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Correction: Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish
Journal of Ethnic Foods volume 12, Article number: 6 (2025)
The Original Article was published on 04 November 2024
Correction: Journal of Ethnic Foods (2024) 11:38. https://doiorg.publicaciones.saludcastillayleon.es/10.1186/s42779-024-00255-1
In the original publication of this article, it was not clearly stated that the authors had re-use permissions for several of the figures. The permissions are listed in this correction article, the original article has been updated.
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Figure 1: Geographical distribution of Inuit populations in the northern hemisphere. Red area indicated the Inuit. Adapted from: https://www.narodnatribuna.info
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Figure 2: 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
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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, which allows the Inuit population to continue its special culinary tradition.
Downloaded from www.dreamstime.com
ID Number: 80016370
© Luis Leamus|Dreamstime.com
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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
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ID Number: 33442012
© Checco|Dreamstime.com
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Daily, J.W., Park, S. Correction: Fermented marine foods of the indigenous arctic people (Inuit) and comparisons with Asian fermented fish. J. Ethn. Food 12, 6 (2025). https://doiorg.publicaciones.saludcastillayleon.es/10.1186/s42779-025-00266-6
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DOI: https://doiorg.publicaciones.saludcastillayleon.es/10.1186/s42779-025-00266-6