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Fish sauce is the liquid part obtained from the fermentation of fishery products and has played an important role in Korean dietary life, In order to utilize the Alaska pollack scrap wasted during Himedara processing, fish sauce was manufactured and the effects of fermentation enhancers such as koji and sucrose were also investigated. pHs of the samples with fermentation enhancers were lower than that of control over the entire fermentation periods. The amino-nitrogen contents of the samples with fermentation enhancers were higher on 60 days of fermentation, but lower after 90 days than the control. The additions of koji or both koji and sucrose accelerated the production of VBN and NH₂-N, but ATP, ADP, and AMP were degraded completely even within 30 days of fermentation. The contents of free amino acids were increased continuously during fermentation and fermentation enhancers accelerated their production. Alaska pollack scrap sauce with koji showed a higher number of total viable cells in the beginning of fermentation, but lower in the later stage than control.
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