Guest guest Posted October 19, 2002 Report Share Posted October 19, 2002 I make the fermented fish quite frequently. Lately I have been using just coarse celtic salt, honey, whey and dill. My family loves it, especially my 3 year old grandaugheter :-). It has a delicate rich taste. I like to eat it with yogurt or kefir cheese and a big bowl of pickled green beans. yum. Please let me know how the Mahi works fermented. Rhonda Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.