Fermented fish is a staple food among Eskimos and part of many Asian cuisines. The process dates back to ancient times and was used to preserve fish for long periods. Fermented fish is best served frozen and can be eaten as a main course, snack, or dessert.
Fermented fish is a type of dish where the fish undergoes a fermentation process where the acids used actually “cook” the fish and change its taste and texture. It is a staple food among the Eskimos and is also a part of many Asian cuisines in Thailand, India and Vietnam. Fermentation as a process for making food and wine dates back to the earliest times. The ancient Romans were even found to have fermented fish to create a savory sauce for their dishes.
The Eskimo community had probably fermented fish as a staple because fish and other aquatic animals are their primary food sources due to lack of vegetation in cold temperatures. Additionally, fermented fish do not require a person to build a fire and can be consumed long after they are caught. Immediately after capture, the fish is placed in a 0-foot (0.609-meter) deep hole in the ground, where it will remain for at least two weeks, depending on preference. The longer the fish is buried, the longer it will ferment and the softer the meat will become. When the fish is taken out of the ground, it is immediately frozen to preserve it.
Fermentation was a good way to cure fish, considering Eskimo hunters usually went on hunting trips that could last weeks or months. Through fermentation, the fish was still edible when the Eskimos got home. Having a supply of fermented fish was probably a symbol of social status, especially during months when fish catches are scarce.
In Thailand and Vietnam, fish undergoes fermentation mainly to make it into a condiment called “pla ra”. The caught fish would be soaked in a salty solution for some time, also making the bones soft enough to eat. Pla ra is not only used as a condiment, but also as a viand, as the salted fish is a tasty, not to mention inexpensive, accompaniment to a bowl of rice. Sometimes, the salt solution is separated from the fermented fish, which can then be fried, boiled and curried, turning the fish into another type of dish.
Fermented fish is said to be best served when it’s still in a frozen state and when it’s a bit rare. It can be eaten as a main course, as a snack or even as a desert. Sometimes, a little whale oil that’s also fermented accompanies the fish, kind of like a condiment or sauce.
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