Fermenting fish is an age-old culinary tradition that enhances its flavor, extends its shelf life, and adds probiotics to your diet. In this article, we will walk you through the 15 steps necessary to properly ferment fish.

Step 1: Select Your Fish

The first step is choosing the right fish. Any oily variety such as mackerel, herring, or sardines will work best for fermenting, as they are packed with nutrients.

Step 2: Clean and Fillet the Fish

Thoroughly clean and gut the fish. Then, fillet the fish by removing the flesh from the bones, leaving the skin on.

Step 3: Prep Your Fermentation Vessel

Prepare a sterilized fermentation vessel – either a glass jar, crock, or food-grade plastic container – large enough to hold all your fish and brine.

Step 4: Create a Brine Solution

Mix a brine solution of 4 cups water and 1/4 cup sea salt or kosher salt. Bring it to a boil, then let it cool down to room temperature.

Step 5: Add Aromatics (Optional)

If you want your fermented fish to have a spontaneous flavor, you can add whole spices or herbs (e.g., Italian seasonings or bay leaves) in this step.

Step 6: Layer the Fish

Place a layer of fillets at the bottom of the vessel, followed by a layer of aromatics (if using), and evenly pour some brine over it. Repeat until all fillets are stacked—ensure that everything is submerged in brine.

Step 7: Weight It Down

Put a clean plate or sterilized food-grade weight on top of the fish to keep it submerged below the brine level during fermentation.

Step 8: Cover Your Vessel

Cover your fermentation vessel with a cloth, cheesecloth, or plastic wrap to protect it from dust and insects. Secure it with a rubber band or string.

Step 9: Ferment

Allow the container to sit at room temperature, away from direct sunlight, for at least 7 to 10 days. You may see some bubbling within the first few days, which is normal and indicates fermentation is occurring.

Step 10: Check Fermentation Progress

After about a week, gently open the container and taste your fish to see if it has reached the desired flavor. If not, continue fermenting for another few days until fermented entirely.

Step 11: Skim Off Any Scum

During the fermentation process, you may notice a layer of white scum forming on top of the brine. Skim off this layer using a clean spoon as required.

Step 12: Store Your Fermented Fish

Once your fish is fully fermented, transfer it to a clean, airtight container (preferably glass), ensuring that all fillets remain submerged in the brine.

Step 13: Refrigerate

Place your fermented fish in the refrigerator where it will continue to develop flavor and can be safely stored for up to six months or more.

Step 14: Use Your Fermented Fish

Fermented fish can be used in various recipes such as salads, stir-fries, rice dishes, or eaten by itself in small quantities as an appetizer or snack.

Step 15: Enjoy!

Now you know how to ferment fish in just 15 simple steps. Enjoy your homemade delicacy and venture into new culinary endeavors by trying different fish varieties or adding diverse aromatics for unique flavor profiles.