Fermented fish

Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage.

This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins.

This is caused by the traditional Inuit/Yupik practice of allowing animal products such as whole fish, fish heads, walrus, sea lion, and whale flippers, beaver tails, seal oil, birds, etc., to ferment for an extended period of time before being consumed.

Attempts to make similar products in Africa (Côte d'Ivoire, Madagascar, Senegal) failed because of lack of involvement of the private sector, but the potential still exists.

Also in South America there is potential to make it, for instance in Peru from longnose anchovy Anchoa nasus.