WISHING ALL READERS AND CONTRIBUTORS ARE REALLY HAPPY NEW YEAR 2017.   Lets hear your exciting new diet plans for 2017?

Had chunks of stale Raw Cod fish and put them on a plate in garden for flies to find.   Much as I enjoy really rotten raw fish, I was eager to go to the next stage.    Unfortunately it was a warm, dry, day and flies settled but showed little interest.    When I took it in it was bone hard and totally indigestible.    Thought hard and put it in a jar of water and it sank to the bottom.    After a day or two the fish became white and clean again and was fit to eat once more.   Quite chewy and firm, and still gave slight sting in the throat.    Thus all right and salvaged to eat.    I wondered if same effect could enable raw meat, that was dried too much, to be used and not wasted?   

Rick Genest, 31 year old Canadian tatooed all over appears in freak shows as a 'rotting corpse'.   Not content with that, he eats worms and pig intestines so observes Raw Paleo.   Friend of Lady Gaga who got him to model in Paris.   (UK Sun newspaper Thursday, 6 October, Pages 20-21.)   Anyone seen him?

With dustbin collections in UK currently only once each fortnight, with possibility of extending period to three or even four weeks, we will have a lot of humming dustbins - though not the tuneful kind!   So unlimited opportunities for keeping High Meat, Fish and Poultry that would otherwise go to waste in the rat infested dustbins.   Should encourage UK households to experiment with High Food?   Anyone got a recipe for the rats that will ensue this period of collection?

Hope you all are having a marvellous Christmas and wish you all a wonderful time!
How many enjoyed a lovely raw bird for Christmas?   My Christmas was fowl, but mainly because I have had a rotten cold starting Sunday before, continuing now, and not to be sneezed at!   Have tried raw turkey fillets previously and will try again soon as they have a distinctive flavour.   Trouble with a cold is you cannot taste anything, and end up breathing through your mouth while you eat.   Had some fresh raw cod, not so fresh raw halibut, and now raw hake which is superb after a fortnight in the refrigerator, and there is some heavily maggoted fish awaiting in the garage.   Of course you can all enjoy a conventional Christmas with friends and colleagues provided you get back to suitably raw ingredients for your own Christmas dinner!   Happy New RAW Year everyone!

TOUGH LUCK.

You take a chance whether raw meat is going to be too tough to chew when getting it.

1. Cut it into very small pieces and swallow whole, leaving digestive system to cope.
2. Hand mincer to convert it to mince and eat, as with steak tartare.
3. Blender or liquidizer to convert to liquid or gruel.
4. Use a mallet to tenderize the meat, if particular meat can be conditioned this way.

Had very tough steak that may have chipped a tooth.   Thought of a novel method using flies on the meat to create maggots which convert the meat with their fatty bodies, then eat the meat in the form of maggots with their fatty contribution.   They taste strong and meaty, and I can now use this nicely rotted steak.

Latest batch of Maggot Fish shows much promise.   Struggling as ever to make the process work, I leave the Cod on a plate in the garden most of a sunny day, take it up and keep it in a box, airing daily whilst watching developments.   Once the occupants have reached a size about 1 cm x 0.2 cm diameter and fish has shrunk to a mess of brown gooey gravy it can be tested.   It has a fantastically strong cheesy, fishy flavor that almost takes your breath away, and I have never had anything like it!   They make a splendid job, and you can eat the little individuals with their cheesy sauce.    It is almost unbelievably good, and I can't wait to try more tomorrow!   Sabertooth you are a genius!

Please don't go near anyone once you have had it unless you suck a very strong mint indeed, or they will express disapproval in the strongest terms!

A wooden box, with perforated zinc gauze in front door and two adjacent sides, is still mounted on the wall near my back door since moving in the house many years ago.   Before we had a refrigerator, it was used to keep the bottles of milk fresh and, since these were Jersey Full Cream Milk, it did well to keep it for a day or so.   Thought about hanging meat inside, but the gauze has all perished with weather, is expensive to replace, and difficult to find.   Could use fabric or air conditioner filter material, but thought again, as it is out in the garden with plenty of fresh air, why bother to cover it at all?   Leaving it for a day or two for any helpful insect activity, and then putting it in a jar indoors to stop it drying out completely, while airing periodically, should give it a fair chance?   Any views?

Wondered what combinations of Fresh and High Raw Meat and Fish could be used to approximate conventional Sweet and Sour meals?   Any suggestions please?

WHOLE FISH.

If you are able to catch your own fish in river or at sea on beach, pier or in a boat, you can retain as much of your fish as you want, to prepare according to your preferences.    Commercial fish is usually gutted at sea and only fish livers are normally retained and processed on vessel to make liver oil.   Vessels at sea for a day or so may not carry ice and gutting is important to keep the fish fresh till return to harbour.   It should be well done, with clean straight cut across half the neck and down to the anus and all guts removed including little knob of heart in case of cod.   The fish should then be washed with care taken to remove all blood from the gut cavity.    This may be by swilling in an open basket, or on a washer which must not be overfilled during use.   The fish are then packed in boxes with ice in the fish room below deck.   Ice is stored on larger vessels, and needs breaking up as it congeals, it is then scattered on each layer of fish and on top of the boxes.    Flake ice, made on a continuous freezing roller, is made on some vessels, and flow ice results from mixing this with salt water.   Both are excellent for fish storage for two or three weeks at sea.   All these processes are directed at providing raw fish in the freshest  possible condition for the average consumer.   Although I have eaten massive amounts of fish raw, I must confess to never trying fish innards.   Perhaps handling fish has given me a distaste for such.   More likely I have missed out on another treat which was easily accessible to me, and certainly the liver could be eaten raw to provide all the benefits of liver oil.   The intestines will contain pre-digested raw fish which could taste sharp owing to the digestion process of the fish.   The eyes are favoured by some, so I suppose it will be necessary for me to try and enjoy more from a raw fish than I had previously considered.   Perhaps others can suggest the treats that lie ahead?

ANY OF YOU TRIED YOUR OWN DESERTS?   I have mixed minced raw fish, raw minced beef or lamb into ice cream and produced a fishy or meaty desert!   Just add as much of the mince as you choose to plain vanilla ice cream to make it firm and taste of the desired flavor and there you have it Fishcream, Beefcream etc.   Keep it frozen for future use.   You should be able to use rotten meat or rotten fish mince to give a really cheesy flavor!    Try it some time?