104:
103:
96:
3257:
3256:
3252:
3251:
3250:
3248:
3247:
3246:
3242:Umami enhancers
3217:
3216:
3213:
3208:
3193:Food portal
3185:
3177:
3133:Fish processing
3116:
3097:Live fish trade
3070:
3044:
3025:Mercury in fish
3003:
2910:
2871:Shark liver oil
2782:
2775:
2707:
2619:
2506:
2501:
2433:
2428:
2427:
2417:
2415:
2405:
2401:
2391:
2389:
2379:
2375:
2367:
2360:
2356:
2355:
2351:
2343:
2337:
2333:
2323:
2321:
2309:
2302:
2295:
2280:
2260:
2256:
2243:
2242:
2238:
2233:Powdered pla ra
2231:
2227:
2217:
2215:
2207:
2206:
2202:
2195:
2191:
2155:
2149:
2145:
2122:
2118:
2108:
2106:
2096:
2092:
2085:
2071:
2067:
2057:
2055:
2045:
2041:
2031:
2029:
2012:
2007:
2006:
2002:
1992:
1990:
1978:
1973:
1972:
1968:
1958:
1956:
1944:
1939:
1938:
1934:
1921:
1920:
1916:
1903:
1902:
1898:
1888:
1886:
1880:"You eat that?"
1876:
1869:
1859:
1857:
1849:
1848:
1844:
1833:
1829:
1822:
1808:
1804:
1793:
1789:
1782:
1764:
1760:
1753:
1735:
1734:
1730:
1723:
1709:
1708:
1704:
1697:
1681:
1677:
1670:
1654:
1650:
1643:
1629:
1628:
1621:
1614:
1598:
1594:
1584:
1582:
1573:
1572:
1565:
1558:
1542:
1538:
1521:
1520:
1516:
1511:
1494:
1126:, they ferment
1063:Burmese cuisine
1037:Burmese cuisine
953:Cuminum cyminum
949:Brassica juncea
945:Stolephorus sp.
566:freshwater fish
523:Stolephorus sp.
420:(an indigenous
402:islands of the
189:
138:
132:
129:
118:
105:
101:
94:
68:biopreservation
17:
12:
11:
5:
3255:
3245:
3244:
3239:
3234:
3229:
3227:Fermented fish
3210:
3209:
3207:
3206:
3195:
3182:
3179:
3178:
3176:
3175:
3170:
3168:Salmon cannery
3165:
3160:
3158:Pescetarianism
3155:
3150:
3145:
3140:
3135:
3130:
3124:
3122:
3121:Related topics
3118:
3117:
3115:
3114:
3109:
3104:
3099:
3094:
3089:
3084:
3078:
3076:
3075:Animal welfare
3072:
3071:
3069:
3068:
3063:
3058:
3052:
3050:
3046:
3045:
3043:
3042:
3037:
3032:
3030:Metagonimiasis
3027:
3022:
3017:
3011:
3009:
3008:Health hazards
3005:
3004:
3002:
3001:
2991:
2986:
2984:Shark fin soup
2981:
2976:
2971:
2966:
2961:
2959:Fish and chips
2956:
2951:
2946:
2941:
2936:
2931:
2926:
2920:
2918:
2916:Seafood dishes
2912:
2911:
2909:
2908:
2898:
2893:
2888:
2883:
2878:
2873:
2868:
2863:
2858:
2853:
2848:
2843:
2838:
2833:
2828:
2823:
2818:
2816:Fermented fish
2813:
2808:
2803:
2798:
2793:
2787:
2785:
2777:
2776:
2774:
2773:
2763:
2758:
2753:
2748:
2743:
2738:
2733:
2732:
2731:
2724:Marine mammals
2721:
2715:
2713:
2709:
2708:
2706:
2705:
2700:
2695:
2690:
2685:
2680:
2675:
2670:
2665:
2660:
2655:
2650:
2645:
2640:
2635:
2629:
2627:
2621:
2620:
2618:
2617:
2612:
2607:
2602:
2597:
2592:
2587:
2582:
2577:
2572:
2567:
2562:
2557:
2552:
2547:
2542:
2537:
2532:
2527:
2522:
2516:
2514:
2508:
2507:
2500:
2499:
2492:
2485:
2477:
2471:
2470:
2453:
2432:
2429:
2426:
2425:
2399:
2373:
2349:
2331:
2293:
2278:
2272:. p. 91.
