So there are three buckets of varying sizes, all draped in cotton t-shirt material, sitting in the far back corner of the work shed.  The scent is slightly warf-esque, but not too bad.  This is week two.  I am using a modification of Korean Natural Farming’s fish emulsion (natural fertilizer) method of layering fish with sugar to create a stock nutritional solution for the plants.  Each bucket is a trial.  One uses whole fish heads from Ahi, Mahi Mahi, and Snapper, one uses only the belly meat, and the last was done properly by chopping all with a machete before layering. 100% of the fish were rescued from the landfill by the helpful local chefs who allowed me to intercept and make use of the restaurant scraps.  I am checking to see what the breakdown rates are here in the tropics.  So far so good.  Many Mahalos to John for assisting in the “properly made” batch.  I am using reclaimed plastic pails, but glass or ceramic is preferred. I may have overdone the sugar…but we will see what happens.

to be continued…