Meat and Fish

Discover more about fermentation cooking including ways to preserve meat, curing, sausage making, and fish and meat recipes.

Shrimp Paste

Written by Christina Arokiasamy; photo by David Hagerman

Discover the Malaysian tradition of transforming fresh shrimp into the complex, rich umami belachan—fermented shrimp paste.


Sambal Belachan Recipe

Recipe by Christina Arokiasamy; photo by Penny De Los Santos

Whip up the Malaysian staple of chillis, lime juice, and toasted fermented shrimp paste (belachan).


Kebab King Chicken Shawarma

By John Gregory-Smith

Learn this unique Lebanese recipe for Kebab King Chicken Shawarma, spiced to perfection and wrapped in masses of garlic sauce, chili and pickles.


Dry Curing Meat Basics

By Jake Levin

Learn about the basics of dried curing, how you can start at home, and all of the gourmet foods such as prosciutto or gravlax you can make.


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Salt Selecting Fundamentals

By Jake Levin

Start with kosher salt to draw blood out of the meat, use curing salt for cold smoking, and save the artisanal salts for finishing.


Fish Sauce Recipe

By Sandor Ellix Katz

Safely brew fish sauce using small saltwater fish, crustaceans, or mollusks with this guide.


Filipino Burong Isda and Balao-Balao Recipe

By Sandor Ellix Katz

Try this quick Filipino ferment of rice and either freshwater fish or shrimp.


Lessons from a Master Ham Maker

By Georgia Freedman

Join Peng Qignan and learn about his meat aging process and how he started his business in the mid-1980s during China’s first economic reforms.



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