Fish Hydrolysate Question

I can get my hands on a pound or so of freezer burnt cod loins and the same amount of perch fillets (still with skin on and bones in) that are a bit past their prime and nerd to be thrown out.

I have read recipes for hydrolysate where people use fish scraps as their fish constituent. Could I use the fish I described instead instead? My thought is that the cod might be better suited than the perch, as the perch is expired. However, the production of the hydrolysate kind of revolves around the breaking down of the fish to begin with so maybe we are good?

you need a bass-o-matic or just compost all that out back

Richard Drysift said:

View attachment 3911433 you need a bass-o-matic or just compost all that out back

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How about a Billy Bass?

How would you compost that though? Just mix it into a pile, business as usual? I'm kinda worried I will have every coon and critter in the neighborhood digging in there lol.

Personally I like to use Neptunes harvest brand which is much easier than blending up fish guts. I think you are right you will have visitors trying to get at that fish....bury it deep maybe with a tomato fence around it

I make fermented fish fertilizers like a man with no concern at all for his sense of smell or the torment he inflicts on the neighborhood stray cats.

My fishing buddies throw me their leftovers and trash fish, I got a blender that is so gross it would make you long for the simple days of your childhood, but it stays in my shed. I run an extension cord outside, blend those bitches with some water to make it easier. Fill a five gallon bucket with like one gallon of fish puree, three and a half gallons of water.

I add 1/2 cup of molasses, homemade lactobacillus, although when I don't have any on hand I'll throw in a handful of fresh almost finished compost from my pile instead. Sometimes I'll throw in some epsom salts and kelp meal but not always. Cover it with cheese cloth and a screen to keep the bugs out and cover it with a lid that has many holes poked in it.

I let it sit for about six weeks, strain out the liquids and boom. I use them up within three months of making them though, I don't know much about their shelf life beyond that.

It's in my shed so the critters can't get to it...But I ain't gonna act like cats don't come sniffing around the shed...Gives my dog something to chase off tho so it works out.

Rasta Roy said:

I make fermented fish fertilizers like a man with no concern at all for his sense of smell or the torment he inflicts on the neighborhood stray cats.

My fishing buddies throw me their leftovers and trash fish, I got a blender that is so gross it would make you long for the simple days of your childhood, but it stays in my shed. I run an extension cord outside, blend those bitches with some water to make it easier. Fill a five gallon bucket with like one gallon of fish puree, three and a half gallons of water.

I add 1/2 cup of molasses, homemade lactobacillus, although when I don't have any on hand I'll throw in a handful of fresh almost finished compost from my pile instead. Sometimes I'll throw in some epsom salts and kelp meal but not always. Cover it with cheese cloth and a screen to keep the bugs out and cover it with a lid that has many holes poked in it.

I let it sit for about six weeks, strain out the liquids and boom. I use them up within three months of making them though, I don't know much about their shelf life beyond that.

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I have all meat here, and a bit of skin and bone. I'm thinking that the guts and the bones probably add a little...sweetness to the final product, but I'm going to read up on lacto b. production a bit more and try to run these little fishies into ferts. I've never done it before, so I don't want to waste my time messing up a batch.

I was thinking I would just stick it in my garage, and keep the doors shut until it's done. I have a feeling I might be chasing away raccoons before too long lol. It's still pretty chilly out at nights here, so I might have to wait to go about this, but I put the fish in the freezer so we are all set!

Im visualizing coming out one day to find that it froze during the night, cracked the bucket, and now my garage is full of half fermented fish. Not good! Plus, the bacteria probably wouldn't dig the cold.

I would follow Dr Cho's recipe on making FAA. (Fish Amino Acid)

How Is FAA Made?
1. Collect fish waste (head, bones, skin, fins, viscera) from deep sea, blue-back fish (mackerels, sardines, skipjack tuna, etc.).
2. Weigh the fish waste and mix with an equal amount of brown sugar (1:1 ratio by weight) (Figure 1).
3. Select a fermentation container (clay jar, plastic cooler) and place a layer of large rocks at the bottom to provide aeration, minor minerals, and an area where the liquids will collect during the fermentation process.
4. Place a layer of the fish by-product and brown sugar mixture on the rock layer and cover with more brown sugar. Continue with alternating layers of the fish by-product mixture and more brown sugar until the container is nearly full (Figure 2), ending with a layer of brown sugar. Do not leave any fish exposed.
5. Add a handful of IMO#4 and a little Oriental Herbal Nutrients (OHN) to accelerate the fermentation process (Park and DuPonte 200.
6. Cover the container with a breathable cloth to keep out insects but allow aeration, and store out of direct sunlight in a cool, well-ventilated location secured from animals.
7. After approximately 3 to 5 days, the fish waste will begin to break down and liquefy through fermentation and the osmotic pressure generated by the addition of brown sugar. However, the process takes 2 to 6 months to complete, producing mature FAA that