Fermented fish

Fermented fish

communities of the Yukon-Kuskokwim Delta.

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. [http://tunt.blogspot.com/2005/01/24-fermented-fish.html]

See also

* Surströmming - A Swedish delicacy consisting of fermented Baltic herring.


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