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.
Recipes
1504 records with their sources, across 11 categories.
All fish and seafood7
Garum and fish sauces3
Smoked salted and dried foods3
Fermented whole fish and seafood1
Garum and fish sauces3Smoked salted and dried foods3Fermented whole fish and seafood1Filtered to
Recipes
Elevated risk
Tinapa
Filipino smoked fish, most often scad, sardinella or milkfish, brined and smoked, and eaten whole or flaked into other dishes.
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.