My fellow paleohackers being experts on sourcing fermented foods, I was hoping that you guys might have knowledge on fermented fish or sugar-free smoked wild salmon that my family could use for GAPS stage 2.
I have a history of failure with attempts at home ferments. I've been using Bubbies sauerkraut and Sunja's kimchi for our vegetable probiotic additions in stage 1.
Is there a "Bubbies" of fermented fish? Fermented fish are called for in stage 2, but I'm simply not confident in making my own - and I've also read that home fermented fish typically doesn't keep very long. Since fermented fish is something we'd be adding just a bit at a time, I was hoping for something I could find at Whole Foods or elsewhere.
Thanks in advance for your tips!
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Hmm, I order bottarga online, which you can just shave like parmesan cheese over anything. I got mine at gilt taste, but I have heard good things about http://www.cortezbottarga.com/. I also use Red Boat fish sauce on a lot of things. My friend makes his own katsuobushi and says it isn't very hard, but I haven't tried yet. A woman who taught me how to make kimchi told me I could throw seafood into my mix, but I also haven't tried that yet.
You will only be successful in fermenting fish if you find SUPERFRESH fish. Anything that's been sitting around for more than a day is not going to ferment, just rot.
You should be able to find fermented anchovies in asian markets.
The fermented fish sauce produced in northern Thailand is called pla raa. I've never been brave enough to try it.
If you have an Ikea nearby, check out their grocery department. They have a big variety of canned and frozen pickled fish. Not guaranteeing there's no sugar, but often it's negligible.
get a kg of fish. dip in brine solution. separately cook 3/4cup rice and 1/4 cup of glutinous rice. after cooking mix the fish. store for 3-4 months. then cook with vegetable oil, garlic and onion until dry. add to taste common table salt.serve as main dish