Fermented Fish | Infinite Possibilities
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- Опубліковано 19 жов 2024
- Timestamps
Fermented Canned Sardines: 00:00:09
Fermented Canned Tuna: 00:04:16
Fermented Canned Salmon: 00:10:23
Fermented Frozen Salmon: 00:13:52
Fermented Frozen Cod & Haddock: 00:17:02
An intuitive body-conscious approach to fermented food recipes, low carb ketogenic style diets & overall improved health. Food for body, mind & spirit.
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Email: judithwindover@email.com
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The Living Oracle / @thelivingoracle3538
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Judith I'm truely finding so much value in the recent direction of your channel. I need to do more research in fermented foods to lower the carb impact for me.
Thank you.
Happy to hear that. Thanks for the feedback! Btw, long slow ferments to reduce the bulk of sugar & carbs.
Wow. This was one loaded video. Thank you!
To be honest, not only are American palates so terribly bland, I believe we are afraid of Anthrax or something like it... I have been studying a bit over the past year and tried several batches of sardine Kimchi... thank you for showing us about pH, saline, and pro-biotic
Most welcome.
I think we all have an awareness of something deep and primal in our core, something so natural & effortless that it only seems right to live as a lifestyle and then share, even if not everyone gets it right away. Modern day UA-cam videos - I believe this is how (today) we leave our legacy in a trail of breadcrumbs for future generations willing to receive.
God bless you and thank you for sharing your point of view. I truly appreciate it. I also greatly appreciate you. 🥰
I hate fish.. I've never fermented anything and don't plan to.. BUT I'd loved the video!!, I found it fascinating! And ended up watching the whole thing lol
I think it's safe to say you are a very interesting person; open minded too!!
@@TheIntuitiveBodyFoodieNetwork I may try this for my dogs, although I don't eat fish I do feed lots of fish to my dogs. 🥰🐠🐡🐟
The cat's like "WTH" 😂
I can't wait to try these too ❤
i discovered your videos yesterday, thanks for all the awesome content, i more or less just started my journey, only got water kefir going so far, and started digging into my first sauerkraut recently. so this will be of major help and it is very appreciated.
i was wondering if it is possible to ferment the fishes raw ? and if so, did you try it, and how was the taste ?
i know we have some kind of fermented fish in norway called rakfisk, but it usualy has quite the intense flavour.
Hello drajer from Norway and welcome to the channel! Glad to hear you're finding value in these videos. Wishing you lots of fun, creativity & healing on your fermentation journey. 😃
Although I have not personally done fermented raw fish you absolutely can! Best to ferment it in a salt water brine with a starter (fermented brine, whey, etc) or in 100% starter (ie: fermented kraut juice). Fermented fish tastes very similar to its natural flavor until around month 4 or 5 at which point it begins to sour. I suspect the rakfish is fermented 6-9 months which might account for it's intense flavor.
@@TheIntuitiveBodyFoodieNetwork cool, thanks ! :D
Ok, so I used the brine left from my cauliflower fermentation and poured it over 3 cans of tuna fish with fresh cilantro. It should work fine, right? 3-7 days on the counter? How do I know when it's ready? just taste it and see if I like it? Do I suppose do see bubbles just like with the vegetables? sorry for so many questions, fish fermentation is something I never imagined I would be doing. Thanx a lot!
I commend you for your daring willingness to try something new. And OM gosh, that's going to taste so good!! 3-7 days of fermenting on the counter in the brine will be sufficient. Then put it into the fridge where it will continue to very slowly ferment. Fish begins to taste soured after a couple months in the fridge. Prior to that it tastes like regular canned tuna fish. Yes, you should see 'some' bubbles.
lol I beat!!! After watching your video about doing your "steak and Chinese cabbage kraut", I did some diced pork. Cooked up the pork with some spices and mixed the whole pot in some already fermenting kraut. The kraut had slowed down a bit but the whole thing just picked up speed like crazy. Then I did the same with cooked shrimp, bought as fresh. Been sitting on the counter for several months now. When it's opened there is a bit of sucking sound. They had become sealed. Not like a canning seal but enough to keep out oxygen.
When eaten soon after packing the shrimp still has the texture of shrimp. But after several months, the texture is almost, but not quite mushy. It's very much broken down but still good food.
