If you leave raw fish at room temperature for 24 hours, it tastes like smoked fish.

[KindMaster1]

No joke.

I thought Pacific mackerel is supposed to taste horrible, and requiring extra sauces.
But, then, after taking one mackerel that stayed for 24 hours, I realized, it tastes like smoked mackerel! I can eat it without sauces.
And, I ate it without sauces.

This is the secret. Just let it ferment inside a little, and let it dry outside a little.

I can definitely guess that our ancestors hunted a lot of fish all at once, and then just let them ferment and dry, without even touching them, for millions of years, even before becoming humans, so our taste buds are very adapted to it.

It seems smoked fish is just an imitation and an amplification of this natural taste, the same way that bread is an imitation of dried fish.

 

[idnap]

No joke.

I thought Pacific mackerel is supposed to taste horrible, and requiring extra sauces.
But, then, after taking one mackerel that stayed for 24 hours, I realized, it tastes like smoked mackerel! I can eat it without sauces.
And, I ate it without sauces.

This is the secret. Just let it ferment inside a little, and let it dry outside a little.

I can definitely guess that our ancestors hunted a lot of fish all at once, and then just let them ferment and dry, without even touching them, for millions of years, even before becoming humans, so our taste buds are very adapted to it.

It seems smoked fish is just an imitation and an amplification of this natural taste, the same way that bread is an imitation of dried fish.

pretty sure its because you just let 3 billion germs multiply while u had it sitting out

 

[HighIQ ubermensch]

imagine willingly eating that shit

 

[KindMaster1]

imagine willingly eating that shit

The whole purpose of this post is saying taste improves from shit taste into smoked fish delicacy.
Wtf is wrong with your brain.

 

[hax]

imagine willingly eating that shit

tell me you're unnatooral without telling me you're unnatooral

 

[KindMaster1]

pretty sure its because you just let 3 billion germs multiply while u had it sitting out

Obviously.

I have no idea what those bacteria do there inside, but it become smokey flavoured, no joke.

 

[HighIQ ubermensch]

The whole purpose of this post is saying taste improves from shit taste into smoked fish delicacy.
Wtf is wrong with your brain.

so it goes from dogshit to shit
great

 

[slaters]

Max

 

[KindMaster1]

so it goes from dogshit to shit
great

You don't like smoked mackerel? It's toxic as fuck, because it's heated mercury, filled with salt, but everyone likes it. You're weird.

 

[KindMaster1]

Max

What max.

 

[slaters]

What max.

Maxim Anatoly carpov

 

[KindMaster1]

Maxim Anatoly carpov

Who is he.

 

[slaters]

Who is he.

You

 

[KindMaster1]

You

Why.

 

[laworg]

No joke.

I thought Pacific mackerel is supposed to taste horrible, and requiring extra sauces.
But, then, after taking one mackerel that stayed for 24 hours, I realized, it tastes like smoked mackerel! I can eat it without sauces.
And, I ate it without sauces.

This is the secret. Just let it ferment inside a little, and let it dry outside a little.

I can definitely guess that our ancestors hunted a lot of fish all at once, and then just let them ferment and dry, without even touching them, for millions of years, even before becoming humans, so our taste buds are very adapted to it.

It seems smoked fish is just an imitation and an amplification of this natural taste, the same way that bread is an imitation of dried fish.

Yeah its the sensation called musty room

 

[KindMaster1]

Yeah its the sensation called musty room

I don't care about smell. I care about taste.
There's no smell if you drain water.
I'm talking about leaving whole fish, it's completely enclosed in its skin, no smell could penetrate outside.

 

[laworg]

I don't care about smell. I care about taste.
There's no smell if you drain water.
I'm talking about leaving whole fish, it's completely enclosed in its skin, no smell could penetrate outside.

Do u care ab benefits?

 

[KindMaster1]

Do u care ab benefits?

Sure it's predigested and supposedly makes you super brain maxxxed per Aajonus.
It's not much fermenting for that purpose.

 

[looksmaxdude1]

No joke.

I thought Pacific mackerel is supposed to taste horrible, and requiring extra sauces.
But, then, after taking one mackerel that stayed for 24 hours, I realized, it tastes like smoked mackerel! I can eat it without sauces.
And, I ate it without sauces.

This is the secret. Just let it ferment inside a little, and let it dry outside a little.

I can definitely guess that our ancestors hunted a lot of fish all at once, and then just let them ferment and dry, without even touching them, for millions of years, even before becoming humans, so our taste buds are very adapted to it.

It seems smoked fish is just an imitation and an amplification of this natural taste, the same way that bread is an imitation of dried fish.

Might try

 

[KindMaster1]

Might try

Good. WE're supposed to eat raw flesh to anti age and be healthy.