Description
Traditional Inuit methods preserve food through low‑temperature fermentation, salt‑curing, drying, smoking, and freezing.
Technical
Fermentation of seal or whale blubber by lactic acid bacteria produces lactic acid, lowering pH to ~4.5 and inhibiting pathogens. Salt‑curing creates osmotic stress that reduces water activity to ~0.85, while drying and smoking lower water activity below 0.6 and introduce phenolic antimicrobial compounds. Freezing at –20 °C preserves fatty acids and prevents rancidity.
Science
Primary Reaction
Fermentation of fatty acids by lactic acid bacteria producing lactic acid and lowering pH
Sensory Profile
Aroma ()
earthysmokyfishyfermentedsalty
Origin & History
Civilization
Inuit
Era
Traditional/Pre‑colonial