Alex Warren
Senior Member & Supporter
Such an edge, in my opinion - caught my pb Chub over a bed of CSL hemp, it really gets them going...Add some CSL
Second only (again, in my opinion) to grated belachan and a handful of crushed garlic cloves. You need vinyl gloves to handle it afterwards, mind. If you’re brave enough, leave it until it’s just thinking about starting to ferment - it becomes like crack for fish. Once it’s gone over the edge though, it’s vomit inducing...
I always add Bicarb, salt and flavours when still hot from slow cooker, but once I’ve got the desired split.
Cook it however it works for you, I suppose. I’m certainly going to try a longer soak before cooking after this thread.