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.
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
Filtered to
Recipes
High risk
Surströmming
Salted, barrel-fermented Baltic herring from Sweden, surströmming is packed in shallow tins where fermentation may continue. Its traditional production is a specialist commercial process, not a household formula.
High risk
Som-fak
Som-fak is a Thai fermented freshwater-fish cake. JIRCAS records its ingredients, proportions, wrapping and 3–5-day fermentation, but does not validate a safe household process or endpoint.
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
Pla som, tilapia batch
Thai pla som made from tilapia salted, filled with sticky rice and garlic, bagged and held at room temperature for about three to four days.
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.
Plaa-som (pla som)
Plaa-som is a Thai sour fish: freshwater fish salted overnight, then mixed with cooked rice and garlic and fermented for about five to seven days at ambient temperature.
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.
High risk
Lanhouin
Lanhouin is a strongly flavoured fermented fish condiment documented in coastal West Africa, including southern Benin. This page records one published research reproduction as evidence, not as a validated home-preservation recipe.
High risk
Izushi
Hokkaido izushi layers fish, vegetables, rice and kōji for cold-season lactic fermentation. This MAFF recipe uses small hatahata with a vinegar pretreatment; it is one regional household formula, not a universal izushi method.
High risk
Narezushi (funazushi)
A documentary account of funazushi, Shiga’s long-ripened narezushi associated with Lake Biwa and roe-bearing nigorobuna. It preserves regional, historical and cultural context; it is not a household preparation guide.
High risk
Narezushi
A documentary account of Japanese narezushi, a family of salted-fish and rice ferments. This entry preserves the East Kishu (Mie) source’s identity and regional context without providing a household preparation method.
Toroī with pūhā or watercress
Dixon's 2007 thesis records ten toroi study batches, five with puha and five with watercress, each from 2 kg of shell-on green-lipped mussels and about 600 g of greens. Its method is a laboratory one.
A surströmming meal
A Swedish late-summer meal of commercially prepared surströmming, tunnbröd, potatoes, onion and cultured cream. This is a serving preparation; the specialist fish fermentation is not made at home here.
High risk
Pla ra with roasted grain
A fish batch is washed, mixed with 800 g salt per about 5 kg fish, and packed with an unresolved roasted-grain addition; cleaning weight and storage duration are unclear.
High risk
Pla ra with mixed freshwater fish
Mixed freshwater fish are soaked, repeatedly washed, salted and packed with toasted ground paddy rice; the creator gives a 1.5 kg fish batch and an unmeasured ladle dose.
High risk
Pla ra with pla soi and pla koom
Pla soi and pla koom are salted with coarse sea salt, held in bags and packed with later grain additions; the source leaves salt basis, bran dose and part of the sequence unclear.