Raw fermented honey is an animal food made by bees (like milk is an animal food made by cows; and thus vegans tend to avoid it):
Fermented raw honey
http://www.culturesforhealth.com/how-to-ferment-honey]http://www.culturesforhealth.com/how-to-ferment-honey
http://www.wildfermentation.com/forum/viewtopic.php?f=2&t=3237
I don't often promote specific brands, but raw fermented honey is so rare and this is such a good product that this is a case where I will (no conflict of interest to report--I don't get anything from them for doing so):
Really Raw brand raw fermented honey:
"Moisture and warmth produce fermentation. When the moisture level of the honey is slightly elevated and the temperature is warm, fermentation may occur, due to the enzymes and the yeast in honey. Two main reasons for heating honey in modern times are to stop fermentation and be able to strain it. But fermentation is not harmful. Some people believe that it is more effective for digestion than honey that is not fermented, but we have not seen any documentation to either prove or disprove this theory."http://www.reallyrawhoney.com/category_s/44.htm
"honey itself can ferment, if it contains enough residual moisture and is left in a warm place--honey ferments but never spoils! Fermented honey actually expands somewhat, and develops rich flavors. It is an even better aid to digestion than regular honey." - Sally Fallon, Fermented Honey, http://www.westonaprice.org/food-features/fermented-honey
Making raw mead:-
How To Easily Make Your Own MeadRaw fermented fish sauce, aka Worcestershire sauce (the stuff sold in supermarkets today is no longer raw fermented like the traditional recipe, unfortunately), aka garum, and
raw fermented fish oil, aka liquidum:
"...in Roman times, long before refrigeration, fish guts were placed in a barrel with sea water and allowed to ferment. What came out the bottom of the barrel was a watery fermented fish sauce called garam, widely used as a seasoning (probably the precursor of Worcestershire sauce). The oil floated to the top and was collected carefully. This fermented fish oil was undoubtedly the civilized world's first health elixir, reserved for the soldiers and nobility. It is said that the soldiers refused to march without their daily ration of liquidum." http://www.westonaprice.org/cod-liver-oil/update-on-cod-liver-oil-manufacture
Garum (raw fermented fish sauce)--"the supreme condiment":
"Garum, or Roman garum, was a popular Roman fermented fish sauce that was used extensively in Ancient Roman cooking. The sauce was often referred to as the 'supreme condiment' and was one of the most essential flavoring agents. The sauce was named after Garos or Garon, the fish whose intestines were used originally to make the condiment. As time progressed, intestines of other, more readily available fish like tuna, eel and mackerel were used to make the sauce.
It is largely believed that the original Roman garum was not a pleasant sauce. Records indicate that even to Romans who loved the condiment, the smell of fermenting garos was very foul. It is, however, noteworthy that despite the foul odor, the sauce was a part of almost every preparation, either as an ingredient or as an accompaniment."
http://www.ifood.tv/network/garum
More traditional raw fermented fish sauces: Bplaa Raa (Thai), prahok (Cambodian) and padek (Lao) - "Bplaa Raa A Sublime Stench,"
http://eatingasia.typepad.com/eatingasia/2006/08/a_sublime_stenc.htmlRaw fermented cod liver oilThere's only one brand that I know of (Green Pasture's Blue Ice raw fermented CLO), but there are multiple sources listed at "Cod Liver Oil Basics and Recommendations" by Sally Fallon and Mary G. Enig, PhD,
http://www.westonaprice.org/cod-liver-oil/cod-liver-oil-basicsRaw fermented fish and sea mammal (stinkfish, surströmming, stink flipper, stink heads, ...):http://en.wikipedia.org/wiki/Stinkheads#Stinkheads describes the following raw fermented fish and sea mammal foods:
Bagoong (Philippines)
Fesikh (Egypt)
Garum (Ancient Rome)
Hakarl (Iceland)
Hongeohoe (Korea)
Igunaq (Inuit)
Kusaya (Japan)
Lakerda (Turkey)
Ngari (Manipur, India)
Pla ra (Thailand)
Rakfisk (Norway)
Surströmming (Sweden)
Tepa (Yup'ik Eskimo)
In Iqaluich Nigiñaqtuat (Fish That We Eat
http://alaska.fws.gov/asm/pdf/fisheries/reports/02-023final.pdf), Anore Jones writes how some Inuit ferment their fish in cold ground or in wooden casks kept in cool areas, with salt added.
