Fermented fish

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Fermented fish is an Eskimo food that is eaten raw and frozen. It is a staple part of the diet in many Yupik 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.[1]

[edit] See also

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