Fermented fish lend complex flavor to a variety of Korean dishes. Filleted, chopped, and seasoned, the fish is also a popular side dish with rice. And if you make Homemade Fish Sauce for Making Kimchi with your own fermented fish, your kimchi will be laden with flavor. Making fermented fish takes time and some patience. Salt the fish,
pack it into a jar, and let it stand at room temperature for a few weeks and then in the refrigerator for 6 months to 1 year. After the long, slow fermentation, the fish becomes pinkish in color and very soft, with the flesh separating easily from the bones. Its powerful aroma reminds me of aged cheese—assertive in a good way. In Korea, many kinds of seafood are given this treatment, including squid, clams, oysters, octopus, cod gills, and tiny shrimp, but the most popular seafood for fermenting is anchovies. It’s hard to get the anchovies I need in New York, but I’ve found that fresh sardines make a
good substitute. You can also use this to make Seasoned Fermented Sardine Side Dish.
Makes about 2 pounds
INGREDIENTS:
- 2 pounds whole sardines, washed and patted dry
- 1 cup kosher salt
INSTRUCTIONS:
- Combine the sardines and ¾ cup of the salt in a bowl. Toss to coat the fish. Transfer them to a glass jar or earthenware crock that will just hold them with 1 inch of space at the top. Spread the remaining ¼ cup salt on
top and press down on the salted fish with a spoon. - Cover and leave the salted fish on the counter at room temperature for 3 weeks.
- Put the jar in the refrigerator and let ferment for at least 6 months before eating. As time passes, the fermented fish will liquefy (except for the bones), which makes a great fish sauce. Store in the refrigerator until it runs out; it won’t go bad.
