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Fermented fish recipe

post #1 of 6
Thread Starter 
We're starting the GAPS diet on Monday, but I am using the website as a source instead of the book (can't afford it right now, and the library doesn't have it). Anyway, I'm looking for a/the recipe for fermented fish - does anyone have this recipe from the book? Or perhaps another one that I could substitute?
post #2 of 6
Thai plaa som is amazing, but it is stuffed with sticky rice to ferment, so I am not sure of its compatibility with GAPS. But I think the method would probably work well without the rice if need be. I had this at a special off-menu dinner a friend set up at a local Thai restaurant and it changed my life (this is before I knew anything about TF). :
post #3 of 6
Thread Starter 
Thanks Kristin - it has a few ingredients taht won't work, so I may X-post in the Healing forum. Someone has to have this book...
post #4 of 6
Hi Shanna,
We are on GAPs, and here's the fermented fish recipe:

For a one-litre jar you need 3-4 fresh herrings or mackerel. Skin the fish and remove the bones, cut into mouth size pieces. Put the pieces of the fish into the jar mixing with peppercorns, a few slices of white onion (optional), coriander seeds, bay leaves and dill seeds or dill herb. In a separate jug in 1/2 litre of water dissolve 1 tablespoon of sea salt and 3-4 tablespoons of whey. Pour this brine into the jar with the fish until the fish is completely covered; if the fish is not covered just add more water. Close the jar tightly and leave to ferment for 3-5 days at a room temperature, then store in the fridge.

Alternate method:
Buy some fresh sardines (also works for herring and mackerel), de-scale the fish, cut the heads off and clean the belly out. Put into a suitable size glass jar or a stainless steel pan. Add 1-2 cups of whey, 1-2 tablespoons of salt (per 1 litre), a teaspoon of black pepper corns (freshly crushed), 10 bay leaves and ½ a teaspoon of coriander seeds (freshly crushed). Top up with water so the fish is completely covered with water, you may want to float a small plate on top of the fish to keep it submerged in the brine. Cover the pan or put the lead on the jar and let it ferment for 3-5 days at a room temperature. When the fish is ready take the meat off the bones, cut into bite-size pieces and serve with fresh dill and some chopped red onion.
post #5 of 6
Thread Starter 
Oh, God bless you!!!!!!!
post #6 of 6

Hi,

 

Can we cook the fermented fish.

 

Thanks,

Vimalaa

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