Vilhjalmur Stefansson on Eskimo fermented fish in The Fat of the Land:
In many districts fish were caught throughout the summer in larger quantities than could be consumed. There were two methods of preservation.
I saw a typical instance of one method during my first year in the North. Fish, ranging from one to three or four pounds in weight, were caught in great numbers. They were immediately slit and the entrails removed, and were then piled in long windrows just back from the sea beach, and covered with piles of driftwood for protection from dogs and wolves. If there had been June fishing at this place, the fish would have been nearly liquid by fall. Late July catches grew so rotten that a fish might fall to pieces if you tried to handle it. The August catch was pretty high; but toward the end of September there was so much frost at night and so little thaw during the day that putrefaction ceased.
Decayed fish were not eaten during the warm weather; they were not considered good until frozen. As soon as the freeze-up came, they began to be used as delicacies, some- times as whole meals. The only way of serving decayed fish was to allow them to thaw in the house until they were as soft as hard ice cream, when they were eaten somewhat as a child would consume an ice cream cone. The taste is similar to that of our strong cheeses. The attitude of the Mackenzie Eskimos toward decayed fish was about that of our fashion- able diners toward Camembert or Limburger.
When fish are caught rapidly there is nothing to do but pile them in windrows. But if the catch is slower, the few not eaten are likely to be split and hung up to dry. Com- monly, the backbone is removed and used for dog feed, either then or later-indeed, fish bones, no matter what the condition of the fish or the method of eating, are mainly dog feed.
The mentioned second Eskimo way of preserving fish is wind-drying. This is seldom carried to such an extent that the flesh becomes as hard as in Scandinavian practice. Usually an Eskimo dried fish is about as soft as our salted cod. When they get to that hardness they are taken down, piled, and covered from rain by water-shedding skins.
There are pickled herring instructions in The Whole Beast: Nose to Tail Eating, by Fergus Henderson,
http://www.westonaprice.org/thumbs-up-book-reviews/411-whole-beast?qh=YToxOntpOjA7czoxNToicGlja2xlZCBoZXJyaW5nIjt9Here is a whey-fermented fish recipe:
http://www.sustainableeats.com/tag/lacto-fermented-food-recipes/ Surströmming - en.wikipedia.org/wiki/SurströmmingShareSurströmming
How to Make Surstromming - eHow.com
http://www.ehow.com/how_2070108_make-surstromming.html#ixzz26ipGEMzzIcelandic raw fermented meats/fish:lundabaggar: raw fermented lamb
hrutspungar: raw fermented ram’s testicles
hákarl: raw fermented and dried shark
(See Fermented Icelandic Sheep,
http://factoidz.com/fermented-icelandic-sheep)
Raw fermented sausage and other traditionally cured or fresh sausage-style meats:Salami
http://en.wikipedia.org/wiki/Salami
Though completely uncooked, [traditional] salami are not "raw" per se; they have been prepared via curing. The term salame cotto refers to salami cooked or smoked before or after curing and it is typical of Piedmont region in Italy. This is done to impart a specific flavor but not to cook the meat. Before curing, a cotto salame is still considered raw and is not ready to be eaten.
Traditional sausage/salami recipes using no preservatives and no smoking or high heat are available at
http://honest-food.net/cured-meat/ (thanks to razmatazz)
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Some of the following are technically not considered "Paleo":
Fermented raw dairyFor raw primal (Aajonus Vonderplanitz style), raw Weston Price, and raw Primal Blueprint (Mark Sisson style) dieters
Raw (just warmed) yogurt:
Tips from Seth Roberts:
"Now I just take the milk from the refrigerator, put in a tiny amount of culture, surround the milk with hot water (using a Chinese yogurt-making machine that keeps the water warm), and wait. So much easier. The final product is better (smoother, thicker) than the old hard way, especially when I learned that tiny amounts of culture work better than large amounts. “In my experience, cultures from commercial yogurts never maintain their viability beyond a few generations,” Katz writes. My experience is different: I’ve never had a problem using them."
- Seth Roberts, from a review of The Art of Fermentation by Sandor Katz
http://blog.sethroberts.net/2012/06/23/the-art-of-fermentation/
Casu marzu (which translates to "rotten cheese"--Sardinian fermented cheese with live maggot larvae), gravlax (Norwegian raw fermented salmon) and hákarl - You Eat That? By RACHEL HERZ, JANUARY 28, 2012,
http://online.wsj.com/article/SB10001424052970204661604577186843056231170.html?mod=WSJ_hp_editorsPicks_4#articleTabs%3Darticle (natto and chicha are also covered)
