Fermented Fish | Infinite Possibilities 

Judith I'm truely finding so much value in the recent direction of your channel. I need to do more research in fermented foods to lower the carb impact for me. Thank you.

Wow. This was one loaded video. Thank you!

To be honest, not only are American palates so terribly bland, I believe we are afraid of Anthrax or something like it... I have been studying a bit over the past year and tried several batches of sardine Kimchi... thank you for showing us about pH, saline, and pro-biotic

I hate fish.. I've never fermented anything and don't plan to.. BUT I'd loved the video!!, I found it fascinating! And ended up watching the whole thing lol

I can't wait to try these too ❤

The cat's like "WTH" 😂

lol I beat!!! After watching your video about doing your "steak and Chinese cabbage kraut", I did some diced pork. Cooked up the pork with some spices and mixed the whole pot in some already fermenting kraut. The kraut had slowed down a bit but the whole thing just picked up speed like crazy. Then I did the same with cooked shrimp, bought as fresh. Been sitting on the counter for several months now. When it's opened there is a bit of sucking sound. They had become sealed. Not like a canning seal but enough to keep out oxygen. When eaten soon after packing the shrimp still has the texture of shrimp. But after several months, the texture is almost, but not quite mushy. It's very much broken down but still good food. Got lots of cabbages growing and looking forward to LOTS more of this stuff. I will try some fresh salmon later. I'll cook it first, then pack it.

I've been given some salmon that had previously been frozen but had thawed and the people were passing it out and telling us that it shouldn't be refrozen so I thought I would lacto ferment it since I'm already familiar with that process. I'm hoping that if I just do it like I would vegetables it will turn out okay. I also love to try this with some canned salmon that I received. I've tried googling how to lacto ferment fresh salmon but there isn't a lot out there that I could find.

i discovered your videos yesterday, thanks for all the awesome content, i more or less just started my journey, only got water kefir going so far, and started digging into my first sauerkraut recently. so this will be of major help and it is very appreciated. i was wondering if it is possible to ferment the fishes raw ? and if so, did you try it, and how was the taste ? i know we have some kind of fermented fish in norway called rakfisk, but it usualy has quite the intense flavour.

My dogs and I love sardines. Will make a smaller batch of this. Thx

Hello, thank you for the video. Im really mainly interested in making an oyster sauce and really only want the fermented oyster brine. Could i just use half a quart jar with oysters and half with salt water brine? How long would the fermented oysters last in the fridge? Thanks

Ok, so I used the brine left from my cauliflower fermentation and poured it over 3 cans of tuna fish with fresh cilantro. It should work fine, right? 3-7 days on the counter? How do I know when it's ready? just taste it and see if I like it? Do I suppose do see bubbles just like with the vegetables? sorry for so many questions, fish fermentation is something I never imagined I would be doing. Thanx a lot!

I ferment raw eggs. It takes about a week to get the ferment really going and it takes over a month before it finishes. I soft boil them to preserve the Omega 3 fatty acids in the yokes. They are a little bitter, and stick more to the shell but are very good. I bought 3.5 Kg of Alaskan Pink-salmon yesterday after watching this video. I deboned and used kitchen scissors to dice them up into 1 inch cubes and left the skin on(all the Omega 3 fatty acids lie beneath the skin. I put a fork of red cabbage sauerkraut at the bottom of each jar and mixed a cup of cauliflower brine into the fish before jarring. I added 2.5 % by weight of pink Himilayan salt and an equivalent amount of sugar in order to provide a boost to the lactobacillus for fermentation. My jars are equipped with air locks. I got 4 full 1 litre jars out of the 3.5 Kg of fish. How long before fermentation starts and how long to fully ferment? It’s day 2 and no bubbles yet!

Interesting video! It doesn't sound so good, but I'm going to try some small amounts. Thank you for educating us! Question: I have a batch of Kavas going. It developed mold [not the yeast] I scraped it off the top and added fresh water. Is it still okay, or should I dump the whole thing.

Could I use ACV in place of whey as a fermentation starter?

Thanks 🙏🏽🇹🇹

Sorry if I missed you saying it, but it has to be the liquid from your past fermentations or you can simply use brine (water and salt) to start the fish fermentation?

Hi Judith, I have several cans of kippers will this work also? And I also have some cod liver have ever tried that?

Is the salt in canned fish bad for cats? I also worry about the mercury so I rarely give them seafood. A friend of mine was visiting and kept sharing canned tuna with them (against my wishes) and one of my cats rolled over in a still-type fashion (was ok after & it never happened again as I told him to stop feeding them tuna all the tine!

Is it ok to ferment it just using water with sea salt? or do you need any other starter? Im not sure I understood properly :)

You said you can leave on the counter for 3 to 7 days, I guess after that it would need to go in the fridge? What would happen if it went past 7 days on the counter? Just curious

If it needs tannins I'm thinking I can use some kombucha in it?

Does fermented fish have Vitamin K2?

Can i ferment raw fish with whey and feed to my dogs

bitcg youre fermenting cooked fish? ? ;)

I need the prine recipe

THANK YOU SO MUCH!!! I HAVE LEARNED SO MUCH FROM YOUR VIDEOS!!! I'm new at this and a little confused...in a different video that you did, you said we could leave the fermented meat or fish on the counter for several months...I've been doing that so far with great success. But, here you're saying you are putting them in the fridge. Any particular reason? I'm currently wanting to use milk kefir for my fish to make a CREAMED FISH with dill & veg etc. this week. What are your thoughts about using milk kefir for my creamed cooked fish ferment? Any suggestions on proper ratios of milk kefir & salt brine? I'm looking for creamy....(like herring in cream sauce for example - which I LOVE!!) THANK YOU AGAIN FOR ALL YOUR FANTASTIC VIDEOS!!😀🤗