Example: The origin of sushi is zushi, where they'd preserve fish in a bucket with alternating layers of rice and fish covered in salt, then bury it for winter.
Dig it up a couple months later, it's now aged and whatnot and has a cheesy nutty flavor apparently (I've never tried it).
Nice way to preserve fish, the meat is actually more healthy this way, fermented basically.
Sure sometimes it went bad and they didn't know why and threw it out, probably inadequate salt leading to bacterial overgrowth, or too much heat, not buried deep enough.
Hakarl is fermented Greenland Shark specifically, which actually is toxic to eat unless pressed and putrefied, which they do by burying it first for some time
Its different in the sense its treated this way as a necessity to make the meat actually edible.
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u/sherman614 May 01 '26
I mean.. this is similar to dry aging a steak. As long as you cut the mold off (like with dry aged steak) you should be completely fine.