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Among the Itelmen of Kamchatka, fish was kept in two ways, as dried yukola and as fish seasoned in pits (Shnirelman, as summarised on Wikipedia). At home the dogs were fed soup made from the fermented fish. No source opened in this round describes the method or gives any numbers, so the one step here is an outline only.
A short entry: the sources we found record only what is said here about Kamchatka pit-fermented fish itself. Its own sources do not record how it is made, so the steps and scenes below are those of Tepa (stinkheads), the closest documented fish and seafood ferment, shown as a guide to the method, not as a record of Kamchatka pit-fermented fish.
Short entryFish and seafood
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
fish
Total time across the steps of Tepa (stinkheads): 10 min
Start
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What changes:Heads are cut from salmon caught in summer
Step 1 of 4 · steps of Tepa (stinkheads)
Cut off the salmon heads
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
Among the Itelmen of Kamchatka, fish was kept in two ways, as dried yukola and as fish seasoned in pits (Shnirelman, as summarised on Wikipedia). At home the dogs were fed soup made from the fermented fish. No source opened in this round describes the method or gives any numbers, so the one step here is an outline only.
This page outlines a traditional practice; it is not a recipe to follow. No source we found tests this method for safety. The closest studied case is Alaskan pit-aged fish (see tepa), where fermented fish and other aquatic animals caused most foodborne botulism (CDC), and WHO lists fermented fish among the foods that have carried the toxin, which can kill. The toxin cannot be seen, smelled or tasted. CDC advises boiling home-fermented Alaska Native foods for 10 minutes before eating; that advice was not written for Kamchatka fish.
Shnirelman, as summarised on Wikipedia, describes two Itelmen ways of keeping fish, yukola (dried fish) and fish seasoned in pits; at home the dogs were fed soup made from the fermented fish.