2254:
2236:
2225:
2200:
2189:
2143:
2116:
2090:
2083:
2065:
2039:
2000:
1966:
1932:
1914:
1896:
1867:
1855:baheyeldin.com
1842:
1827:
1820:
1802:
1787:
1780:
1758:
1751:
1728:
1721:
1702:
1695:
1675:
1668:
1648:
1641:
1619:
1612:
1592:
1563:
1556:
1536:
1513:
1512:
1510:
1507:
1506:
1505:
1503:Preserved fish
1500:
1493:
1490:
1487:
1486:
1483:
1480:
1473:
1462:
1461:
1454:
1448:
1446:
1440:
1439:
1426:Fish (usually
1424:
1419:
1417:
1411:
1410:
1383:
1378:
1376:
1372:
1371:
1361:
1358:
1351:
1345:
1344:
1337:
1334:
1332:
1326:
1325:
1306:foxtail millet
1282:Alaska pollock
1270:
1267:
1260:
1254:
1253:
1230:
1227:
1220:
1214:
1213:
1202:
1197:
1190:
1184:
1183:
1179:
1176:
1169:
1163:
1162:
1100:
1095:
1093:
1089:
1088:
1078:
1072:
1070:
1066:
1065:
1059:
1053:
1046:
1040:
1039:
1033:
1027:
1025:
1019:
1018:
1014:
1009:
1007:
1003:
1002:
987:
984:
977:
973:
972:
955:), coriander (
941:Sardinella sp.
937:
932:
930:
926:
925:
895:
890:
888:
882:
881:
870:
857:
855:
851:
850:
846:
841:
839:
833:
832:
822:, probably on
800:
797:
790:
784:
783:
754:
751:
744:
738:
737:
726:
723:
716:
710:
709:
694:
688:
686:
680:
679:
653:acquired taste
643:Consists of a
641:
638:
631:
625:
624:
620:
615:
608:
604:
603:
600:
591:
584:
578:
577:
558:
555:
548:
542:
541:
519:
516:
509:
503:
502:
483:Sham el-Nessim
459:
450:
443:
436:
435:
408:yellowfin tuna
388:
385:
383:
377:
376:
373:
363:
361:
357:
356:
345:
336:
334:
330:
329:
322:with salt and
308:
305:
298:
292:
291:
284:
275:
268:
261:
260:
257:
254:
252:
246:
245:
223:
218:
211:
205:
204:
201:
198:
195:
188:
185:
140:
139:
133:September 2021
108:
106:
99:
93:
90:
48:Fermented fish
15:
9:
6:
4:
3:
2:
3254:
3243:
3240:
3238:
3235:
3233:
3232:Inuit cuisine
3230:
3228:
3225:
3224:
3222:
3215:
3205:
3196:
3194:
3189:
3184:
3183:
3180:
3174:
3171:
3169:
3166:
3164:
3161:
3159:
3156:
3154:
3151:
3149:
3146:
3144:
3141:
3139:
3136:
3134:
3131:
3129:
3126:
3125:
3123:
3119:
3113:
3112:Shark finning
3110:
3108:
3105:
3103:
3100:
3098:
3095:
3093:
3090:
3088:
3085:
3083:
3080:
3079:
3077:
3073:
3067:
3064:
3062:
3059:
3057:
3054:
3053:
3051:
3047:
3041:
3038:
3036:
3033:
3031:
3028:
3026:
3023:
3021:
3018:
3016:
3013:
3012:
3010:
3006:
3000:
2992:
2990:
2987:
2985:
2982:
2980:
2977:
2975:
2972:
2970:
2967:
2965:
2962:
2960:
2957:
2955:
2952:
2950:
2947:
2945:
2942:
2940:
2937:
2935:
2932:
2930:
2927:
2925:
2922:
2921:
2919:
2917:
2913:
2907:
2899:
2897:
2894:
2892:
2889:
2887:
2884:
2882:
2879:
2877:
2874:
2872:
2869:
2867:
2864:
2862:
2859:
2857:
2854:
2852:
2849:
2847:
2844:
2842:
2839:
2837:
2834:
2832:
2829:
2827:
2824:
2822:
2819:
2817:
2814:
2812:
2809:
2807:
2806:Cod liver oil
2804:
2802:
2799:
2797:
2794:
2792:
2789:
2788:
2786:
2784:
2778:
2772:
2764:
2762:
2759:
2757:
2754:
2752:
2749:
2747:
