My fellow paleohackers being experts on sourcing fermented foods, I was hoping that you guys might have knowledge on fermented fish or sugar-free smoked wild salmon that my family could use for GAPS stage 2.
I have a history of failure with attempts at home ferments. I've been using Bubbies sauerkraut and Sunja's kimchi for our vegetable probiotic additions in stage 1.
Is there a "Bubbies" of fermented fish? Fermented fish are called for in stage 2, but I'm simply not confident in making my own - and I've also read that home fermented fish typically doesn't keep very long. Since fermented fish is something we'd be adding just a bit at a time, I was hoping for something I could find at Whole Foods or elsewhere.
Thanks in advance for your tips!
Hmm, I order bottarga online, which you can just shave like parmesan cheese over anything. I got mine at gilt taste, but I have heard good things about http://www.cortezbottarga.com/. I also use Red Boat fish sauce on a lot of things. My friend makes his own katsuobushi and says it isn't very hard, but I haven't tried yet. A woman who taught me how to make kimchi told me I could throw seafood into my mix, but I also haven't tried that yet.
You will only be successful in fermenting fish if you find SUPERFRESH fish. Anything that's been sitting around for more than a day is not going to ferment, just rot.
You should be able to find fermented anchovies in asian markets.
get a kg of fish. dip in brine solution. separately cook 3/4cup rice and 1/4 cup of glutinous rice. after cooking mix the fish. store for 3-4 months. then cook with vegetable oil, garlic and onion until dry. add to taste common table salt.serve as main dish
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