Fermenting raw fish

How To "Cook" Fish By Fermentation

Sushi was originally fermented. Try to eat some raw, fermented fish every week, even if only a small amount. Add salt, garlic, parsley and olive oil to cover up the taste and texture if necessary. Take some liquid from your last batch of sauerkraut and put it in a clean glass jar. Use wild caught fish. If packaged, read the label. The only ingredient should be fish, and it should be caught in open water. These inexpensive frozen fish fillets bought at the supermarket were caught in the North Atlantic. They can usually be found at the bottom of the freezer compartment but you may have to scrounge around to look for it. Chop fish into smaller, bite-sized pieces and put in sauerkraut liquid.  Add enough water to cover the fish. Add some already-prepared sauerkraut or chopped onion, garlic, carrots and cabbage. [Optional: small piece or flake of crushed red pepper or ginger.]             Cover the jar with an airlock so that nothing can get in, but gas can escape. Let it sit at room temperature overnight and then transfer to refrigerator.  Raw fermented fish and botulism . Fermented fish has been associated with cases of botulism. Although this is extremely rare, to avoid any risk, you can leave the fish at room temperature no longer than overnight, although traditional fermented fish was commonly left unrefrigerated for a month or more.    Raw Fish and Rice  Once upon a time, sushi was fermented fish, but now it is made with raw fish and vinegar. Here is an adapted recipe for making a sushi alternative using fermented fish. Make fermented fish as above, adding some kombucha or raw apple cider vinegar to the sauerkraut juice. Meanwhile, put a cup of brown rice in a glass jar and cover with water. Let it soak for a day. Drain off water, and then rinse again with water and drain. Put rice in a rice steamer and cover with bone broth at a ratio of about 2 parts bone broth to 1 part rice and steam until cooked. Next day, check the rice and add more bone broth if it appears dry. Add some pepper, sea salt and naturally fermented soy sauce to taste. Turn on the steamer or re-heat the rice in a saucepan, stirring occasionally. When rice is hot, remove from heat and place in serving bowls or plate. When rice has cooled down so that it is still hot, but not so hot that it is painful to touch, scoop the fermented fish out of the jar and mix it in with hot rice. Add butter or wasabi paste (horseradish powder) to taste. Actual sushi, which I have not made, was made by boiling the rice, packing the raw fish in salt and then packing it in the boiled rice and letting it set for 3 months. The Fish That We Eat by Anore Jones. (This is a link to a pdf document that contains the entire 345-page book.). Wild Fermentation by Sandor Katz.  Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods Food Enzymes for Health & Longevity by Dr.Edward Howell   Site-Related Products Available For Sale Online Rice Bamboo Steamer Pot, Enamaled Fermentation Pot Cod Liver Oil Lugol's Iodine  Site-Related Products Available For Sale Online in the U.K.   Blue Green Algae Coconut Oil Rice Rice Steamer Cod Liver Oil Iodine Kilner Jar Table of Contents add raw egg to hot liquid || adjust alcohol || airlock || alcoholism || ale || antibiotics questions || apples || arthritis || avatars || balaclava || beans and rice || beets || bone broth || book suggestions ||  bread beer || bread kvass || brew by bottle || cabbage water || carrot cake || casserole || chocolate || cholesterol || chutney || clay || cleaning stuff || coffee || coloring pages || condiments || container gardening || cookware || corn || cosmetics || cream cheese || cream of wheat || culturing milk and cream || dandelions || dehydrating || depression era living || dmso || "e. coli infections" || edible leaves and flowers || eggs || elderberry syrup || EM || evolution || evolution for children || exercise || fast food || fermented sun tea || fish, how to filet || fish head soup || fizzy drink || flu || food allergies || frugal healthy eating || grains || grain-free || green tomatoes || gruit ale || hard iced tea || healthy eating || heartburn and indigestion || home remedies || how to not get sick || ice cream || instant NT || japonica quince, identifying || kefir whey || kelp || kimchi & sauerkraut || kombucha || kvass || lard || lemon pickles || lemon pudding || lifestyle || liver || liver loaf || living on less || lunchmeat || make animated gif || make whey || magnesium || magnesium diy || magnesium oxide || magnesium sulfate diy || mead || mincemeat || minerals || mold || moldy lemon uses || msg || mustard plaster || my drawings || near beer || oneil's shebeen || pekmez || penicillin diy || pesticides || physic garden || pickles || pie crust || plums || POGs || poor richard's ale || pork pie ||  preserving || preserving eggs || quince cheese || quince curd || quince honey || quince jam || quince soda || quince syrup || raw beer || raw corn beer || raw fermented fish || raw milk || roots beer || salsa || seafood || search natural health sites || search this site || separating egg yolk and white || seven day ale || shoes made of junk || small beer || snacks || soda pop || song of ninkasi || soughism || soup || sourdough beer || sourdough bread || spores (breathing in mold) || sprouting || substitutions || sugar syrup || supplements || survivalism || tea || timeline || tree oils || umeboshi || using frozen || using unset jam || vegetables || vertigo || vitamin C || water || way to lose weight || wild food || wild yeast harvesting || wine || yeast starter || yogurt