Rotted Shark and Stingray are more Norwegian and if ammonia taste is excessive it can be fanned away and airing is more important with these.   I have not tried them yet and use Cod, Haddock, Hake and other white fish which I like to get really rotten.    Can be rotted inside a refrigerator or outside in a jar, cut in  small pieces to increase surface area while placing previously rotted fish with it helps it go off.   Hot weather is useful and even leaving outside for flies to find is a good idea as maggots can strengthen the flavour and add to the taste.    This may not appeal to everyone but, once tried, it will become a much favoured addition.   

I hope he has not just been a Covid victim as he disappeared at the height of this illness throughout Europe?

Please give more details of what you consider is unsafe with this practice?

Wondered if anyone still interested in this topic?    Continue to enjoy this food myself and condition fish to suit my taste.

Thanks GS keep up the good work and stifle these baskets interfering with our Forum!

Sabertooth, I think our site needs purging from something worse than Covid?    Any ideas for getting a handle on this as even computers will get fruity and become unmanageable!

Thank you for taking this forward.    Understood Geoff. Purcell was a name he used, and he lived in Austria.    Any contact since his last entry on 8 January 2020?    No personal information on Forum?    Very important individual and great loss to the Forum.    Know any friends or connections?    Please keep trying!

High Fish is fantastic and simply allows controlled rotting of fish for exciting taste and flavour.    The smell may seem extreme, but one can enjoy this with experience.    Cutting fish into pieces speeds the process, and putting previously well rotted fish in contact in container is helpful.    Plastic containers best avoided, although Inuit problems with these probably result of long term storage.   Glass or china containers are best.   If lid is sealed it should be aired periodically, but not necessarily daily.   Kept in fridge it can take longer to age.   Out of fridge, process speeds up, and high room temperature works, as proved by Meateor Man AFK who kept his Tuna in jar underground, and then in his car and aired at high temperature.   Airing outdoors, flies may get in, so unless you regard this as beneficial improvement, cover container with fine fabric sealed at edges.    Pure Raw Fish alone is needed, with no condiments when ready to eat.    Time taken relates to temperature and storage method, and to individual choice, and can range from weeks to months.    Generally the longer the better, as long as it is kept moist – the longer the stronger!    All relates to fresh raw fish and frozen fish is difficult, as it refuses to rot.    If you want to try frozen fish I am experimenting, with some success, over a long period.    Let me know how you get on and I will help you with this project, as I do not want you to fail or give up!

Recommend you try and find if you like the really wonderful strong flavour and taste!    Keep out of refrigerator and air regularly, keep fish moist and away from direct sunlight.    Longer you keep it, the better it tastes, and should be good after a month or two.    If it does dry, immerse in water and it will recover to continue storing.    Smell can be quite strong but you get to like it.   Keep covered to maintain moisture, you can air jar outside but flies may find it, but perhaps you won't mind?     

Please take Eric's advice it could be important!

Assume you have ruled out detergent dermatitis and similar household practical causes?

A mincer might help!   I bought a massive hand powered 'Porkert' meat mincer made in Czech Republic, which will never wear out, originally for tough pork meat and it works wonderfully.    You can buy electric mincers but hand operated ones also build up arm muscles in the process.    Always strip it and clean parts thoroughly after use!

Breasts are fine and, in other raw Chicken sections of this Forum, you will find enthusiastic fans of legs and even whole Chickens with the skin on.    Also raw Duck and Turkey and other poultry worth trying - I once had a 'fowl' Christmas with all three on offer, and enjoyed them for their different flavours and textures.    Presently enjoying plenty of raw Fish and also a fan of fermented Fish, kept for a long time, thoroughly rotten, very rotten, or extremely rotten with sharp strong flavour.   Try your own experiments and find what you like.