Pickled Fish
Pickled Fish is an moderately easy dinner. Made with fish, pickling salt, cider or white vinegar, onion and sugar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Fillet fish, removing the skin.
Cut into 1/2-inch cubes or squares.
Use a glass or crock container.
For each quart of fish, use 5/8 cup of pickling salt and cover with cider or white vinegar. Stir well.
Place the jar in the refrigerator for one week.
Stir thoroughly every day.
Rinse thoroughly in cold water and let stand in cold water for one hour.
Drain well, pack loosely in jar, using a layer of fish and layer of onion.
Over this pour a syrup of 1 pint vinegar, 1 1/4 cups sugar and 1 teaspoon pickling spice. Bring to a boil and let cool.
Remove spices.
Pour syrup over fish.
Seal and store in refrigerator.
Ready in 3 to 4 hours.
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