I was disappointed by these dried salted fish. They were not
fermented like I expected. They just tasted kinda musty.

Here's a picture of one of the fish with some of the other
ingredients:

http://i32.tinypic.com/mbolc9.jpg
(There were two fish rather than 1 in this package for ~$16)

I didn't know how to shred the fish - it's pretty leathery. So I
just ripped off the skin, ripped out as many bones as possible and
shaved the fillets with my santoku. I used marinated chicken, green
onions, fresh carrot, and a little bit of fresh (not frozen) shrimp
in small slices. Garlic, frozen peas and some stray corn. Soy and
oyster sauce were the only sauces I used, and all that was in the
marinade.

It was still pretty tasty, but not fishy, and disappointingly not
pungent at all:

http://i25.tinypic.com/sy2t7q.jpg

This is what I've used in the past, and what I'll continue using
from now on. This stuff has the stink and pungency I was looking
for in the salted fish:

http://i29.tinypic.com/icrayh.jpg

My previous jar, with a piece at it's side, and the resulting dish:
http://i32.tinypic.com/rarh46.jpg
http://i29.tinypic.com/r8gmdc.jpg

Leftovers for breakfast. Then to the dentist. He oughta appreciate
that ;-)

-sw

In article >,
Sqwertz > wrote:

> I was disappointed by these dried salted fish. They were not
> fermented like I expected. They just tasted kinda musty.
>
> Here's a picture of one of the fish with some of the other
> ingredients:
>
> http://i32.tinypic.com/mbolc9.jpg
> (There were two fish rather than 1 in this package for ~$16)
>
> I didn't know how to shred the fish - it's pretty leathery. So I
> just ripped off the skin, ripped out as many bones as possible and
> shaved the fillets with my santoku. I used marinated chicken, green
> onions, fresh carrot, and a little bit of fresh (not frozen) shrimp
> in small slices. Garlic, frozen peas and some stray corn. Soy and
> oyster sauce were the only sauces I used, and all that was in the
> marinade.
>
> It was still pretty tasty, but not fishy, and disappointingly not
> pungent at all:
>
> http://i25.tinypic.com/sy2t7q.jpg
>
> This is what I've used in the past, and what I'll continue using
> from now on. This stuff has the stink and pungency I was looking
> for in the salted fish:
>
> http://i29.tinypic.com/icrayh.jpg
>
> My previous jar, with a piece at it's side, and the resulting dish:
> http://i32.tinypic.com/rarh46.jpg
> http://i29.tinypic.com/r8gmdc.jpg

Looks tasty. My mom always loved the jarred herring. I've never tried it.

>
> Leftovers for breakfast. Then to the dentist. He oughta appreciate
> that ;-)
>
> -sw

Gargle with baking soda. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sun, 16 Aug 2009 23:38:01 -0500, Omelet wrote:

> Looks tasty. My mom always loved the jarred herring. I've never tried it.

<snork> I don't think you Mom ate *this* kind of jarred herring.

-sw

In Thailand they make Kao Kluk Kapi - fried rice with shrimp paste - Kapi.
Perhaps a dash of this along with your stinky fish would bring out the
flavour you are looking for?

"Sqwertz" > wrote in message
...
>I was disappointed by these dried salted fish. They were not
> fermented like I expected. They just tasted kinda musty.
>
> Here's a picture of one of the fish with some of the other
> ingredients:
>
> http://i32.tinypic.com/mbolc9.jpg
> (There were two fish rather than 1 in this package for ~$16)
>
> I didn't know how to shred the fish - it's pretty leathery. So I
> just ripped off the skin, ripped out as many bones as possible and
> shaved the fillets with my santoku. I used marinated chicken, green
> onions, fresh carrot, and a little bit of fresh (not frozen) shrimp
> in small slices. Garlic, frozen peas and some stray corn. Soy and
> oyster sauce were the only sauces I used, and all that was in the
> marinade.
>
> It was still pretty tasty, but not fishy, and disappointingly not
> pungent at all:
>
> http://i25.tinypic.com/sy2t7q.jpg
>
> This is what I've used in the past, and what I'll continue using
> from now on. This stuff has the stink and pungency I was looking
> for in the salted fish:
>
> http://i29.tinypic.com/icrayh.jpg
>
> My previous jar, with a piece at it's side, and the resulting dish:
> http://i32.tinypic.com/rarh46.jpg
> http://i29.tinypic.com/r8gmdc.jpg
>
> Leftovers for breakfast. Then to the dentist. He oughta appreciate
> that ;-)
>
> -sw

On Aug 16, 10:20*pm, Sqwertz > wrote:
> I was disappointed by these dried salted fish. *They were not
> fermented like I expected. *They just tasted kinda musty.
>
> Here's a picture of one of the fish with some of the other
> ingredients:
>
> http://i32.tinypic.com/mbolc9.jpg
> (There were two fish rather than 1 in this package for ~$16)
>

When we last bought a whole dried fish in BKK, the woman we talked to
told us to soak it in water, hang it to dry, and then dust the whole
fish in flour and fry it. Then you could portion it and freeze
whatever you're not going to use at the moment.

And then once you've done that, you still have to flake it and fry it
again before you use it, at least if you're going to make fried rice
(you may not *have* to, but it tastes better that way).

When we use it, we don't bother with the soak, hang, dust, fry part.
If it's the non-jarred type, we'll fry slightly, flake it, then fry it
again. If it's jarred and in oil, I'm pretty sure the initial fry has
already been done, so we just flake and fry.

On Sat, 22 Aug 2009 04:53:08 -0700 (PDT), R Y wrote:

> When we use it, we don't bother with the soak, hang, dust, fry part.
> If it's the non-jarred type, we'll fry slightly, flake it, then fry it
> again. If it's jarred and in oil, I'm pretty sure the initial fry has
> already been done, so we just flake and fry.

I wasn't impressed with either of the dried fish I tried. They were
nothing like the stuff in oil, which I prefer.

-sw