REPLY 3
Further experiment with Anisakis alongside Cod undergoing fermentation in refrigerator for five weeks found Cod tasted wonderful but adjacent Anisakis was still alive and fighting fit after five weeks at 5C to 10C no problem if you are rotting fish, he can survive inside it!

EATING FISHY TASTING MEATS.
Eat raw seal, whale or walrus and other fishy meats like Inuit delights?   Not locally available, so what else?   Swordfish tastes like a fishy version of raw pork, tuna is firm and fishy, and there are similar meaty fish to try.   Making ordinary meats taste fishy was a puzzle?    Putting fish on top of meat in the refrigerator with a little downward pressure would allow delicious fishy juices to infuse into the meat.   They could be eaten together as a fish/meat sandwich.   Smothering the meat with raw fermented cod liver oil would impart a cheesy, fishy taste.   For high meat they could be made to rot together in the refrigerator, or quicker at room temperature in frequently aired jars.   When thoroughly rotten, a cheesy, fishy, meaty taste might result!   My experiments continue! 

A pity, because you wanted to eat the whole animal including tripe and intestines but were unable to retain all these parts.   If you had paid for the whole animal you mind have been able to insist on keeping everything after it was butchered.    Some carry out their own butchery to achieve this.

REPLY:

So pleased you also like ‘old fish’, which always has a lovely smell!   Going into Church I am usually offered a strong mint after enjoying fish for my breakfast! LOL    Whole house smells of fish, and I like it that way!

After a week fish smells and tastes better and a month in refrigerator it begins to be good.   Speed the process by cutting fresh fish into bite size pieces, put in a jar at room temperature, and air daily outdoors.   Helps to get it going and you keep it indefinitely at this higher temperature with airing.   A further tip is to leave previously rotted fish in the jar to start process with the new fish.   It ‘encourages’ it into a better condition

Am sure you will love your week old fish and probably soon find you prefer old fish to fresh like I do!

Stay with us and do NOT be discouraged!!!!!!

Further Reply:

1.   Discovered Anisakis in piece of fresh raw Cod just purchased.
2.   Extracted all Anisakis with immediate surroundings very carefully in bright sunlight.
3.   Enjoyed eating all remaining fresh Cod without further treatment, freezing, or condiments.
4.   Absolutely no discomfort, ill health, or adverse effects in days following this consumption.
5.   Parcelled Anisakis once extracted, were put in ice compartment of refrigerator at -22?C.
6.   After 24 hours, and allowing parcel to thaw out, Anisakis collateral to wage war in intestines found severely compromised.   Could not resume former posture when their position was disturbed.
Conclusions:
1.  Removing all Anisakis renders fish safe to eat.
2.  Freezing fish for at least 24 hours (7 to 14 days is recommended) should prevent any problems.
Summary:
1.   Anisakis fish best avoided by choosing tail end rather than middle cut of Cod etc.
2.   Anisakis belongs in marine fish environment and will not survive in mammals intestines including ours.
3.   Temporary discomfort can arise as they are immune to stomach acids and try to set up home.
4.   They will die and be cleared eventually through digestive tract.

TECHYDUDE
Raw Intestine - Can You Eat It?
« on: June 29, 2011, 07:13:41 pm »
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Inb4 "Use the search button" I made two vague/multi question threads on this before and never got a good/direct answer.

Can you eat intestine raw? That is after cleaning out the poo. The bacteria, e-coli, and poo worry me, parasites maybe/not so much. Has anyone ever eaten raw intestine of anything?

TECHNOSMITH
Bear Hunter
Entrails
« on: July 11, 2012, 06:18:44 pm »
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“Anyone experimented with entrails? Any good? From which animals? And how on earth do you ask your butcher to bag you up some of that!”

REPLY:
Thought you deserved an answer to your questions, so used collected wisdom of a number of our knowledgeable and experienced members:

SABERTOOTH
Quote
“I also rip out the guts in one piece with my bare hands and separate it from the rest, but then I will strip of the fat from the intestinal lining and pick out the adrenal glands, as well as other tasty tid bits. Then I will squeeze the droppings from the lower bowels and save a small portion. The small intestine is a bit gross with digestive juice and grassy slime, but the lower track has digested grass pellets that are easy to discard. FYI”

ROSELENE
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“Stomach and intestines are eaten raw without health incident.  They are usually bleached or dyed first, but they are eaten raw unbleached/undyed.  Which animals are they from, GS?  I know of pig intestine and cow stomach and intestine.  I think the raw cow stomachs can be used more as food than the intestines that are used more in a medicinal manner and rarely”.

INGER’S HEALING JOURNEY
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From the whole animal section:
According to John (Fire) Lame Deer, the eating of guts had evolved into a contest. "In the old days we used to eat the guts of the buffalo, making a contest of it, two fellows getting hold of a long piece of intestines from opposite ends, starting chewing toward the middle, seeing who can get there first; that’s eating. Those buffalo guts, full of half-fermented, half-digested grass and herbs, you didn’t need any pills and vitamins when you swallowed those."

MEGAN MEGATOAST
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Chitterling, otherwise known as Chitlins are the intestines of pigs.

Has anyone ever eaten these raw? Do they taste good? I'm thinking about picking some up next time I go to buy some meat along with some tripe and livers.     

PHATDAVE
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Mmm sounds delicious. Must be weird if they still have whatever the pigs even inside. If I could get my hands on some lovely wild pig, I'd relish using the whole animal.


REPLY:
Hoping these comments help to put raw entrails, including stomach and intestines on our dinner tables.   (Hope also Members excuse me borrowing their comments!)

Raw pork
« on: April 06, 2014, 05:02:29 am »
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I've conquered most of the raw meats and organs out there. Some things got a quick sear but cool on the inside. I want to try raw pork and maybe do it regularly if its good.

REPLY:
I wondered if you have taken raw pork 'by the horns' (couldn't resist that one!) and enjoyed it like many of us?   It really tastes excellent and is one of my favorites along with raw chicken and raw fish, so good luck and enjoy, it is well worth trying and 'doing regularly'.

Thanks for welcome to group with common interest in raw fish and raw meat.   Perhaps as a fisherman my diet ideally should be raw fish, raw rotten fish and water, as Stefansson, for a prolonged period.   Love raw pork and raw chicken and rotten chicken, like lambs liver and lamb and beef rather less than previously.   Enjoy raw duck, raw turkey, raw cod, raw haddock, raw salmon, and oysters.   Greatly admire whole animal diets of members on this forum, and most of their diets to some extent.   Wish more members would try raw pork and raw chicken as very good!   I am particularly impressed by those who somehow manage to digest raw entrails, especially stomach and intestines.   Seems impossible to get raw tripe except as dried hard strips for dogs where grittiness is pretty indigestible.   Would like much encouragement to try these, but not much point if I cannot find any!   

GLAD I AM NOT THE ONLY ONE WHO LOVES RAW FISH!!!!   SIMPLY SUPER!