Got lots of cabbages growing and looking forward to LOTS more of this stuff. I will try some fresh salmon later. I'll cook it first, then pack it.
Pork & kraut - yum! Have you tried fermenting pork in kimchi? So delicious!! Strangely I don't eat shrimp but am grateful you shared that info. Good to know!! Love your experimentational attitude!!
@@TheIntuitiveBodyFoodieNetwork I have done the pork in kimchi. the pork, shrimp, and chicken were all separate, not mixed. did baby shrimp once. They stayed shrimp shape but could be mashed real easy. I'd rather have big shrimp. Happy fermenting.
Interesting video! It doesn't sound so good, but I'm going to try some small amounts. Thank you for educating us!
Question: I have a batch of Kavas going. It developed mold [not the yeast] I scraped it off the top and added fresh water. Is it still okay, or should I dump the whole thing.
Should be ok. In addition to adding fresh water, add another 1 teaspoon to 1 tablespoon of salt. The extra salt will ensure the mold does not grow back in the event that tiny spores were released into the brine.
Hello, thank you for the video.
Im really mainly interested in making an oyster sauce and really only want the fermented oyster brine. Could i just use half a quart jar with oysters and half with salt water brine? How long would the fermented oysters last in the fridge?
Thanks
What a wonderful idea! 😲That would taste great in a few rice dishes I make. 😋Thanks for the idea. 😍🤩Now to answer your question 😆😂🤣 my fermented fish usually lasts approximately 8-9 months in the fridge after being on the counter 7-10 days at 72ºF to "initialize the fermentation process, so I suspect oysters might respond similarly. Hope this helps.😁 Happy fermenting!!🥰
I've been given some salmon that had previously been frozen but had thawed and the people were passing it out and telling us that it shouldn't be refrozen so I thought I would lacto ferment it since I'm already familiar with that process. I'm hoping that if I just do it like I would vegetables it will turn out okay. I also love to try this with some canned salmon that I received. I've tried googling how to lacto ferment fresh salmon but there isn't a lot out there that I could find.
Should be fine to ferment. I'm assuming you are going to cook it first, as the heat will kill any possible bacteria while fermenting it will encourage good bacteria to grow, though you could probably ferment it raw if you enjoy eating it raw.
@@TheIntuitiveBodyFoodieNetwork Thanks for the response. I went ahead and did it raw with some lemons, onions and garlic, dill and basil seasonings. I plan to try some cooked though just to compare. You know what it reminds me of? Ceviche! Except with ceviche you use lemon or lime juice and it basically "cooks" the fish in the juice.
My dogs and I love sardines. Will make a smaller batch of this. Thx
Enjoy!!
Sorry if I missed you saying it, but it has to be the liquid from your past fermentations or you can simply use brine (water and salt) to start the fish fermentation?
For fresh caught fish you can use a salt water brine. Otherwise, for most canned fish you'll want to use a little liquid from your past fermentations.
@@TheIntuitiveBodyFoodieNetwork ok, why I can't use brine for canned tuna fish?
Could I use ACV in place of whey as a fermentation starter?
I’m interested in that question too. I noticed you didn’t reply. 😊
Thanks 🙏🏽🇹🇹
Hi Judith, I have several cans of kippers will this work also? And I also have some cod liver have ever tried that?
Top of the morning to you Rose! Canned kippers, yes! They're delicious fermented. Haven't yet tried cod liver or cod liver pate though I suspect it too would be delicious fermented.
@@TheIntuitiveBodyFoodieNetwork Thank you for the feed back!!!
Is it ok to ferment it just using water with sea salt? or do you need any other starter? Im not sure I understood properly :)
When it comes to canned fish, you have to use some type of starter as canned fish already contains salt & water and doesn't ferment in a can so I'm not sure it would work without a starter. I normally use 1-4 T fermented milk kefir whey or kraut juice.
@@TheIntuitiveBodyFoodieNetwork I could then use the brine of my fermented veggies? Thanks once again
Is the salt in canned fish bad for cats? I also worry about the mercury so I rarely give them seafood. A friend of mine was visiting and kept sharing canned tuna with them (against my wishes) and one of my cats rolled over in a still-type fashion (was ok after & it never happened again as I told him to stop feeding them tuna all the tine!
Oh wow, that's crazy! Hope your cat is ok.
