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Topics - littleElefant

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General Discussion / Marinating fish
« on: July 17, 2010, 05:13:31 am »

I like to eat fish, especially sardins at the moment because they are very fat and good for blood type O and also not so expensive. But they do not keep very long in the fridge so I thought it would be good to make my own oil sardins.
The recipe says that you have to soak  them first in lemon or vinegar for some hours and than to cover it with olive oil.
After this preperation are the sardins still considert natural or is the acid and the olive oil somehow harmfull to the protein.
Is there any other way to conserve fatty fish. Drying is not an option I think because of the fat oxidation.

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