2744:
2742:
2739:
2737:
2734:
2730:
2727:
2726:
2725:
2722:
2720:
2717:
2716:
2714:
2712:Other seafood
2710:
2704:
2701:
2699:
2696:
2694:
2691:
2689:
2686:
2684:
2681:
2679:
2676:
2674:
2671:
2669:
2666:
2664:
2661:
2659:
2656:
2654:
2651:
2649:
2646:
2644:
2641:
2639:
2636:
2634:
2631:
2630:
2628:
2626:
2622:
2616:
2613:
2611:
2608:
2606:
2603:
2601:
2598:
2596:
2593:
2591:
2588:
2586:
2583:
2581:
2578:
2576:
2573:
2571:
2568:
2566:
2563:
2561:
2558:
2556:
2553:
2551:
2548:
2546:
2543:
2541:
2538:
2536:
2533:
2531:
2528:
2526:
2523:
2521:
2518:
2517:
2515:
2513:
2509:
2505:
2498:
2493:
2491:
2486:
2484:
2479:
2478:
2475:
2468:
2467:9780824750947
2464:
2460:
2459:
2454:
2451:
2450:9781444348026
2447:
2443:
2439:
2435:
2434:
2414:
2410:
2403:
2388:
2384:
2377:
2366:
2359:
2353:
2342:
2335:
2320:
2317:(in Korean).
2316:
2315:
2310:
2300:
2298:
2289:
2285:
2281:
2279:92-5-104296-9
2275:
2271:
2267:
2266:
2258:
2250:
2246:
2240:
2234:
2229:
2214:
2213:www.panix.com
2210:
2204:
2198:
2193:
2185:
2181:
2177:
2173:
2169:
2165:
2161:
2154:
2147:
2139:
2135:
2131:
2127:
2120:
2105:
2101:
2094:
2086:
2084:9789712730443
2080:
2076:
2069:
2054:
2050:
2043:
2027:
2023:
2020:(in Korean).
2019:
2018:
2013:
2004:
1989:
1985:
1984:
1979:
1970:
1955:
1951:
1950:
1945:
1936:
1928:
1924:
1918:
1910:
1906:
1900:
1885:
1881:
1874:
1872:
1856:
1852:
1846:
1838:
1831:
1823:
1821:9789535109556
1817:
1813:
1806:
1798:
1791:
1783:
1781:9789715425544
1777:
1773:
1769:
1762:
1754:
1752:9789712328220
1748:
1744:
1740:
1739:
1732:
1724:
1718:
1714:
1713:
1706:
1698:
1692:
1688:
1687:
1679:
1671:
1665:
1661:
1660:
1652:
1644:
1642:9780309037884
1638:
1634:
1633:
1626:
1624:
1615:
1609:
1605:
1604:
1596:
1580:
1576:
1570:
1568:
1559:
1553:
1549:
1548:
1540:
1532:
1528:
1524:
1518:
1514:
1504:
1501:
1499:
1496:
1495:
1484:
1478:
1474:
1471:
1467:
1464:
1463:
1459:
1455:
1452:
1447:
1445:
1442:
1441:
1437:
1433:
1429:
1425:
1423:
1418:
1416:
1413:
1412:
1408:
1405:
1401:
1396:
1392:
1388:
1384:
1382:
1377:
1374:
1373:
1369:
1365:
1362:
1356:
1352:
1350:
1347:
1346:
1342:
1338:
1335:
1333:
1331:
1328:
1327:
1323:
1319:
1315:
1311:
1307:
1303:
1299:
1295:
1291:
1287:
1286:chub mackerel
1283:
1279:
1275:
1271:
1265:
1261:
1259:
1256:
1255:
1251:
1247:
1243:
1240:, salted and
1239:
1236:or sometimes
1235:
1231:
1225:
1221:
1219:
1216:
1215:
1211:
1207:
1203:
1201:
1195:
1191:
1189:
1186:
1185:
1180:
1174:
1170:
1168:
1165:
1164:
1160:
1156:
1152:
1148:
1144:
1141:
1137:
1133:
1129:
1125:
1122:sometimes in
1121:
1117:
1113:
1109:
1105:
1101:
1099:
1094:
1091:
1090:
1086:
1085:
1079:
1076:
1071:
1068:
1067:
1064:
1060:
1057:
1051:
1047:
1045:
1042:
1041:
1038:
1034:
1031:
1026:
1024:
1021:
1020:
1015:
1013:
1008:
1005:
1004:
1000:
996:
992:
988:
982:
978:
975:
