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Author Topic: High Seafood  (Read 3475 times)

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Offline Techydude

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High Seafood
« on: July 17, 2011, 07:09:36 pm »
Is it possible to make high meat out of seafood?

Ie: Shrimp, Clams, oysters, fish, squid, crabs, etc
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Offline TylerDurden

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Re: High Seafood
« Reply #1 on: July 17, 2011, 10:05:10 pm »
Yes, it is. Most people should try a dozen different types of high-meat to find which one(s) work for them. I can only stand aged, raw heart and tongue, with some aged, raw muscle-meat only as a dire last resort. High-fish, high-eggs and the like I avoid like the plague, for taste reasons.
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Offline Techydude

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Re: High Seafood
« Reply #2 on: July 17, 2011, 10:11:08 pm »
Yeah the taste is something original, i'll try and make it one day.


I fear that it may put off a horrible fishy smell , would this be true?
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Offline cherimoya_kid

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Re: High Seafood
« Reply #3 on: July 18, 2011, 11:29:58 am »
High fish can definitely stink.  I do eat it sometimes, though. 
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Offline Qodesh

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Re: High Seafood
« Reply #4 on: August 14, 2012, 10:54:09 pm »
Can I make high fish out of the jar? Just lay it out on a board in my fridge and air dry-age it like my roasts? And if so, for how long?
Has anyone tried this?
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Offline jessica

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Re: High Seafood
« Reply #5 on: August 15, 2012, 09:57:24 am »
i have dry aged fish, i have only done salmon but it turns dry on the outside and chewy on the inside, the oils are much more noticeable, it doesnt smell or taste offensive/fishy, i love it.
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Offline Qodesh

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Re: High Seafood
« Reply #6 on: August 15, 2012, 10:28:37 pm »
how long can I leave it drying in my fridge? Weeks... to months like my roasts?
I also don't want to salt it, but just leave it plain. Did you salt your fish?
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