Knowledge Base

Fish Amino Acid

FAA

Amino acid · Master Cho · KNF

Fish scraps dissolved by sugar into a nitrogen-rich amino-acid liquid that plants drink directly and microbes love.

Grow (N)
Easy to make
7–10 days ferment
1:1000 dilution
nitrogen, amino-acids, microbes supplied
＋ Start a batch from this recipe

Dilution calculator

Dilution 1:1000

Enter a water volume to see how much to add.

Ingredients

  • Fish trash (head, bone, intestine)1 part by weight
  • Jaggery / brown sugar1 part by weight (1:1)
  • IMO-32–3 teaspoons (if fat surfaces)

How to make it

  1. Step 1

    Cut fish trash into pieces — blue-black fish are best, richest in amino acids.

  2. Step 2

    Add an equal weight of jaggery (1:1) and fill the jar to two-thirds.

  3. Step 3

    Cover the opening with a mosquito net and tie it down.

  4. Step 4

    Ferment 7–10 days until the meat breaks down.

  5. Step 5

    If fat surfaces, stir in 2–3 teaspoons of IMO-3 to dissolve it.

  6. Step 6

    Extract the liquid; dilute 1:1000 to feed crops.

  7. Step 7

    Drop the leftover bones into 10× their volume of BRV to make water-soluble calcium phosphate.

What it is

FAA is a liquid made from fish scraps that sugar breaks down into abundant nutrients and amino acids. Crops absorb it directly and it also stimulates microbial activity. Blue-black fish make the best FAA because they are richest in amino acids; its effect is stronger still with a pinch of urea.

On the Nutritive Cycle: FAA is a vegetative-stage input. Rich in nitrogen, it drives leaf and root growth. Do NOT use during reproductive growth — it induces overgrowth.

When to use it

  • Vegetative growth — apply to soil and foliage with other NF inputs to push growth.
  • Leafy vegetables — use continuously to raise yield, taste and fragrance.
  • Making IMO or compost — dilute 1:1000 to activate the microorganisms.
  • Pest use — mackerel FAA sprayed on both leaf sides controls mites and greenhouse whitefly.

Do NOT use during reproductive growth — it may cause overgrowth.

Materials

  • Fish trash (head, bone, intestine) — 1 part by weight
  • Jaggery — 1 part by weight (1:1)
  • Mosquito net, rubber band, clay pot or glass/PE jar
  • A little IMO-3 to dissolve surface fat

How to make it

  1. Cut and pack. Chop the fish, add equal-weight jaggery, fill the jar to ⅔.
  2. Net the top. Cover with a mosquito net so it breathes but stays clean.
  3. Ferment 7–10 days until the meat has broken down.
  4. De-fat if needed. If fat floats up, stir in 2–3 teaspoons of IMO-3.
  5. Extract and use. Strain the liquid and dilute 1:1000. Save the bones for BRV calcium phosphate.

Signs it worked / troubleshooting

  • ✅ Good: fish flesh dissolved into a rich brown liquid in 7–10 days.
  • ⚠️ Fat layer on top = normal → dissolve it with a little IMO-3.
  • 🚫 Rancid, putrid stench = spoiled → discard and restart with more sugar.

How to store

Keep at the optimum 23–25°C, out of direct sunlight in a cool place.

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