If you've never had raw animal fat straight - you're in for a treat (at least if you are like me). I rarely want meat - but I sure want fat! Marrow and suet are quite amazing.
Don't forget fatty fish like salmon. I love that stuff.
If you are willing to eat dairy make your own raw fermented butter and you will think you've gone to heaven.
Mmmmmmmm. Fat!
Dorothy, Thanks for responding. I have read much in this forum. A number of people said suet tastes like wax! Marrow gets better rating. Maybe one day I will try marrow. Is there any parasite warning about marrow?
I have eaten salmon sashimi for years. Right now I eat wild caught alaskan salmon daily. But a little research on wild salmon worries me. This site advises against wild salmon:
http://www.beyondsalmon.com/2006/10/parasites-in-fish-part-2-anisakis-and.htmlAlso:
"...the parasite destruction guarantee is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites."
Do you know if the frozen wild-caught alaskan salmon bought in the grocers has been frozen at this temperature? I think I may try to find out from the fish company. Also, do you know what is the lowest temperature our home freezer can get?
I love dairy. But I have read a number of less-than-positive comments on dairy in this forum. Otherwise I would just rely upon raw dairy.