Stinkheads
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Stinkheads (tepa), fermented salmon heads, are a traditional food of the Inuit in southwest Alaska. A customary way of preparing them was to place salmon heads and salmon guts in a wooden barrel, cover it with burlap, and bury it in the ground for about a week. In modern times plastic bags and buckets have replaced the barrel. This can increase the risk of botulism.[1],[2]
[edit] References
- ^ p. 69, Subsistence salmon fishing in Nushagak Bay, Southwest Alaska, Jody Seitz, technical paper no. 195, Alaska Department of Fish and Game, Division of Subsistence, Juneau, Alaska, December 1990.
- ^ p. 5, Botulism in Alaska, a guide for physicians and healthcare providers, 2005 update, State of Alaska, Department of Health & Social Services, Division of Public Health, Section of Epidemiology.
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