974:
970:
967:) and thyme (
966:
962:
958:
954:
950:
946:
942:
938:
936:
931:
928:
927:
923:
919:
918:coconut cream
915:
911:
909:
904:
900:
896:
894:
889:
887:
884:
883:
879:
875:
871:
869:
865:
861:
856:
853:
852:
847:
845:
840:
838:
835:
834:
829:
825:
821:
817:
813:
809:
805:
801:
795:
791:
789:
786:
785:
781:
777:
773:
769:
768:
763:
759:
755:
749:
745:
743:
740:
739:
735:
731:
727:
721:
717:
715:
712:
711:
707:
703:
699:
695:
692:
687:
685:
682:
681:
677:
676:
671:
667:
666:Gordon Ramsay
663:
658:
654:
650:
649:basking shark
646:
642:
636:
632:
630:
627:
626:
621:
619:
613:
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601:
599:
595:
594:Ancient Greek
589:
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471:Mediterranean
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374:
372:, Bangladesh
371:
367:
362:
360:Colombo cure
359:
358:
354:
350:
346:
344:
340:
335:
333:Chêpa Shũṭki
332:
331:
327:
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321:
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309:
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294:
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278:Mediterranean
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109:This section
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84:
80:
77:
73:
69:
64:
62:
58:
54:
49:
43:
39:
38:
33:
32:bottle gourds
29:
27:
21:
3214:
3102:Pain in fish
2979:Seafood boil
2876:Shrimp paste
2866:Salted squid
2815:
2741:Sea cucumber
2683:Prawn/Shrimp
2457:
2441:
2416:. Retrieved
2412:
2402:
2390:. Retrieved
2386:
2376:
2365:the original
2352:
2334:
2322:. Retrieved
2312:
2264:
2257:
2249:the original
2239:
2228:
2216:. Retrieved
2212:
2203:
2192:
2163:
2159:
2146:
2138:the original
2133:
2129:
2119:
2107:. Retrieved
2103:
2093:
2074:
2068:
2056:. Retrieved
2052:
2042:
2030:. Retrieved
2026:the original
2015:
2003:
1991:. Retrieved
1981:
1969:
1957:. Retrieved
1947:
1935:
1927:the original
1917:
1908:
1899:
1887:. Retrieved
1883:
1858:. Retrieved
1854:
1845:
1836:
1830:
1811:
1805:
1796:
1790:
1771:
1761:
1737:
1731:
1711:
1705:
1685:
1678:
1658:
1651:
1631:
1602:
1595:
1583:. Retrieved
1579:the original
1546:
1539:
1531:the original
1517:
1431:
1386:
1349:Surströmming
1309:
1250:surströmming
1245:
1108:Tinfoil barb
1082:
968:
965:Piper nigrum
964:
960:
956:
952:
948:
944:
940:
914:nipa vinegar
906:
877:
873:
808:surströmming
775:
771:
765:
761:
757:
673:
561:
537:Anchoa nasus
536:
530:
522:
492:
488:
486:
429:
415:
387:Philippines
348:
323:
307:Philippines
241:
231:
187:Preparations
143:
130:
110:
87:
79:bacteriocins
65:
53:Fermentation
47:
46:
35:
30:sealed with
25:
23:Traditional
2881:Smoked fish
2861:Salted fish
2821:Fish fillet
2801:Canned fish
2698:Crustaceans
2693:Sea urchins
2461:CRC Press.
