>I have never eaten or prepared pemmican, but I eat the fish simply aged
>(and dried) a few days in the refrigerator. Raw fishes most people like
>are mackerel and tuna. Salmon and trout are very good too but usually
>farmed. I also like bluefish. I occasionally eat cod, but it is tasteless
>compared to mackerel.

>JL

 Where do you buy your mackerel? I was planning to dry mine in the
dehydrator, put a little salt on it, and eat it. I tried drying snapper/rock
cod and it was a little tough after drying. How long would I need to dry it,
to kill bacteria?

Doesn't tuna have a lot of mercury? How about mackerel?

How can you find out if the fish is "farmed' or not?

Thanks,

Moira