fermenting salmon

[Guest guest]

i bought some fresh salmon yesterday, cut it into 1/2 "

strips and put it in a quart jar jar with some kefir

whey, fresh ginger, minced garlic and onions, and

about half-tsp of both salt and honey.... now, i am

wondering if this should be fermented at room

temperature or kept in the refrigerator--and how long

it should be fermented for. kefir whey contains

lactobacilii strains, yeasts and other benefitial

microbes. i still feel a bit odd leaving it at room

temperature for 24 hours. i left it out over-night

and the salmon is getting a little white-ish on the

outside--and the liquid looks like it is congealing,

becoming opaque and gell-like.

has anyone tried this before? can people share their

experience/advice?

thanks,

craig

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[Guest guest]

hi, craig---

after paul raved so about pickled salmon, i made some, following the

recipe in _NT_ , at the end of march, and it is now one of my

favorite foods.

> i still feel a bit odd leaving it at room

> temperature for 24 hours. i left it out over-night

> and the salmon is getting a little white-ish on the

> outside--and the liquid looks like it is congealing,

> becoming opaque and gell-like.

although i had lactofermented other items and have been making

ceviche for yrs and yrs, i was uneasy about leaving the salmon out,

too. and the flesh did become white-ish with the liquid becoming

opaque, etc. but it was fine! more than fine.

also, that march batch lasted me until last night. not that i didn't

want to eat it; i just have a tendency to hoard things that i love.

let us know how yours turns out--

allene in sc