2170:: 599–607.
1472:(Malaysia)
1422:Philippines
1300:—typically
1151:brown sugar
893:Philippines
820:Izu Islands
404:Philippines
296:Burong isda
288:grey mullet
221:Philippines
42:Philippines
3221:Categories
2974:Fried fish
2851:Fish stock
2846:Fish steak
2841:Fish paste
2836:Fish sauce
2811:Cured fish
2796:Dried fish
2525:Barramundi
2431:References
2413:EDGE Davao
2197:ms:Pekasam
2009:"aekjeot"
1941:"jeotgal"
1909:The F-Word
1889:30 January
1402:, and the
1395:fish heads
1387:stinkheads
1339:Fermented
1232:Made from
1206:fish sauce
1204:Fermented
1147:palm sugar
828:Edo period
675:The F Word
645:Greenland-
507:Fish sauce
493:Hydrocynus
343:Bangladesh
282:Mauritania
256:Indonesia
238:fish sauce
171:flippers,
113:unbalanced
57:microbials
3015:Ciguatera
2969:Fish soup
2886:Stockfish
2826:Fish head
2781:Processed
2719:Jellyfish
2625:Shellfish
2615:Whitebait
2595:Swordfish
2306:"Sikhae"
2288:1010-1365
2218:2 January
1923:"Jeotgal"
1860:2 January
1451:Meghalaya
1428:snakehead
1415:Tinapayan
1391:whitefish
1364:Fermented
1324:regions.
1274:fermented
1242:fermented
1178:Cambodia
1112:Snakehead
929:Mahyaveh
854:Lanhouin
774:, called
714:Hongeohoe
670:James May
574:Narezushi
546:Funazushi
491:spp. and
465:, of the
422:rice wine
394:from the
366:Sri Lanka
353:Puti Fish
320:fermented
181:botulinum
125:talk page
40:) in the
2964:Fish pie
2856:Lutefisk
2831:Fish oil
2703:Molluscs
2688:Scallops
2653:Crayfish
2590:Sturgeon
2570:Mackerel
2560:Flounder
2555:Flatfish
2530:Billfish
2184:84655265
2032:29 March
1993:29 March
1959:29 March
1492:See also
1453:, India
1400:botulism
1330:Shiokara
1322:Yeongnam
1318:Gwandong
1200:Thailand
1098:Malaysia
1092:Pekasam
1077:, India
1058:(Burma)
1032:(Burma)
899:milkfish
702:petioles
700:and the
693:, India
640:Iceland
475:Red Seas
473:and the
412:bile sac
400:Mindanao
316:filleted
312:Filipino
265:Bottarga
250:Bekasang
200:Country
165:sea lion
149:botulism
3163:Raw bar
2999:more...
2954:Chowder
2906:more...
2783:seafood
2771:more...
2746:Seaweed
2736:Octopus
2678:Oysters
2673:Mussels
2668:Lobster
2658:Geoduck
2638:Cockles
2633:Abalone
2600:Tilapia
2580:Sardine
2565:Herring
2540:Catfish
2520:Anchovy
2504:Seafood
2324:25 July
2304:서, 혜경.
1975:"jeot"
1585:18 July
1470:Belacan
1444:Tungtap
1407:Eskimos
1368:herring
1366:Baltic
1360:Sweden
1314:Gwanbuk
1272:Salted
1246:rakfisk
1229:Norway
1218:Rakfisk
1155:pekasam
1116:Catfish
1075:Manipur
1056:Myanmar
1030:Myanmar
1023:Ngachin
999:Gibbing
991:herring
922:Bulacan
912:, with
910:sa tuba
903:tilapia
837:Lakerda
824:Niijima
802:Salted-
776:aekjeot
772:jeotgal
767:banchan
762:jeotgal
758:jeotgal
742:Jeotgal
708:plants
691:Manipur
618:Senegal
497:terkeen
489:Alestes
417:pangasi
396:Visayas
240:called
209:Bagoong
119:Please
111:may be
76:peptide
70:, adds
37:bagoong
3202:
2949:Bisque
2891:Surimi
2791:Caviar
2575:Salmon
2465:
2448:
2418:2 June
2392:2 June
2286:
2276:
2182:
2109:13 May
2081:
2058:13 May
1818:
1778:
1749:
1745:–133.
