Fermented fish
From Wikipedia, the free encyclopedia
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (July 2009) |
 |
It has been suggested that this article or section be merged with Stinkheads. (Discuss) Proposed since June 2009. |
Prepared Fermented Fish
Fermented fish is an Eskimo food that is eaten raw and frozen. It is a staple part of the diet in many Yup'ik communities of the Yukon-Kuskokwim Delta.
[edit] Preparation
Fermented fish is prepared by first digging a hole about two feet in the ground. The preparer places a freshly caught fish in the hole, covers it with earth, and lets it stay buried for a couple weeks to a month or longer. After the fish reaches a desired level of fermentation, the preparer unearths it and immediately freezes it until someone is ready to eat it. Fermented fish tastes best raw and frozen.
[edit] See also
- Rakfisk - A fermented fish dish traditionally eaten around Christmas in Norway.
- Surströmming - A Swedish delicacy consisting of fermented Baltic herring.
- Tepa - Fermented salmon heads of the Yup'ik people
- Fesikh - Fermented mullet eaten in Egypt at Sham el-Nessim
- Garum - A fermented fish sauce and essential flavour in Ancient Roman cooking.
- Kusaya - A Japanese style salted-dried and fermented fish.
- Hongeohoe - A fermented fish dish from Korea.
- Hákarl - Fermented shark, a dish from Iceland.
- Food fermentation
