tunaIkäl

tunaIkäl is a traditional fermented fish product originating from the Inuit communities of the Arctic. The preparation involves burying gutted fish, often Arctic char or salmon, in a pit lined with grass or skins. The fish are then covered with stones and left to ferment for several months, or even up to a year, in the cold ground. This process relies on the natural enzymes and bacteria present in the fish and the anaerobic environment created by the burial.

The resulting tunaIkäl has a very strong, pungent odor and a soft, jelly-like texture. Its flavor is intense and often described as ammoniated. Historically, tunaIkäl was a vital source of protein and nutrients for Inuit people during the long, harsh Arctic winters. It was typically consumed raw, often with seal oil. Due to its unique preparation and strong characteristics, it is considered an acquired taste and is primarily consumed within the communities where it is traditionally made. Modern practices may vary slightly, but the core principles of fermentation and burial remain central to its production.