What You Need to Know
The process involves fermenting seafood in a mixture of seawater and plant material, such as seaweed or kelp, to create a high-salt brine solution, which inhibits the growth of bacteria and other microorganisms due to its high salt content and low temperature. The acidity of the seaweed and kelp also contributes to the preservation process.
Steps
- 1.
Stinkheads (Tepa) (Yup'ik tradition): Primary fermentation method for salmon heads
- 2.
Kusaya (Japanese Izu Islands): Adapted fermentation style for skipjack tuna
- 3.
Akutaq (Eskimo Ice Cream) (Inuit communities): Incorporates fermented fish as flavoring agent
The Science
Primary Reaction
Lactic acid fermentation