What are fermented fish?

Fermented fish is a type of bowl where fish are subject to the fermentation process in which the acid used actually "cooks" fish and changes their taste and texture. It is a basic meal among Eskimos and is also part of many Asian cuisines in Thailand, India and Vietnam. Fermentation as a process of food and wine production dated back to the early days. It was even found that the ancient Romans had fermented fish to create a salty sauce for their meals. Also, fermented fish do not require a person to build a fire and can be eaten long after being caught. Immediately after the fish is caught, it is located on a 2-foot deep (0.609 meters) opening in the ground in which it remains for at least two weeks, depending on the preference. The longer the fish is buried, longer will ferment and the meat will be softer. When the fish is removed from the ground, it is immediately frozen to keep it.

fermenting was a good way to treat fish with respectEM to the Eskimo hunter would usually go on hunting trips that could take weeks or months. Fermenting was still edible when Eskimos arrived home. Having a stock of fermented fish was probably a symbol of social condition, especially in the months when fish catches are rare.

In Thailand and Vietnam, the fish undergoes fermentation to turn into a spice called "Pla Ra". Caught fish would be immersed in salty solution for some time, so the fish bones will be soft enough to consume it. PLA RA is used not only as a spice, but also as VIAND, because salty fish is a tasty accompaniment to a bowl of rice, not to mention cheap. Sometimes the saltwood is separated from fermented fish, which can then be fried, cooked and curry, transform fish into another type of bowl.

It is said that a fermented fish is best served when it is still in its frozen state and when it is a little rare. It can be eaten as a main course, as a snack or even as a desert. Sometimes a small whale oil,which is also fermented, accompanies fish such as spices or sauce.