Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights.

Fermented fish develops its characteristic sensory properties through the synergistic action of endogenous enzymes and halotolerant microbial consortia. This review synthesizes current knowledge on these microbial-enzymatic interactions, emphasizing proteolysis and lipolysis. These processes release amino acids, peptides, and fatty acids, providing essential precursors for aroma-active volatiles and non-volatile taste compounds. Concurrently, acidification, protein hydrolysis, and matrix restructuring modulate texture, creating a dynamic balance between enzymatic softening and acid-induced gelation. We evaluate key safety concerns, particularly biogenic amine and N-nitrosamine formation, discussing mitigation strategies via process optimization and targeted starter cultures. Finally, we examine how multi-omics coupled with artificial intelligence can elucidate biochemical mechanisms, identify quality markers, and enable predictive monitoring. By integrating these elements into a substrate-to-volatilome framework, this review links mechanisms to quality outcomes, highlighting opportunities for the rational control of fermented fish production.