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Fish and seafood from United States
Ciss'uq is Yup'ik herring or capelin fermented by burying the fish underground, recorded as about two weeks in the ground. No salt is described. At Buckland, Iñupiaq makers also ferment herring in grass-lined holes under soil.
A short entry: the sources we found record only what is said here about Ciss'uq itself.
| Herring or capelin | [wiki-yupik-cuisine] |
Total time across the recorded steps: 14 days
What changes: Starting material: herring or capelin
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ciss'uq is Yup'ik herring or capelin fermented by burying the fish underground, recorded as about two weeks in the ground. No salt is described. At Buckland, Iñupiaq makers also ferment herring in grass-lined holes under soil. Made in 3 steps over 14 days. The longest step, bury the fish in the ground, takes 14 days (English Wikipedia 2026).
| Main step | 14 daysReported[wiki-yupik-cuisine] | Bury the fish in the ground |
|---|
Ciss'uq uses herring or capelin, while tepa (stinkheads) uses salmon heads. Both are buried in the ground.
Most foodborne botulism in Alaska is type E, which comes only from aquatic animals, and all cases have been linked to traditional Alaska Native foods, including fermented ones. Storing such foods in airtight plastic is a modern change thought to be partly behind the rise in cases (McLaughlin et al. 2004). A US Fish and Wildlife Service report says traditional foods made properly without plastic do not generally form the toxin (Jones 2006). That is not a guarantee. Alaska's botulism guide says traditional preparation will not always prevent toxin production. It says outbreak foods were aged in pits in the ground as well as in closed or airtight containers, and its 1950–2010 table lists herring as the implicated food in one outbreak, though no food from it tested positive. CDC advises boiling all home-fermented Alaska Native foods for 10 minutes before eating, with 1 more minute for each additional 1,000 feet of elevation. You cannot see, smell or taste the toxin, and even a small taste can be deadly.
Hazards the sources name: Clostridium botulinum type E, linked to aquatic animal foods and to fermented foods in Alaska.
Every number is labelled with how it is known. How this atlas is made
