Korus

Korus, also known as Koro, is a term that can refer to several things, most notably a type of fermented paste made from raw fish or meat. This paste is a traditional food item in various cultures, particularly in the Arctic regions. The preparation typically involves mincing the primary ingredient, often fish like Arctic char or salmon, or meat, and allowing it to ferment for a period of weeks or months. This fermentation process breaks down proteins, creating a distinct aroma and flavor profile. Korus is usually consumed raw and is a significant source of nutrients in diets where fresh food may be scarce. The specific ingredients and fermentation times can vary depending on regional traditions and available resources.

Beyond its culinary application, "korus" can also be a given name. It is found in some cultures as a personal identifier. The etymology and meaning of the name can differ across these cultures. When encountered in text, the context is crucial for determining whether the reference is to the fermented food product or a personal name. Discussions about Arctic cuisine or traditional food preservation methods are likely to involve the fermented paste, while biographical information or lists of names might refer to the given name.