The Fish Sauce Chronicles continued...

Doing two more gallons today. Both batches of herring, at 100ºF for the past 6 months.
I currently have a habanero-sardine batch and a pineapple-sardine, both to be ready by spring or so.

Looking forward to trying it! 

Looking forward to trying it!

There's a bottle with your name on it!

Dang, that's pretty cool!  How do you control the heat for them for 6 months of fermentation?

Dang, that's pretty cool!  How do you control the heat for them for 6 months of fermentation?

A couple of kombucha heating pads and a thermostat.
I recommend trying it. It doesn't smell bad as long as you use enough salt - at least 20% salt by weight.

Well shoot, I am definitely willing to give it a try!  I hope try and join in the herring fun coming up soon.  I could have been 1/2 way through making a batch of anchovies I was catching in SC.  I'd also like to make pineapple beer some time after watching people do it on YouTube 

Anchovies would have been great. Herring are perfect, too. The three musts are to use enough salt (at least 20%), use the guts and their contents (enzymes are crucial for this process), and mix and mash thoroughly (no dead zones without salt!). #zerowaste 

Looking forward to trying it!

There's a bottle with your name on it!