High risk
Hákarl
A documentary account of Icelandic hákarl, fermented and dried Greenland shark. It describes cultural context and one production study, not a home preparation method.
Recipes
1504 records with their sources, across 11 categories.
All fish and seafood20
Garum and fish sauces15Fermented whole fish and seafood4
Smoked salted and dried foods1
Garum and fish sauces15Fermented whole fish and seafood4Smoked salted and dried foods1Filtered to
Recipes
Elevated risk
Nakji jeotgal
Nakji jeotgal is Korean salted octopus, served among jeotgal varieties with rice. This entry documents the dish and one creator’s quick-home version; it does not provide a household preparation method.
High risk
Rakfisk
Rakfisk is a Norwegian preserved fish: cleaned trout or char, salted, packed under pressure and matured cold, usually for about three months, before it is eaten sliced.
High risk
Momone
Momone is a Ghanaian salted and fermented fish condiment made from varied marine fish. Historical surveys describe both semi-dried and drier products, with salting and drying methods differing across coastal communities.