Yes. Canned tuna is rich in salt which is not good for cats to eat every day. My cats get canned tuna once or twice a month but not before I rinse it thoroughly with spring water.
I ferment raw eggs. It takes about a week to get the ferment really going and it takes over a month before it finishes. I soft boil them to preserve the Omega 3 fatty acids in the yokes. They are a little bitter, and stick more to the shell but are very good.
I bought 3.5 Kg of Alaskan Pink-salmon yesterday after watching this video. I deboned and used kitchen scissors to dice them up into 1 inch cubes and left the skin on(all the Omega 3 fatty acids lie beneath the skin. I put a fork of red cabbage sauerkraut at the bottom of each jar and mixed a cup of cauliflower brine into the fish before jarring. I added 2.5 % by weight of pink Himilayan salt and an equivalent amount of sugar in order to provide a boost to the lactobacillus for fermentation. My jars are equipped with air locks. I got 4 full 1 litre jars out of the 3.5 Kg of fish.
How long before fermentation starts and how long to fully ferment? It’s day 2 and no bubbles yet!
My air locks are filling up with CO2, and in under 24 hours! 😊
I just made some scrambled fermented raw eggs for breakfast and they were delicious!
@@yetzerhara8359 Clearly I didn't respond quickly enough lol! Glad you were successful!
I find fish & eggs begin to bubble within 24-36 hours when left on the counter; too depending on if you use veggies or not. Love your idea of fermented 'soft' boiled eggs. I've done that in past; they're delicious when eating as is as a snack. Perfect for hiking! However, for making fermented egg salad or adding to fermented potato or fermented pasta salad, I prefer them fully boiled.
@@TheIntuitiveBodyFoodieNetwork
No Hun, I am fermenting raw eggs! Usually I cook my eggs soft boiled! I just ate four eggs that I scrambled, and they were really good…deliscous! 😊
It takes a week before the raw eggs take off with the fermentation, and about a month to complete. When the yoke is solid, then the ferment is done!
@@TheIntuitiveBodyFoodieNetwork
Given that the addition of sugar or dextrose supports the fermentation stimulates the work of the bacteria and increases the formation of lactic acid, wouldn’t it be an idea to ferment in a brine of fruit juice like apple or cherry juice? Wouldn’t this add nutritional factors to the ferment?
@@yetzerhara8359 raw eggs? Are you spill that eggs first or fermented with skin eggs also in a jar?
You said you can leave on the counter for 3 to 7 days, I guess after that it would need to go in the fridge? What would happen if it went past 7 days on the counter? Just curious
The only thing that happens is that it ferments quicker if you leave it on the counter. So if you make a gallon and you're the only one eating it and you only eat it once a week, probably best to refrigerate it. Key is to make what you think you will consume within one to two month's time.
@@TheIntuitiveBodyFoodieNetwork Thanks! So after a month or 2 it will start to go bad or won't taste as good?
If it needs tannins I'm thinking I can use some kombucha in it?
Hmm, a bit off-topic but related. I found this: "Most people don’t realize this, but all real tea comes from
one single plant species: camellia sinensis. So what counts
as “real” tea? Black, oolong, green, white and pu-erh tea all
come from the camellia sinensis plant and are therefore
considered “real” tea. The differences in color or flavor are
simply results of how they’re processed (or oxidized or fermented).
These are the types of teas that kombucha thrives on. Camellia
sinensis leaves contain the polyphenolic compounds (commonly
and mistakenly referred to as “tannins”) that kombucha cultures
derive their nutrients from. Those compounds are what the yeast and
bacteria eat to turn your sweet tea into kombucha. Black teas, which have
been oxidized more than green, white or oolong teas, contain the most
polyphenolic compounds. That means more food for your kombucha culture to eat." Source: www.youbrewkombucha.com/tea
Absolutely!
Does fermented fish have Vitamin K2?
Great question! According to research, vitamin K2 is found in dairy, fermented foods and animal products. That said, one can safely assume it is also present in fermented fish.
Can i ferment raw fish with whey and feed to my dogs
If they will eat the fermented fish, by all means yes. It will do their bodies & brain a world of good.
bitcg youre fermenting cooked fish? ? ;)
No clue what bitcg means; but, yes, I'm fermenting fish! It's delicious!
I need the prine recipe
Brine: 1 Tablespoon of salt per 1 quart jar of water filled with whatever it is you're fermenting.