Skip to main content
Fig. 2 | Journal of Ethnic Foods

Fig. 2

From: Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish

Fig. 2

A Contemporary Inuit people dressed in traditional clothing. Downloaded from dreamstime.com. https://www.dreamstime.com/editorial-stock-photo-inuit-eskimo-people-welcoming-foreigners-aboriginal-native-group-waiting-to-welcome-visitors-to-nanortalik-greenland-image73064723. © Teodor Lazarev. B Freshly caught Minke Whale for Sale at a Butcher in Nuuk, Greenland. This is a seasonal delicacy, strictly regulated by a government quota system, that allows the Inuit population to continue its special culinary tradition. Downloaded from www.dreamstime.com ID Number: 80016370 © Luis Leamus|Dreamstime.com. C Fish drying in the sun: Dried fish in Rodebay settlement. Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food Downloaded from www.dreamstime.com ID Number: 33442012 © Checco|Dreamstime.com. D Fresh caught fish being prepared

Back to article page