I don't cook fish very often. How did you cook the salmon before making this recipe and how long did you have to freeze it before cooking it? Definitely want to try this with tilapia or flounder!
The larvae of the broad fish tapeworm pass through smaller fish until they lodge as hatched small worms in the flesh of large carnivorous species of fish.
The infective worms are destroyed readily either by cooking or freezing. Two recent outbreaks of this tapeworm in Minnesota were related to eating uncooked pickled pike. Those who wish to prepare raw pickled fish should first freeze the fish at 0° F for 48 hours.
I see you used tap water. Do the chemicals from water treatment not pose a problem for the frementation bug (or do you have a house filter)? Is the lemon organic (do you ever have problems with pesticides on non organic citrus)? Have you ever had to deal with mold on the top of the jar after fermenting?
yes... Nourishing Traditions by Sally Fallon. In that cook book you will find fermented meat but you still need to use whey to ferment.
Then: 'Wild Fermentation'book has lots of recipe too by Sandor Kraut. -))
Are you sure that you are intolarent on raw milk too?? Many of my clients are doing bad on pasturized stuff but not on raw because raw material containes the enzyme Lactase your very best friend. If you would be intolarent for raw milk too, (see part 2)
then I can almost assure that you will not be allergic to the whey part but you will need to disregard the cheese part. At least that is what my experience is so far. Here is what I would do if I were you. Make the raw whey, try drink it as is, see if you need to run to the bathroom. If nothig happens and you are still sceptical if it causes any harm get the raw whey and the cheese in separate ziplock bag, and see a practitioner who does Autonomic Response Testing, (see part3)
or someone who does EAV testing, that would be the closest for the proper dairy sensvivity assessment.I would stay away from traditional kinesiologyst to do any form of food allergy assessment because they missing out on a few important phenomenas.
thank you for the info. i will order the books. i have done some test but they where conflicting with each other ,they said the opposite. i will look into how to make raw whey.
bloodtest and eav test. will see what drinking raw whey have effect on me. do you leave raw whey outside at room temperature for 6 months. you could use goat or cow or is there a difference there . but my allergy i think is minor.
dont leave it out, transfer it to fridge after it's ready. goat, cow,they both healthy.
Here you will find all your answers.
Do EAV testing with your own home made raw whey and C how you doing on that because proteins provide the important precursors to the endogenous metal detox and shuttle agents, such as coeruloplasmin, metallothioneine, glutathione and others. The branched-chain amino acids in cow and goat whey have valuable independent detox effects.
Man you are awsome , that was such a fast responce. im definetly going to do that tomorrow. just one more thing after i leave the salmon out to ferment i can eat it as is right i dont have to cook it? and thanks again ill definetly checkout your myspace page.
Yeah, you can eat it a day later. Remember, fish ferments in 1 day @ room temp not 3 days. And eat your batch within a month. But maybe there wont be salmon no more soon..
Hey CHIMESTERDOTCOM i was wondering if you could go into a little more detail about the cloudy liquid you prepared in the pyrex mesuring cup. and how do i make whey at home?
buy raw milk leave it room temp. for about 3 days or till the whey and cheese separate. pour it trough a non-bleach cheese cloth. Bring 4 corners 2gether and hang it on something and let it drip overnight and there you have it.
whey is good for about 6 months and you can ferment anything with it or just drink it by itself. Check my MYSPACE "home-made foods" album there are 4 images on how to make whey and cheese in 4 steps. Lemmie know how it went or if you have further Q.
I don't cook fish very often. How did you cook the salmon before making this recipe and how long did you have to freeze it before cooking it? Definitely want to try this with tilapia or flounder!
SilverBrumbyMommy 4 weeks ago
@SilverBrumbyMommy did not cook it...
CHIMESTERDOTCOM 3 weeks ago
The larvae of the broad fish tapeworm pass through smaller fish until they lodge as hatched small worms in the flesh of large carnivorous species of fish.
The infective worms are destroyed readily either by cooking or freezing. Two recent outbreaks of this tapeworm in Minnesota were related to eating uncooked pickled pike. Those who wish to prepare raw pickled fish should first freeze the fish at 0° F for 48 hours.
marcjtdc 1 year ago
I prepare all kind of salmon, since i catch it myself. I love cured salmon. I will definetly try this recipe.
Thank you!
