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. Eskimo is a term used for a group of people who inhabit the circumpolar region (excluding circumpolar Scandinavia and all but the easternmost portions of Russia) There are two main groups of Eskimo: the Inuit of northern Alaska, Canada and Greenland and the Yupik of western Alaska and the Russian... The Yupik or, in the Central Alaskan language, Yupik, are aboriginal people who live along the coast of western Alaska, especially on the Yukon-Kuskokwim delta and along the Kuskokwim River (Central Alaskan Yupik), in southern Alaska (the Alutiiq) and in the Russian Far East and St. ...
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] (http://tunt.blogspot.com/2005/01/24-fermented-fish.html)
Salted, dried and fermentedfish constitute approximately 10 percent of the total volume of fish distributed locally and are preferred among the low-income subsistence farmers of the rural areas in the interior.
The consumption of fermentedfish is relatively high in southern Ghana especially among the Akan tribe which uses it as a delicacy and flavouring agent in traditional vegetable sauces.
During periods of fish scarcity, salted dried and fermentedfish, such as koobi, kako, ewule, etc., constitute the main source of food fish used in the preparation of traditional soups in rural communities.
Fermentedfish is something most people in the lower 48 would never think to try; and that is a shame, because countless people have been enjoying it as a regular part of their diet for millenniums.
Fermentedfish is prepared by first digging a hole about two feet in the ground.
After the fish reaches a desired level of fermentation, the preparer unearths it and immediately freezes it until someone is ready to eat it.
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