Pickled Fish

Gary Hancq

By
@SidEFied

Many of you have purchased Pickled Herring I am sure. It has been a New Years Eve Tradition in our house for over fifty years. "Noon Hour" is a good brand. You can make a very good Pickled Fish at home. I prefer the sweet vinegar and wine rather than the creamed variety.

I started experimenting with the cheapest fish I could find, four to six years ago. I found that Alaskan Haddock at $1.57 a pound, was the cheapest. I proceeded.

Best after two or three weeks and slightly beyond.


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Rating:

Comments:

Serves:

2 pints

Prep:

40 Min

Cook:

30 Min

Ingredients

2 pt
fish fillets - northern, crappie, bluegill, white fish 1 1/2 lbs.
1 large
onion - red, white or yellow -- sliced thin then cut in half.

BRINE

2 c
white vinegar
1 1/2 c
water
1 1/2 c
salt pickling or canning

PICKLING LIQUID

2 c
white vinegar
1 c
water
1 2/3 c
sugar
2 Tbsp
pickling spices
1 Tbsp
mustard seed
1 c
reisling white wine or other -- sweet white wine.
-

PREP TIME DOESN'T INCLUDE BRINING DAYS IN FRIDGE

Directions Step-By-Step

1
The Fish: Clean and rinse the fillets 1 1/2 to 2 pounds. If fillets are thick slice on the bias to about 1/8" to 1/4" thick, then cut to size of quarter coin. Fish remain raw for this recipe. No cooking of fish. IMPORTANT: The fish bones will dissolve don't worry about them.
2
The Brine: Bring 2 cups white vinegar, 1 1/2 cups water and 1 cup pickling or canning salt to a boil and stir. Allow to cool to room temperature. If using stainless steel pan don't add salt until it comes to a high simmer. Otherwise salt can pit stainless steel cookware.
3
Put Fish into one gallon size zip-lock bag or sealable container and add the cooled Brine. Refrigerate for 2 to 4 days. Then drain and rinse twice. Then allow to soak in fresh cold water for 5 to 10 minutes.
4
The Pickling Liquid: Combine 1 2/3 cups white vinegar, 2/3 cup water, 1 2/3 cups sugar and bring to high simmer-low boil. Add the 2 tablespoons of Pickling Spices and 2 teaspoons Mustard Seed and simmer for 5 to 10 minutes. Allow to cool to room temperature. Then add the 3/4 to 1 cup of Riesling White Wine (I used Black Swan Brand), or use sweet to very sweet white wine of your choice. Strain and reserve both liquid and spices.
5
Packing Fish and Onions: In pint jars place a couple layers of Fish, then layer of onion and a small bit of the reserved spices. Continue layering until jars are full to 1/4 inch of top, pack firmly. Then fill with Pickling Liquid to 1/4 inch of top. Seal and refrigerate for 6 to 10 days. Refrigerated will keep months.
6
You can use the excess Pickling Liquid and Spices to make Sweet Refrigerator Pickles with Onions. Just combine sliced Cucumbers and Onions, and refrigerate.
7
Note: I posted this prematurely prior to editing and checking everything for this recipe on 3/5/10. I will do that and remove this note 3/6/10. Allow me to proof soon before trying this.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy