Guest guest Posted March 27, 2006 Report Share Posted March 27, 2006 A nice Japanese fellow told me I should try putting fish in my kimchi. I finally dug the halibut my neighbor gave me after his fishing trip in AK out of the chest freezer. I cut it into 1 " slices and buried it in some mature kimchi, adding brine (1 tbsp salt to 1 cup water) to cover. It sat overnight in the fridge, and this morning, unable to contain my curiosity, I fried some in bacon grease. How to find words to describe how it transformed the dry, chewy fish into something flavorful, tender, and divine???? I can't wait for dinner tonight - fried fermented halibut with mashed potatoes and peas! UMMMMMM! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2006 Report Share Posted March 28, 2006 Wouldn't this kill the bacteria you were trying to grow in the fermentation? fermented fish A nice Japanese fellow told me I should try putting fish in my kimchi. I finally dug the halibut my neighbor gave me after his fishing trip in AK out of the chest freezer. I cut it into 1 " slices and buried it in some mature kimchi, adding brine (1 tbsp salt to 1 cup water) to cover. It sat overnight in the fridge, and this morning, unable to contain my curiosity, I fried some in bacon grease. How to find words to describe how it transformed the dry, chewy fish into something flavorful, tender, and divine???? I can't wait for dinner tonight - fried fermented halibut with mashed potatoes and peas! UMMMMMM! ------------------------------------------------------------------------------ No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.1.385 / Virus Database: 268.3.1/292 - Release Date: 3/24/2006 ---------- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.385 / Virus Database: 268.3.1/292 - Release Date: 3/24/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 yeah, cooking it does kill the probiotics, but you still have the additional vitamins they made while they were there, plus I guess the meat would be more digestible since it's started breaking down. I can't eat raw meat yet... > > Wouldn't this kill the bacteria you were trying to grow in the fermentation? > fermented fish > > > A nice Japanese fellow told me I should try putting fish in my > kimchi. I finally dug the halibut my neighbor gave me after his > fishing trip in AK out of the chest freezer. I cut it into 1 " slices > and buried it in some mature kimchi, adding brine (1 tbsp salt to 1 > cup water) to cover. It sat overnight in the fridge, and this > morning, unable to contain my curiosity, I fried some in bacon > grease. How to find words to describe how it transformed the dry, > chewy fish into something flavorful, tender, and divine???? I can't > wait for dinner tonight - fried fermented halibut with mashed potatoes > and peas! UMMMMMM! > > > > > > > > > ------------------------------------------------------------------- ----------- > > > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.1.385 / Virus Database: 268.3.1/292 - Release Date: 3/24/2006 > > ---------- > > No virus found in this outgoing message. > Checked by AVG Free Edition. > Version: 7.1.385 / Virus Database: 268.3.1/292 - Release Date: 3/24/2006 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2006 Report Share Posted April 18, 2006 Well, I've got the whole food poisoning thing too instilled in me to try fermenting meats at room temp. I wait until the kimchi is sour, like a week for homemade, then layer the fish and kimchi adding kimchi juice if I have it or salt brine if I don't (1 tablespoon salt for every cup of water) so the fish is all submerged. I put a jar or plate on the fish to keep it submerged and leave it in the refrigerator. In one day the flavor has changed and the outsides of the fish start to look cooked. I don't know if the acidity of the kimchi would eventually cook the whole fish like seviche, maybe it depends on how acidic the final kimchi/brine solution is. After a day or two I take the fish out of the brine, scrape off the kimchi, coat both sides with turbinado sugar and leave it in the refrigerator uncovered for a day or overnight. The sugar dissolves and soaks in. Then I fry it in butter. It cooks very quickly and is very moist and tender. It also has almost no fishy smell, just smells clean. The flavor is very pleasant, even without the sugar. I've heard with brining foods it's best to cut off a small piece and cook it to taste and see if it's too salty. If it is, you can soak it in water for 20 min or an hour to remove some of the salt. With salt cod, which is very salty, they soak it in several changes of water to remove the salt. I had some turn out a little too salty, so I used it in fish " pie " - cooked and flaked the fish, then put it in a glass dish, covered it with onions fried 'till brown, lightly cooked peas and carrots, then mashed potatoes with plenty of cream and butter and baked until the tips of the mashed potatoes were browned. It was a hit. Salty goes very well with mashed potatoes, like the sauerkraut on mashed potatoes! Yum! --- In , " Audrey " <Onexpresso@...> wrote: > > How do you ferment your fish, and the sugar... > -Audrey > Quote Link to comment Share on other sites More sharing options...
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