Kammiyabagaa
Kammiyabagaa is a traditional dish originating from the Arctic regions, particularly associated with Indigenous communities in Greenland and Canada. It is a type of fermented fish, typically prepared using Arctic char or Greenland halibut. The preparation involves packing the fish in a seal skin or other airtight container and allowing it to ferment for several months, often buried in the ground. This process results in a strong, pungent aroma and a soft, gelatinous texture.
The fermentation process breaks down the fish's proteins and fats, creating a unique flavor profile that is
While its consumption is most prevalent within the communities where it originated, Kammiyabagaa has gained some