Meat and Fish

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

Cilantro and Jalapeño-Cured Pike Recipe

By Jon Wipfli

Use citrus and herbs in your salt cure to give pike or any other lighter-flavored fish a distinct punch. Serve atop tortilla chips for a fresh snack.


Cured Meat Recipes

By Susie Theodorou and photos by John Kernick

Get a primer on types of Mediterranean cured meats and recipes for pairing them with their ideal fruits and other ingredients.


Butchering and Filleting ‘Two Fillet’ Fish

By Jon Wipfli and photography by Colleen Eversman

Learn the steps to proper processing and filleting after you’ve caught ‘the big one.’ Get tips from an expert fish butcherer.


Cured Salmon with Crème Fraiche, Lemon, and Dill on Toast Recipe

By Jon Wipfli and photography by Colleen Eversman

Pair cured salmon with fat, acid and fresh herbs. Included are bonus recipes for cucumber pickles and red onions for additional pops of flavor.


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Gravlax Recipe

By Drakes Press

This traditional Scandinavian dish is a delicious way to add fish to your lacto-fermentation repertoire.


Mackerel Recipe

By Katherine Green

Try fermenting mackerel fillets with herbs for a dish teeming with flavor and probiotics. Sardines and anchovies can also be used.


Salt, Sugar, and Dill-Cured Salmon Recipe

By Jon Wipfli and photography by Colleen Eversman

Turn that beautiful salmon fillet into a tasty and versatile ingredient — the star of any dish. This curing recipe also works for trout and bass.


Shrimp Paste Recipe

By Katherine Green

Give your dishes a tasty kick with this ferment. Creating this pungent, flavorful seasoning is easier than you think.



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