lacto-fermented fish

[Guest guest]

Hey folks,

There are only two lacto-fermented fish recipes in NT. Am I right in

assuming that the only essential parts of them are the whey and salt? I have

mahi-mahi, because it was one of the cheapest wild-cought fishes they had

there today. I was going to follow the salmon recipe, but I don't have

mustard seeds. I don't know if fermenting meats is any different than

veggies, so I'm not sure if, say, the mustard seeds are important (though I'm

thinking not). And I assume the kind of fish makes no difference, aside from

flavor.

I think I'm going to go ahead with this now, because my day is packed

tomorrow and fish tends to taste best when freshest, but if anyone could give

me feedback at any point to just make sure I'm not doing anything wrong

before I say, eat it

Also, thanks very much to all the people on this list, and the off-list

farmer, who gave me tips on making saurkraut. My first batch seems to have

come out fine, though it seems the taste will improve, as said, with age.

And I'm glad to hear of the anti-cancer article while I have three more

quarts brewing in my room!

Thank you everyone,

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian