Tinned Fish

I went to my local fish store. They had the most amazing selection of fresh fish. It smelled like everything from the ocean was in the store – except for the rotting parts washed up on the shore. They had several kinds of dried fish, smoked fish and an amazing selection of frozen fish. The same way that most high end sushi shops or Japanese fish sellers do it. Keep it safe. Preserve the taste and texture. ( https://culturesgroup.substack.com)

The most stunning display of tinned fish from around the world. Expensive brands, not your average sardines or tuna in salt water or olive oil. 

But even those can be incredibly tasty, especially if you know to drain them and dress them before eating. All it takes is a little hot sauce. 

And few drops of shio koji, or amasake and herbs, oil, or seasoned shoyu can turn a very inexpensive product with lots of protein and usually lots of calcium into a feast. As can any citrus you have. 

Actually, some Vitamin C powder – yep, ascorbic acid – is not only functional but tasty too. As Sid natto and mustard. But I digress. 

Any of these can be a really exciting replacement for anchovies on a Caesar salad. Not that anchovies lack the umami cred to make everything taste better, but a tin of smoked salmon in extra virgin olive oil is what they serve for brunch in Heaven. 

Usually with hard boiled eggs on radicchio with a tarragon and mustard vinaigrette. Okay, dill if you’re not already having some half sours on the side. And sliced red onions. With lemon. And capers. 

The really tasty tinned fish can easily be turned into a miso type paste, or even become the stock or broth for a fish stew that uses cooked potatoes or hominy or yucca, celery and a little carrot. Yes, you may throw in a hot pepper if that’s your desire. But the little ones tend not to not be into that type of thing. 

Cook up some shiitake mushrooms or whatever you can find with cream or dashi or stock and whatever veg you’re using, then at the last minute mix in the tinned fish and let it heat up for just a minute off the heat before serving over a heavily toasted country style sourdough plank. 

Did I mention that fried potatoes soaked in vinegar or a citric acid Shio Koji before being fried are the tastiest. In fact, do that with the tinned fish for an amazing tempura. But, that is what God has for brunch.

Making fish jangs or misos or pastes is a little – but not much – more complicated. We have lots of videos on this using whatver you can catch. Sure, you can use expensive tinned fish. You can also use fish heads or even bottled fish sauce to make them. 

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We have 31 showcases designated for viewing. Our Membership fee is $150 a year ($75 until April 15th, and we will reserve that price for you if you let us know before then. https://paypal.me/FermentsandCultures (PayPal)

Not all of the showcases are open now.

When you become an Annual Member you get addresses for lots of showcases, although many do not become available until after a related live event or later in the year.

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This also happens throughout the year. We know it’s easy to downlod videos, but please don’t. You can watch videos in their showcases whenever you want.

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Our showcases and videos are not searchable online.

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Sweet Sour Savory Bitter Salty

Ken Fornataro

Ken Fornataro is an experienced chef, researcher, educator, baker, and activist. Still in his teens in the 70s, he was named Executive Chef at The Hermitage restaurant in Boston, specializing in Imperial Russian and regional cuisines of the then USSR.

From there, he worked at prestigious and often private establishments around the world with Julia Child, Michel Guérard, Anthony Bourdain, and many other influential chefs who shared their knowledge of traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Russian, Indian, whole food cooking, preservation and fermentation techniques.

Ken also ran both the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s.

At Bloomingdale’s flagship store in Manhattan, he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods.

Since 2010 he has led Cultures.Group as the CEO/Executive Chef in a pro bono capacity. Cultures.Group uses fire, sun, water, cold and microbes such as Rhizopus and Aspergillus, as well as yeasts and bacteria in traditional and novel ways to create pickles, miso, amino pastes, tamari, shoyu, cheese, fish sauce, amazake, rice wine, milk kefir, kimchis, garums, bread, vinegar, and mirin.

@cultures.group Cultures.Group Vimeo

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