Gojo's DIY 'CEDHF': (Cold Enzymatically Digested Hydrolyzed Fish) Weigh out equal amounts (1:1) of bycatch or edible whole fish to distilled water. Either dice and mince the fish or put it through a food processor, or a strong blender like a vita-mixer. You need to throughly process the fish into small pieces. Preheat an oven to 122 degrees F (50 degrees C) Lay the fish onto a baking tray, and try not to layer the fish if you can help it. Place the tray into the oven and bake the fish for 0.5-2 minutes, depending upon the quantity and size of fish chunks.[4][5] * It is possible to use a microwave instead of the oven, I can provide info if there is interest. * Heating inactivates the endogenous enzymes (and microbes) which are on and in the fish. I want to control what enzymes and microbes are present. * This step could be skipped and the 'endogenous enzyme activity [of the fish] alone'[6] can digest most of the fish. But I don't want unknown enzymes and microbes in the finished hydrolyzed fish so that's why I heat it. Cover the fish and let it cool. Then and add the fish, along with the distilled water into a strong blender like a vita-mixer and liquefy (5-10 minutes). Adjust the resulting 'fluid' to a ph of 5 using phosphoric acid (aka 'ph down'[7]) * Because I am using a cold enzyme digestion process the ph needs to be low to prevent the gurry from putrefying[2]. * From what I've been able to glean a ph of 4.5 is optimal to prevent putrefaction of gurry. But, a ph of 5 is optimal for papain enzyme action[8][9]. So, I chose a ph of 5 as this will speed the papain's digestion of the fish which will of course shorten the digestion time and reduce the chance (time wise) of the gurry putrefying. * Use of phosphoric acid is suggested when horticulture is the intended target and phosphoric acid acts as a stabilizer for the gurry[2]. * Use the blender to fully mix the phosphoric acid when testing the ph. Add papain to gurry with an enzyme to fish (not gurry) ratio of 700-1,000 U to a gram of fish[5] * 'Papain'[10] and 'Alcalase'[11] are the two best known enzymes for digesting fish[5][6] and Alcalase will digest up to 95% of the fish[6]. But, Alcalase prefers a ph of 7-9[11] and it is expensive and hard to find. However, Papain also digests a large quantity of fish[6], but it's ideal ph is 5 and it is inexpensive and easy to find[12]. * So, you will want to add about 1,000 U of papain per gram of fish product (not gurry). Each pill of 'Natural Brand™ Papaya Enzyme'[12] conatins 60,000 U of papain. I'll leave the math up the person making hydrolyzed fish following my directions... * Buy a pill splitter[13] (about $5.00) and you can split the papain pill into 4 or 6 pieces for greater accuracy. Though, it's better have too much enzyme than not enough. * Grind the papain pill/s into a fine powder, this will help disperse the papain throughout the fluid. I use a mortar and pestle[14] to pulverize my pills, you can get these at a pharmacy for around $10.00. * Use the blender to fully mix the papain with the fish liquid. * A 'U' is a 'USP unit'[15], which is also synonymous with 'IU' (international unit) [16]. Place the gurry in cool location (ala refrigerator) between 35 and 38 degrees F (1.7 to 3.3 degrees C) for 4-6 weeks. Filter finished gurry through 100-400 micron screen. The Kis compost tea bag[17] is 400 micron and may work very well, and it's only $10.00. Use the 'CEDHF' lol * Check the ph, I bet it will be around 5-6, lower is better I would assume but I have no data on that...I'm still just feeling my way around... Here is a link that might be useful: Wildlife Gardeners' Forum

Here's my favorite recipe (which I made up myself) for a crab sauce for fish. I love almost all seafood, but crab is my favorite flavor. I've tried making sole stuffed with crab, but I prefer this method: Crab Sauce for Fish Ingredients: 2-1/2 tbsp Butter 1 tbsp Olive Oil 1/4 cup minced Onion 1/4 cup minced Red Bell Pepper 1 Jalapeño, minced 1/4 tsp Thyme 1/4 tsp Dried Basil 1/4 tsp White Pepper 1/4 pound Crab Meat 1 tbsp Lobster (or Crab) soup base 3/4 cup Potato Water 3 tbsp Potato Starch 1/4 cup Lemon Juice (or white wine) Instructions: Melt the butter in a saucepan with the olive oil. Add the onion, red bell pepper, and jalapeño and sauté until the onion is translucent. Add the thyme, basil, and white pepper, and sauté a two minutes more. Add the crab meat and cook for another minute or so, to heat the crab. Combine the soup base with the potato water (or plain hot water) and add to the saucepan. Heat just to simmer. Mix the potato starch with the lemon juice (or wine) and add to sauce pan. Heat just until mixture has thickened. Serve over grilled fish, such as Opah, Swordfish, Marlin, or other mild flavored fish. Can also be used with Sole or Flounder. If you can find Opah, it is an excellent mildly flavored fish with a good texture - somewhat like tuna. Here's my recipe for Cajun Seasoning, which is very good on fish, providing you like spicy food. I also like to make gumbo (but that's rather involved) and Shrimp Udon Noodle Soup. Salmon is my favorite fish for grilling over charcoal for a smoked flavor, but tuna is my favorite for grilling indoors, in a wide ridged pan When I grill swordfish, sometimes I put a couple of mushrooms in the pan, and I always cover it with a loosely fitting domed lid. This helps keep it from drying out. The main thing to remember, as others have said, is to buy very fresh fish that has never been frozen. The exceptions to that would be crab and shrimp, which are frozen on the boat when they are caught. It's better to get fresh shrimp, but it's acceptable to have been frozen. The best shrimp I ever had was on the beach in Vera Cruz. Lars Here is a link that might be useful: My gumbo recipe

Ritamay, It might depend on what exactly is causing your allergy. I am allergic to iodine and the Dr told me not to eat a lot of shell fish and that sort. I have never had a problem with it, but I don't eat shrimp or lobster. Actually Minnesotans don't eat as much seafood as people in coastal areas. We mostly have freshwater fish. I think the FISH OIL is from salt water fish. If you have dealt with the allergy at your doctors office, you may be able to get some help by calling his/her nurse.

SHRTY: I think you're right. Atspace is blocking me, wanting me to buy/use their photo storage. I ran Spybot, and AVG runs daily, so I don't know what else to do. CALAM: I haven't had time to look at your gardening photos you sent via email yesterday, but from what you describe, you're a team of one - GEESH - wish I had your strength. Yeah, you left NOTHING in your wake on Bucerias beach. Just finished mowing/edging/blowing, and getting ready to bring the birdbath bowl inside to begin. Think I'm going outside the box, and just mosaic in white shards. Don't wanna make a green leaf.