High risk
Yukola (Nivkh dried salmon)
Pacific salmon opened along the backbone and hung on elevated wooden frameworks to air-dry, the winter provision at the centre of Nivkh household fishing on Sakhalin and the Lower Amur.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All fish and seafood101
Smoked salted and dried foods51
Garum and fish sauces26
Fermented whole fish and seafood17
Adjacent and excluded4
Acid and oil pickles2
Fermented, enzyme-ripened and mixed seasonings1
Smoked salted and dried foods51Garum and fish sauces26Fermented whole fish and seafood17Adjacent and excluded4Acid and oil pickles2Fermented, enzyme-ripened and mixed seasonings1Filtered to
Recipes
High risk
Stockfish
Cod hung on open racks in cold northern air until most of its water has gone, leaving a hard, light, unsalted fish that keeps and travels and must be soaked for days before cooking.
High risk
Tambadiang
Tambadiang is a Senegalese preparation of small whole fish that is pickled or salted and then dried. Sources differ on fish and process details; no single validated recipe or safety endpoint is established.
Elevated risk
Kusaya
Izu Islands fish cured by repeated immersion in a maintained microbial brine, then dried. The reused brine, not drying alone, is what defines the product.
High risk
Solar-tent dried usipa, utaka and ndunduma
Small Lake Malawi fish, usipa, utaka and ndunduma, dried on racks inside UV-treated polythene solar tents. Tested in Malawi as a drier, less lossy alternative to open sun drying on racks.
High risk
Koobi
Koobi is Ghanaian salted and dried tilapia. Sources differ on the brief ripening stage and drying period, and do not establish a single validated household process. This entry records documented variants and their limits.
Bêche-de-mer (trepang)
Sea cucumber cleaned, boiled and dried, sometimes with smoke, into a long-keeping trade product; Makassan processing in Arnhem Land is documented from at least the eighteenth century.
Dried salted cod
Cod split, salted and dried on flakes until hard, a long-keeping fish that must be desalted and rehydrated before use; the salting and the extensive drying together make it portable where light salting or partial drying does not.
High risk
Alaska salmon roe caviar
Salmon roe is separated from skeins and treated in two salt-water stages using a University of Alaska Extension formula.
Elevated risk
Dried charales (charales secos)
Small central-Mexican lake silversides, Chirostoma spp., dried whole and sometimes salted, then fried, roasted or simmered into Lenten tortitas and snacks.
High risk
Fraser Canyon wind-dried salmon
Salmon opened, scored and hung on roofed racks in the dry canyon winds of the Fraser River: slhíts'es in Stó:lō documentation, sts'wan in St'át'imc records.
Elevated risk
Newfoundland dried salt cod
Atlantic cod split, salted and dried on raised flakes along the Newfoundland and Labrador shore, manufactured ashore for markets across the Atlantic.
Elevated risk
Salted-dried pirarucu (manta)
Arapaima gigas split into broad mantas, salted, matured for days and dried into the sheets that travel Amazonian river markets as bacalhau da Amazônia.
Elevated risk
Carquín dried anchoveta
Anchoveta salted, drained of sanguaza and sun-dried on sand or stones at Caleta de Carquín, a technique declared part of Peru's cultural heritage in 2016.
High risk
Columbia River pounded dried salmon
Dried salmon broken down, pounded to a meal and pressed into grass baskets lined with fish skin: the compact trade food of Celilo Falls and The Dalles.
High risk
Pipsi
Arctic char opened, scored and air-dried in the Canadian Arctic: concentrated, chewy country food recorded as pipsi in Nunavut and pitsik in Nunavik.
High risk
Maldive fish
Maldive fish is a hard, smoke-dried tuna product made in the Maldives and traded especially to Sri Lanka, where it is known as umbalakada. Cooks shave or pound it into a concentrated savory seasoning for sambols, curries and other dishes.
High risk
Dried ammassat / ammassaat
Greenlandic capelin dried whole on rocks, among crowberry vegetation or on buildings, and the microbial research that has made this small fish unusually well studied.
High risk
Alutiiq dried, smoked and half-dried fish (tamuuq, kupcuunaq, kac'amaasaq)
Kodiak salmon, halibut and cod cut as seg'aq and hung on an initaq rack to become tamuuq, with kac'amaasaq and kupcuunaq named as different results.