1719:
1693:
1666:
1639:
1610:
1554:
1466:Trassi
1381:Yup'ik
1336:Japan
1320:, and
1310:Sikhae
1298:grains
1296:— and
1292:, and
1269:Korea
1258:Sikhae
1188:Pla ra
1167:Prahok
1136:Pla ra
1124:Borneo
1084:eromba
1069:Ngari
908:paksiw
886:Lumlom
844:Greece
816:shōchū
799:Japan
788:Kusaya
780:kimchi
753:Korea
734:kimchi
725:Korea
684:Hentak
657:cheese
629:Hákarl
607:Guedj
560:Fresh
557:Japan
463:mullet
440:Fesikh
349:shũṭki
339:Bengal
325:angkak
228:angkak
203:Notes
197:Image
173:beaver
167:, and
161:walrus
145:Alaska
26:burnay
2989:Sushi
2756:Algae
2751:Squid
2729:Whale
2663:Krill
2643:Conch
2605:Trout
2585:Shark
2368:(PDF)
2361:(PDF)
2344:(PDF)
2180:S2CID
2156:(PDF)
1509:Notes
1460:fish
1432:tapay
1404:Yupik
1375:Tepa
1341:offal
1234:trout
1159:crock
1145:plus
1044:Ngapi
1012:Ghana
995:Dutch
868:Benin
860:Ghana
804:dried
730:skate
706:aroid
582:Garum
518:Asia
479:Egypt
467:mugil
457:Sudan
453:Egypt
431:patis
426:umami
381:Dayok
370:India
318:fish
242:patis
194:Name
169:whale
157:Yupik
153:Inuit
92:Risks
83:nisin
2648:Crab
2610:Tuna
2535:Carp
2512:Fish
2463:ISBN
2446:ISBN
2420:2019
2394:2019
2326:2017
2284:ISSN
2274:ISBN
2220:2023
2111:2022
2079:ISBN
2060:2022
2034:2017
1995:2017
1961:2017
1891:2012
1862:2023
1816:ISBN
1776:ISBN
1747:ISBN
1717:ISBN
1691:ISBN
1664:ISBN
1637:ISBN
1608:ISBN
1587:2011
1552:ISBN
1302:rice
1238:char
1143:bran
1140:Rice
935:Iran
864:Togo
812:sake
598:Rome
596:and
562:funa
527:budu
398:and
28:jars
2896:Roe
2550:Eel
2545:Cod
2172:doi
1743:132
1308:—.
1304:or
1149:or
901:or
814:or
704:of
647:or
570:roe
564:(a
3223::
2411:.
2385:.
2311:.
2308:식해
2296:^
2282:.
2211:.
2178:.
2166:.
2164:20
2162:.
2158:.
2132:.
2128:.
2102:.
2051:.
2014:.
2011:액젓
1986:.
1952:.
1943:젓갈
1907:.
1882:.
1870:^
1853:.
1770:.
1622:^
1566:^
1525:.
1438:.
1343:.
1316:,
1288:,
1284:,
1280:,
1130:,
1118:,
1114:,
1110:,
1106:,
1087:.
1001:.
924:.
866:,
862:,
736:.
539:.
455:,
390:A
368:,
341:,
310:A
280:,
244:.
163:,
61:pH
2496:e
2489:t
2482:v
2469:.
2452:.
2422:.
2396:.
2328:.
2290:.
2222:.
2186:.
2174::
2134:8
2113:.
2087:.
2062:.
2036:.
1997:.
1977:젓
1963:.
1911:.
1893:.
1864:.
1824:.
1784:.
1755:.
1725:.
1699:.
1672:.
1645:.
1616:.
1589:.
1560:.
155:/
135:)
131:(
127:.
117:.
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