Exploring Fermented Fish in Northeast India: Microbial Diversity, Nutrition, Probiotics and Antimicrobial Insights

This review focuses mainly on the multifaceted characteristics of the fermented fish products of northeast India. The rich tradition and cultural diversity of the region allude to the availability of a variety of fermented products that are locally prepared using indigenous techniques with varying ingredients having exceptional taste and flavor. Fish, being a major source of food in every household of the region, is preserved during its abundance using different techniques. In this review, a comprehensive study has been made to elucidate the intricate microbial communities inhabiting the fermented fish products of the region. A total of seven fermented fish products were considered and found to be predominantly consumed by the people of different parts of the Northeastern region of India, namely, ‘Utonga-kupsu’, ‘Hentak’, ‘Ngari’, “Namsing ‘Tungtap’, ‘Shidal’, and ‘Lona ilish’. Further, information regarding microbial diversity, antimicrobial activities, probiotic activities, and nutritional profiles encompassing macronutrients, micronutrients, and bioactive compounds for each of the fish products were discussed elaborately. Moreover, the study highlights the potential of these fermented products as sources of functional foods with diverse health benefits, opening avenues for future research and development in the field of food science and technology.