Other than salmon, a variety of meats and fish are used to add flavor to citatap such as Japanese dace, bathyraja lindbergi, masu salmon, Japanese fluvial sculpin, deer, bear, tanuki, rabbit, and chipmunk. Citatap was well suited to the meat of older animals, as it made the tough meat easier to eat.[1]:108–114 Citatap was primarily made in the winter, when food spoiled more slowly, and was eaten over a number of days. If the citatap was not particularly fresh, it was formed into balls and added to soup.[7]:109