Jennifer Blossom

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since Oct 27, 2012
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Recent posts by Jennifer Blossom

After thinking about this some more, what might be an even better way to use the lobster would be to make EM Fermented Fish Extract. I haven't ever made this, but the recipe is (by volume):
0.5 part fresh fish after chop and boil
1 part EM
1 part Molasses
1% salt

Ferment for one month (release gas periodically.)
Successful fermentation = alcohol smell
Failed fermentation = foul smell, larvae

The source doesn't tell you how to use it, though: -- This is a power point presentation and it talks about this on slides 56-58

You could also make Fish Amino Acid (Faa):

Fish amino acids are a good source of nitrogen for crop plants and may be used to supplement compost and manures in coastal regions which have a good supply of inexpensive fish byproducts. Some local government units (LGUs) such as Bayawan City in Negros Oriental is collecting fish trashes from the market for free and process this into FAA.

Materials (FAA)

Uncooked fish trash such as gills and intestines.
Raw sugar or molasses

Procedure (FAA)

1. Mix equal parts fish trash and brown sugar or molasses. Lactic acid bacteria serum (LABS) may be added to minimize the foul smell.
2. Place in earthen jar or any convenient container, cover with paper and allow the fish juice to extract and fermentation to occur for 14 days.
3. Filter out the solids and retain the liquid fish amino acids.
4. Store in glass or plastic bottles. Do not completely close the cap on the bottle.
5. Shake the solution weekly and add sugar to it every month (20% of the volume) as is done for IMO.

Application method (FAA)

Use 1-2 tbsp/L water and apply as soil drench or foliar spray weekly or depending on the vigor of the plants. High dosage can have adverse effects on plants.
8 years ago
I have only been making Bokashi for a few months now, but I think that it would work just fine. I would drain any liquid off after running it through the processor before putting it in the Bokashi and I would recommend mixing it in with non-meaty stuff.

I messed up a batch of Bokashi after making bone broth. I took all of the remnants from the stock pot and made two layers of just bones (softened by the pressure cooker) along with whatever sinew and meat was still attached. It didn't smell very good after a week and it was growing pink, green, and black mold. Any other time that I've added meat in smaller ratios alongside other veggies and breads it has come out fine.
8 years ago