TrolleyCrash

Thanks Hiroyuki, I am indeed serious, and I recognize the need to choose a variety fish. In response to the availability of detailed information: part of the reason I want to do this is to create a semi-technical document with detailed information on how it's to be done here on eGullet. I fully expect to have to give it a few tries before I get it right. I guess that's half the fun for me. I truly appreciate your help in translation. It's more than I could have asked for. I'm going to start by investigating the availability of carp in my city to make funazushi. If I can't, then I'll have to reconsider. Do you know of other fresh-water fish that are commonly treated this way? Thanks again, t

Wow! Looking into funazushi has provided a wealth of English language material. For example, this basic funazushi info page, and this page on trying funazushi all over Japan. I even found a recipe, although not a very specific one. It's a lot of information to compile, but I really feel like I'm getting somewhere now. Thanks a lot, Hiroyuki. t

I was thinking of trying to cure the salmon inside a foodsaver bag. I think it will be ideal, as the ingredients go is mostly dry, so they won't interfere with the vacuum sealer, and the pressure from the bag should help add pressure to get the liquid out. Has anyone tried this?

Thanks Hiroyuki, I very much appreciate the translation. As I mentioned, the English language material is fairly limited The info you provided is corroborated in this article that I found while trying to figure out what and oke was Do you know if heshiko is always the foundation of narezushi? Or is this just one way to produce it? Also, is heshiko always mackerel? Thanks, t

I should be able to keep off the scombroid by keeping the temperature low. In rakfisk fermentation the temperature is kept between 4 and 8 degrees Celcius, so I thought I would take a cue from that. In fact, it's starting to sound a little bit like I'm making kimchi with fish instead of cabbage. You allude to an excellent point about the variety of fish to use. I have not decided yet. I was thinking maybe carp would be good, although I understand carp can be quite toxic out of North American waterways. Rainbow trout would probably be my second choice, since I can catch it locally in the spring. I did not know about Kusaya. Thanks for the tip!

Howdy, I've been thinking of trying to make my own narezushi. There's almost no English-language material on the subject, and I can't for the life of me figure out where I can even find the product in Canada. Further, I understand the art is being lost in Japan. The slow food foundation claims it's on the verge of extinction: http://www.slowfoodfoundation.org/eng/leggi.lasso?cod=3E6E345B1dcfa1B5A8MGr1D23698&ln=en I'm eager to try it out and document it here. I figure there are enough similar foods out there, like the Korean sikhae, or even the Scandinavian rakfisk that I can cross breed some technique into what I do. Particularly safety tips, so as not producing something toxic. I suspect that it's probably going to take a certain amount of trial-and-error. But that's half the fun, isn't it? So the question is this: has anyone here ever made narezushi or anything similar by traditional methods? Does anyone have any wisdom they can contribute to my little experiment? Or perhaps a source of wisdom that I may have overlooked? Here's to fermented fish! t