Description
Traditional Inuit technique to preserve and enhance seal oil's nutritional value
Technical
Fermenting seal oil involves the action of microorganisms such as lactic acid bacteria and yeast, breaking down fatty acids and increasing shelf life and nutritional value. This process can occur at temperatures between 10°C to 20°C and takes several weeks to months.
Science
Primary Reaction
Lipid hydrolysis and oxidation
Sensory Profile
Aroma ()
FishyNuttyPungentEarthyMarine
Wine Analogy
Like a funky, oxidative sherry with marine notes
Coffee Analogy
Similar to aged Sumatran coffee with fishy undertones
Perfume Analogy
Reminiscent of ambergris with animalic marine notes