The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts

Data from DNA extraction and sequencing

This study looks at the microbial composition of fish dried and prepared using Greenlandic traditional methods as well as using industrial methods. Results from the study differ depending on the types of fish sampled. With capelin, different microbiome is seen with industrial and traditional production methods whereas little difference is seen between the traditional and industrial dried cod. This initial study hopes to offer a reference point for future studies on Greenlandic food microbiome and for other studies on traditional foods in Greenland.

Informed consent according to a Government of Greenland survey license.

There is a need to respect Indigenous scientific knowledge. The study counters the perception that Indigenous science is less rigorous than western-based methods.

Data from DNA extraction and sequencing

Indigenous traditional methods of processing dried fish is safe or safer than modern industrial methods. Traditionally processed dried capelin has more microbes and is tastier than industrial dried capelin. There was little difference between cod dried using either traditional or industrial methods.

As traditional lifestyles and traditional foods in non-western regions are increasingly replaced by western lifestyles and imported foods, we are at risk of losing the knowledge and skill set that has evolved around traditional foods in these regions. (p.1)

Understanding the food microbiomes of traditional foods has the potential to be one way of preserving the diversity of the human gut microbiome, while also enabling a better understanding of the evolution of traditional foods. (p. 1)

Science
Microbiology