Masterclass on fermenting fish heads in beluga blubber by Enoosie Ottokie 

In this Masterclass, Enoosie Ottokie from Kinngait explained how to ferment fish heads in beluga bluber. In this video, she is shares that the fermentation takes around 4-5 days and explains the reddened fish eyes are indicative when the fermentation is done. In this video, Enoosie also shows how to dry the rest of the fish. Most importantly, however, she enjoys eating the fermented fish head meal with her friends and relations. These masterclasses are part of Enoosie's work as Contributor in the Canada-Inuit Nunangat-United Kingdom (CINUK) Research Project called: Inuksiutit: Inuit Food Sovereignty. Our aims are to promote country food and advocate for Inuit food sovereignty.
Produced © Inuksiutit: Inuit Food Sovereignty in Nunavut, 2024