Meat and Fish
Discover more about fermentation cooking including ways to preserve meat, curing, sausage making, and fish and meat recipes.
Fish Garum Recipe and a Note on Waste
By Josh Niland and photo by Rob Palmer
Reduce food waste by creating your own fish sauce and get this seafood chefās philosophy on food waste and sustainability.
Fish Curing and Paulās Spiced Marlin Ham on the Bone
By Josh Niland and photo by Rob Palmer
Learn the proper way to cure a delicate protein like fish and put your newfound skills to use by creating a marlin ham.
Miso-Glazed Ribs Recipe
By Jennifer Joyce and photos by Phil Webb
Enjoy the delightful elemental umami flavors in this Japanese-style BBQ sauce, which coats a grilled rack of ribs.
Pickled Perch Recipe
By Heid E. Erdrich
Curious about āprairie sushiā? Make this tasty pickled perch recipe using juniper berries, vinegar, allspice, mustard seeds, and more.
Microscope Minutiae: The Micrococcus Microcosm
By Caitlin Wilson
Meet the miraculous microbes responsible for curing safe-to-eat sausages since before the invention of refrigeration.
Swedish Surströmming
By Chris Colby
Meet a millennia-old cultural delicacy that many claim is the smelliest food in the world.
Salsiccia Romagnola Recipe (Adapted for the Modern Kitchen)
By Meredith Leigh
Try your hand at making traditional fermented dry Italian salami at home from scratch. This pork recipe is adapted for the modern kitchen.
Salsiccia Romagnola: The Elegance of Flavor
by Meredith Leigh
Ingest the foggy air, sea salt, and terroir of Ravenna, Italy, and absorb the poetic science of how these elements combine to make dry Italian salami what it is.
Discover how easy crafting your own money-saving fermented masterpieces can be.
Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!
As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.
