ArticleHeliyon2025
The production process of chepa shutki: A traditional Bangladeshi fermented fish product.
Article in Heliyon, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
Chepa shutki is a sticky, solid, fermented, salt-free product from Bangladesh prepared from small-sized fish by local producers. It can be consumed as a chutney or sauce-like recipe or shutki curry with vegetables as a side dish for rice or bread. Chepa shutki is manufactured according to a small-scale traditional technique relying on spontaneous fermentation. Although chepa shutki is an important part of the human diet in Bangladesh, providing flavour as well as essential nutrients (especially protein and bone minerals), research on variations in production of chepa shutki has been limited. The aim of this study was to determine the variations in processing methods of chepa shutki and identify production process parameters. A survey was carried out with respondents using structured questionnaires and observations on current processing practices and the equipment used. In Bangladesh, chepa shutki is produced from different small fish (
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