Gefermenteerde vis

You can use homemade kefir or whey as a starter. For a one-litre jar you need
3-4 fresh herrings or mackerel. Skin the fish and remove the bones, cut into
mouth size pieces. Put the pieces of the fish into the jar mixing with slightly
crushed peppercorns, a few slices of white onion (optional), coriander seeds,
bay leaves and dill seeds or dill herb. In a separate jug in ½ litre of water
dissolve 1 tablespoon of sea salt and 3-4 tablespoons of your homemade whey.
Pour this brine into the jar with the fish until the fish is completely covered;
if the fish is not covered just add more water. Close the jar tightly and leave
to ferment for 3-5 days at a room temperature, then store in the fridge. This
fish does not keep long, so consume in the next few days. Serve with avocado and
onions.

Another way to ferment fish: buy some fresh sardines (also works for herring and
mackerel), de-scale the fish, cut the heads off and clean the belly out. Put
into a suitable size glass jar or a stainless steel pan. Add 1-2 cups of whey,
1-2 tablespoons of salt (per 1 litre), a teaspoon of black pepper corns (freshly
crushed), 10 bay leaves and ½ a teaspoon of coriander seeds (freshly crushed).
Top up with water so the fish is completely covered with water, you may want to
float a small plate on top of the fish to keep it submerged in the brine. Cover
the pan or put the lead on the jar and let it ferment for 3-5 days at a room
temperature. When the fish is ready take the meat off the bones, cut into
bite-size pieces and serve with avocado, fresh dill and some chopped red onion.

Taken from www.gaps.me