Putrid Meat and Fish in the Eurasian Middle and Upper Paleolithic: Are We Missing a Key Part of the Neanderthal and Modern Human Diet?
Small quips from this fantastic article by Dr. John D. Speth.
Recent events have lead me to have a close look at fermented fish products. In particularly I’ve been looking at a product called garum, which is the inspiration for Green Pasture's Fermented Cod Liver Oil. These products are made in a very unique way, and as a result have some very interesting properties.