Gdaiva1 1 year ago
I see you used tap water. Do the chemicals from water treatment not pose a problem for the frementation bug (or do you have a house filter)? Is the lemon organic (do you ever have problems with pesticides on non organic citrus)? Have you ever had to deal with mold on the top of the jar after fermenting?
Pualee 1 year ago
@Pualee
It,s filtered water.
lemon is organic. yes, there is sometimes mold on top, thay
is ok, just scrape it off.
CHIMESTERDOTCOM 1 year ago
Excellent!!! 5 stars *
Going to try this..
HomesteadProvocateur 2 years ago
part1
Hey my Netherlander,
yes... Nourishing Traditions by Sally Fallon. In that cook book you will find fermented meat but you still need to use whey to ferment.
Then: 'Wild Fermentation'book has lots of recipe too by Sandor Kraut. -))
Are you sure that you are intolarent on raw milk too?? Many of my clients are doing bad on pasturized stuff but not on raw because raw material containes the enzyme Lactase your very best friend. If you would be intolarent for raw milk too, (see part 2)
CHIMESTERDOTCOM 3 years ago
then I can almost assure that you will not be allergic to the whey part but you will need to disregard the cheese part. At least that is what my experience is so far. Here is what I would do if I were you. Make the raw whey, try drink it as is, see if you need to run to the bathroom. If nothig happens and you are still sceptical if it causes any harm get the raw whey and the cheese in separate ziplock bag, and see a practitioner who does Autonomic Response Testing, (see part3)
CHIMESTERDOTCOM 3 years ago
or someone who does EAV testing, that would be the closest for the proper dairy sensvivity assessment.I would stay away from traditional kinesiologyst to do any form of food allergy assessment because they missing out on a few important phenomenas.
I hope this Health...
CHIMESTERDOTCOM 3 years ago
hi,
thank you for the info. i will order the books. i have done some test but they where conflicting with each other ,they said the opposite. i will look into how to make raw whey.
tsip29 3 years ago
What test are you talking about?-))
CHIMESTERDOTCOM 3 years ago
bloodtest and eav test. will see what drinking raw whey have effect on me. do you leave raw whey outside at room temperature for 6 months. you could use goat or cow or is there a difference there . but my allergy i think is minor.
tsip29 3 years ago
dont leave it out, transfer it to fridge after it's ready. goat, cow,they both healthy.
Here you will find all your answers.
Do EAV testing with your own home made raw whey and C how you doing on that because proteins provide the important precursors to the endogenous metal detox and shuttle agents, such as coeruloplasmin, metallothioneine, glutathione and others. The branched-chain amino acids in cow and goat whey have valuable independent detox effects.
CHIMESTERDOTCOM 3 years ago
enzyme Lactase ,thats the enzyme that helps digest milk products .
hope next week i will get the books, then we can talk alittle more.
tsip29 3 years ago
could you recommend a good book about fermenting meats recepies. i have an intolerants to milk, so whats the other option for fermentation uses.
tsip29 3 years ago
Man you are awsome , that was such a fast responce. im definetly going to do that tomorrow. just one more thing after i leave the salmon out to ferment i can eat it as is right i dont have to cook it? and thanks again ill definetly checkout your myspace page.
mcdna311 3 years ago
For God's sake, dont, cook it!!
-)))
Yeah, you can eat it a day later. Remember, fish ferments in 1 day @ room temp not 3 days. And eat your batch within a month. But maybe there wont be salmon no more soon..
w w w . naturalnews . com/024346 . html
CHIMESTERDOTCOM 3 years ago
Hey CHIMESTERDOTCOM i was wondering if you could go into a little more detail about the cloudy liquid you prepared in the pyrex mesuring cup. and how do i make whey at home?
any responce would be greatly appreciated!
thanks
mcdna311 3 years ago
buy raw milk leave it room temp. for about 3 days or till the whey and cheese separate. pour it trough a non-bleach cheese cloth. Bring 4 corners 2gether and hang it on something and let it drip overnight and there you have it.
whey is good for about 6 months and you can ferment anything with it or just drink it by itself. Check my MYSPACE "home-made foods" album there are 4 images on how to make whey and cheese in 4 steps. Lemmie know how it went or if you have further Q.
Good Luck!
CHIMESTERDOTCOM 3 years ago
What song is this?
hanako 3 years ago
Frank Sinatra with Luther Vandross
CHIMESTERDOTCOM 3 years ago
great food, great music. marry me!
fornello123 3 years ago
Thank You, and NO thank You!
-)
CHIMESTERDOTCOM 3 years ago