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26 May 2016
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A selection of fish sauces

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Are you able to taste the differences between the Fish Sauces form different regions?

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Fermenting Fish

Zuursalon: Friday 17th of June, 20:30

Fermentation, decay, mould. These are all terms that sound unappetising, yet form the base of many delicious foods. Coming Zuursalon we'll explore one of the more extreme ferments: rotting fish.
Mediamatic Biotoop Dijkspark

Fermenting Fish

17
Jun 2016
- Zuursalon: Pieter Kaptein, Geert Dekens, Alice de Jong - Tokowijzer, Bianca Snoek, Jeroen van Wieren - Salsamentum

From the dreaded Swedish cans of Surströmming to ‘Garum’ style fish sauce. At this edition of Zuursalon we'll explore one of the strongest ferments there is: rotting fish. With a little help from...

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A photo will be posted as soon as we find a good one!
Image: The Taste Collective

Fish ready to be fermented

Fish Sauce is made from fish and salt and is used abundantly in the Asian Kitchen.
Image: Marcela Szwarc

Getting baby catfish out of their transportation…
Image: Tim van Remundt

aquaponics checklist
Image: Govert de Jong

Reef tank

A hobby of mine
Image: Govert de Jong

Marc Engelsma vertelt over parasieten

Foto genomen bij Ignite Amsterdam 12 .

created Rosalie Bak modified Rosalie Bak

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Colofon

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