Homemade Fish Sauce


Makes approximately 1 ½ cups


3-5 garlic cloves, chopped

Zest from 1 small lemon

3 tablespoons fine sea salt

4 bay leaves

2 teaspoons whole black peppercorns

1½ pounds Hawaiian Nehu (Hawaiian sardines)

2 cups fresh water

2 tablespoons sauerkraut brine


> Muddle garlic, lemon zest and sea salt.

> Rinse your selected fish and cut them into ½-inch pieces including heads & tails.

> Toss fish in garlic mixture.

> Add bay leaves and peppercorns to a clean, dry mason jar.

> Pack the fish into the jar, pressing down to release any juices from the fish.

> Pour in brine to cover the fish leaving 1” headspace at the top of the jar.

> Cover tightly and leave on your kitchen counter for 1-2 days, then refrigerate for up to 6 weeks.

> Strain mixture through a fine mesh sieve and discard all solids.

> Store for 5-6 months, refrigerated.