Table 1 Various of fermented shrimp paste worldwide
From: Terasi, exploring the Indonesian ethnic fermented shrimp paste
Fermented shrimp paste | Origin | Shrimp species | Product characteristics | Fermentation period | Salt concentration (w/w) | References |
|---|---|---|---|---|---|---|
Terasi | Indonesia | Acetes japonicus Acetes sibogaesibogae | Soft paste with dark brown, gray, or red color | 6–9 months | 15% | [6] |
Belacan | Malaysia | Acetes japonicus Acetes erythraeus Acetes sibogaesibogae | Thick paste with grayish pink to grayish purple color | 1–2 weeks | 5–20% | |
Kapi | Thailand/Cambodia | Acetes japonicus | Semi-solid paste with pinkish purple to dark purple color |  > 2 months | 25–35% | |
Bagoong-alamang | Philippines | Acetes erythraeus Acetes intermedius Acetes vulgaris | Soft paste with pink color | 10 days–1 year | – | [6] |
Mam ruoc/mam tom | Vietnam | – | Thick paste with light pinkish gray | 2–3 months | 2–5% | |
Ngapi | Myanmar | Acetes indicus Acetes intermedius Acetes vulgaris | Paste with pink to reddish color | 4–6 months | 20–25% | |
Saeu-jeot | Korea | Acetes japonicus | – | – | 20–30% | [37] |