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From Wikipedia (http://en.wikipedia.org/wiki/Sushi#Narezushi_.28old_style_fermented_sushi.29):

Narezushi (熟れ寿司, lit. matured sushi) is an older form of sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, and then weighed down with a heavy tsukemonoishi (pickling stone). They are supposedly salted for ten days to a month, then placed in water for 15 minutes to an hour. They are then placed in another barrel, sandwiched, and layered with cooled steamed rice and fish. Then the mixture is again partially sealed with otoshibuta and a pickling stone. As days pass, water seeps out, which must be removed. Six months later, this funazushi can be eaten, and remains edible for another six months or more.

Funazushi (鮒寿司) is a dish in Japanese cooking, which involves with anaerobic lacto-fermentation of fresh water fish, funa (鮒, crucian carp). The dish is famous as a regional dish from the “Shiga Prefecture“, It is considered to be a chinmi, a delicacy in Japanese cooking.^[9]

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