Fermented fish is an Eskimo

Eskimo

Eskimos or Inuit–Yupik peoples are indigenous peoples who have traditionally inhabited the circumpolar region from eastern Siberia , across Alaska , Canada, and Greenland....

 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

Yukon-Kuskokwim Delta

The Yukon–Kuskokwim Delta is one of the largest river deltas in the world, roughly the size of Oregon. It is located where the Yukon and Kuskokwim rivers empty into the Bering Sea on the west coast of the U.S. state of Alaska. The delta, which mostly consists of tundra, is protected as part of the...

.

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.

See also

• Rakfisk
  Rakfisk
  Rakfisk is a traditional eastern Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, then eaten without cooking.-Origin:...
  
   - A fermented fish dish traditionally eaten around Christmas
  Christmas
  Christmas or Christmas Day is an annual holiday generally celebrated on December 25 by billions of people around the world. It is a Christian feast that commemorates the birth of Jesus Christ, liturgically closing the Advent season and initiating the season of Christmastide, which lasts twelve days...
  
   in Norway
  Norway
  Norway , officially the Kingdom of Norway, is a Nordic unitary constitutional monarchy whose territory comprises the western portion of the Scandinavian Peninsula, Jan Mayen, and the Arctic archipelago of Svalbard and Bouvet Island. Norway has a total area of and a population of about 4.9 million...
  
  .
• Surströmming
  Surströmming
  Surströmming herring") is a northern Swedish dish consisting of fermented Baltic herring. Surströmming is sold in cans, which often bulge during shipping and storage, due to the continued fermentation. When opened, the contents release a strong and sometimes overwhelming odor, which explains why...
  
   - A Swedish delicacy consisting of fermented
  Fermentation (food)
  Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
  
   Baltic herring
  Herring
  Herring is an oily fish of the genus Clupea, found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea. Three species of Clupea are recognized. The main taxa, the Atlantic herring and the Pacific herring may each be divided into subspecies...
  
  .
• Tepa
  Tepa
  -External links:*...
  
   - Fermented salmon
  Salmon
  Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
  
   heads of the Yup'ik people
• Fesikh - Fermented mullet
  Mullet (fish)
  The mullets or grey mullets are a family and order of ray-finned fish found worldwide in coastal temperate and tropical waters, and in some species in fresh water. Mullets have served as an important source of food in Mediterranean Europe since Roman times...
  
   eaten in Egypt
  Egypt
  Egypt , officially the Arab Republic of Egypt, Arabic: , is a country mainly in North Africa, with the Sinai Peninsula forming a land bridge in Southwest Asia. Egypt is thus a transcontinental country, and a major power in Africa, the Mediterranean Basin, the Middle East and the Muslim world...
  
   at Sham el-Nessim
• Garum
  Garum
  Garum, similar to liquamen, was a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking, the supreme condiment....
  
   - A fermented fish sauce and essential flavour in Ancient Roman
  Ancient Rome
  Ancient Rome was a thriving civilization that grew on the Italian Peninsula as early as the 8th century BC. Located along the Mediterranean Sea and centered on the city of Rome, it expanded to one of the largest empires in the ancient world....
  
   cooking.
• Kusaya
  Kusaya
  is a Japanese style salted-dried fish and fermented fish. It is famous for its malodorousness, and it is often a subject of taste controversies, much like Marmite and blue cheese and even more like Swedish surströmming.-Taste:...
  
   - A Japanese style salted-dried and fermented fish.
• Hongeohoe
  Hongeohoe
  Hongeohoe is a type of fermented fish dish from Korea. Hongeohoe is made from skate and has a strong characteristic ammonia-like odor. It is usually served uncooked without any other additional preparation along with other Korean side dishes such as kimchi....
  
   - A fermented fish dish from Korea.
• Hákarl
  Hákarl
  Hákarl or kæstur hákarl is a food from Iceland. It is a Greenland or basking shark which has been cured with a particular fermentation process and hung to dry for four to five months...
  
    - Fermented shark, a dish from Iceland.
• Food fermentation
  Fermentation (food)
  Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...