Quoting Kurt Weiske to Michael Loo <=-

Sushi [...] its origin in keeping fish [...] The fermenting
rice would preserve the fish, allowing it to be kept for
several weeks without refrigeration [...] The taste and
consistency was said to be similar to bleu cheese...

If the fish tastes like blue cheese then it too has fermented along
with the rice! The Inuit and the Scandinavians have all sorts of
foul smelling fermented fish products and sometimes they die from
botulism.

Natto (fermented soybean) is an occasional favorite

I tried it once. Didn't like it, mainly because of the texture. But
I do like stinky fermented bean curd and blue cheese. Also Oka and
Limburger cheeses.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dena'ina Fermented Salted Humpy
Categories: Native, Info, Historical, Salmon, Preserving
Yield: 1 Text file

Pink salmon

Place an unsoaked salted humpy fillet on a piece of cotton wood bark
and leave it outside in a dark place for one week. It will ferment
without spoiling. Eat plain with fry bread. It is not salty as the
fermentation takes away the salt.

Recipes of the Dena'ina and Aleutiuq people of the Cook Inlet Region.

From Chuda's Kitchen by Tyshee

MMMMM

Cheers

Jim


... Fermented black beans are the anchovies of Chinese cuisine.

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