Neil Abrahams <[log in to unmask]> wrote:

>Yes, the fish sauce recipe involves, I believe, since I no longer own
>the book and am stating this from memory, cutting off the heads of and
>salting small fish, then essentially keeping that in the refrigerator
>for some length of time, then straining it, or something similar.

I own a copy of the revised second edition of Nourishing Traditions.
The recipe you're referring to can be found on page 157, and it is
called "Fermented Fish Sauce". The fish is placed in a mason jar,
together with sea salt, filtered water, garlic, bay leaves,
peppercorns, lemon rinds, and whey. The jar is then covered tightly
and left at room temperature for about 3 days. Then it is placed in