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.
Gunditjmara smoked eel
Short-finned eels, kooyang, smoked for a sustained period in the hollows of large trees at Budj Bim in south-western Victoria, a combined heat, smoke and drying method of the Gunditjmara people.
Arbroath smokie
Arbroath smokies are whole haddock dry-salted, paired by the tail and hot-smoked in a protected coastal area. Their recorded history links Auchmithie and Arbroath, though the exact origin is unsettled.
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
Ngaphak
Ngaphak is fish split, flattened and roasted and smoked over an open flame on a wire net or woven bamboo mesh, as practised by fish processors around Loktak Lake in Manipur, India.
High risk
Leirou
Leirou is fish smoked in a prepared kiln or room by processors around Loktak Lake in Manipur, India, a method the local survey keeps apart from open-flame ngaphak.
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.
Elevated risk
Hot-smoked salmon
Salmon fillets salted or dry-brined, rested, then cooked and flavoured in a smoker. The method is a cooking process, and the endpoint decides its safety.
High risk
Gravad lax
Salmon is cured with salt, sugar, pepper, dill and lemon zest under refrigeration.
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
Poached stockfish with mustard butter
Rehydrated air-dried Norwegian cod simmered until it flakes, served with boiled potatoes and carrots under a wholegrain-mustard butter whisked from the fish's own poaching liquid.
Elevated risk
Tinapa
Filipino smoked fish, most often scad, sardinella or milkfish, brined and smoked, and eaten whole or flaked into other dishes.
Elevated risk
Bakalar na bijelo
An Istrian festive spread of cooked stockfish beaten with olive oil and garlic until pale and cohesive, here bulked out with hand-mashed floury potato.
Elevated risk
Stockfish in walnut sauce (medieval)
The second stockfish sauce from a fifteenth-century English manuscript: walnuts, garlic, bread, pepper and salt ground in a mortar and loosened with the fish's own broth.
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.
Elevated risk
Stockfish in verjuice sauce (medieval)
A fifteenth-century English way to serve cooked stockfish: strained fish broth boiled with chopped parsley, powdered ginger and a little verjuice, then poured hot over the fish.
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.
High risk
Ackee and saltfish
Jamaica's best-known dish: salt-cured cod desalted and flaked, then folded through ackee arils with onion, tomato, sweet pepper, thyme and Scotch bonnet.
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.
Elevated risk
Stockfish, chickpea and olive stew
A contemporary Mediterranean-style stew in which poached stockfish flakes are folded into a paprika-spiced tomato sauce with cooked chickpeas and olives.
Elevated risk
Bacalà alla vicentina
Stockfish from Vicenza, left barely bubbling for hours with onion, preserved anchovy, olive oil, milk and a little cheese until it is tender under a dense pale sauce, and eaten with polenta.
Elevated risk
Stoccafisso all'anconitana
Ancona's baked stockfish: thick pieces layered with potatoes, tomatoes, olives, capers and anchovy under olive oil and white wine, cooked slowly in a covered dish.
Elevated risk
Baccalà mantecato
A Venetian cicchetto of cooked unsalted stockfish beaten with oil until it turns into a pale, aerated cream, spooned onto grilled polenta in the city's wine bars.
Elevated risk
Bacalhau à lagareiro
Thick pieces of desalted salt cod roasted in olive oil with garlic and onion, served with small potatoes cooked and then crushed until their skins split.
Elevated risk
Bacalhau à Brás
Lisbon's salt cod dish: shredded desalted cod and fine fried potato matchsticks folded through softened onion and bound with beaten egg, finished with parsley and black olives.
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
Arabushi (smoke-dried bonito)
Japanese skipjack tuna cooked, then repeatedly smoked and dried over a wood fire by the hand-fired tebiyama method into a hard block for shaving into dashi: the first stage of katsuobushi.
High risk
Bonito flakes (katsuobushi)
Katsuobushi is skipjack tuna cooked, smoked and dried into a hard block that is shaved into flakes for dashi and toppings. Some styles stop at the smoke-dried stage; others receive carefully managed mold maturation.
Elevated risk
Smoked fish and agushie stew
Ghanaian agushie stew combines melon-seed paste with tomatoes, peppers, palm oil and smoked fish, and is served with rice, yam or plantain.
High risk
Smoked mackerel spread
A quick Czech spread folds ready-smoked mackerel into quark, pickles, onion, mustard and lemon for serving with bread.
High risk
Smoked mackerel
Whole mackerel brined for up to a day, then hot-smoked over beech and alder until the oily flesh takes colour and smoke, in a Czech smokehouse recipe.
Elevated risk
Layered salad with Latvian sprats
A Latvian Šprotes page’s layered salad uses one can of sprats in oil, grated vegetables and eggs with mayonnaise. The page gives no serving yield, can size or complete vegetable-cooking method.
Elevated risk
Sol over Gudhjem
Sol over Gudhjem layers hot-smoked herring and vegetables on buttered rye bread, topped with egg yolk.
Elevated risk
Smoked eel roll
This Dutch lunch roll combines purchased smoked eel with cucumber, basil, lemon dressing and lettuce.
Elevated risk
Hot-smoked salmon on colcannon
Burren Smokehouse’s colcannon dish serves hot-smoked salmon with mashed potatoes, cabbage, stir-fried vegetables and mustard cream.
Elevated risk
Highland smoked-salmon scramble
Softly scrambled eggs enriched with cream and butter, served with cold-smoked salmon, chives, lemon and sourdough toast as a British breakfast dish.
Elevated risk
Broiled Yarmouth bloater
A Victorian way with Great Yarmouth bloaters: the lightly salted, cold-smoked whole herring is broiled and served with fresh butter and a warmed captain's biscuit.
Elevated risk
Craster kipper club sandwich
A warm club sandwich of oak-smoked Craster kipper fillets layered with soft-boiled egg, romaine, avocado and lemon mayonnaise on brown bread.
Arbroath smokie risotto
A four-serving risotto published in the 2014 Arbroath Smokie Trail booklet and credited to Hayley Wilkes. It cooks with finished Arbroath smokies; it does not describe smoking fish.
Elevated risk
Smoked haddock chowder
Alfred Enderby’s chowder combines smoked haddock with potato, sweetcorn and spinach in a milk-and-stock broth.
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.