Pickled Fish Recipe

Name: Pickled Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 quart of raw fish, cut in bite size piece; 5/8 cup pickling salt (1/2 cup plus half of 1/4 cup); Brine; 1 cup vinegar; 1 cup white sugar; 1/2 cup white sherry wine (if you don't have sheery wine you can use Bacardi rum); 1 cup white vinegar; 1/4 cup pickling spices, tied in; cheesecloth; 1 -2 large onion, sliced

Servings: persons

1 quart of raw fish, cut in bite size piece
5/8 cup pickling salt (1/2 cup plus half of 1/4 cup)
Brine
1 cup vinegar
1 cup white sugar
1/2 cup white sherry wine (if you don't have sheery wine you can use Bacardi rum)
1 cup white vinegar
1/4 cup pickling spices, tied in
cheesecloth
1 -2 large onion, sliced

1
Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
2
Put into refigerator for five days.
3
Shake every day.
4
Salt will not dissolve.
5
After five days, rinse with cold water, drain and blot dry.
6
Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
7
Take off stove and let cool.
8
Add fish and onions to clean gallon jar, then add brine.
9
Shake occasionally.
10
Fish will be ready to eat in 2 days.
11
But the longer it sets the better it is.
12
If you want to double this recipe, double everything but the spices.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart of raw fish, cut in bite size piece, 5/8 cup pickling salt (1/2 cup plus half of 1/4 cup), Brine, 1 cup vinegar, and more.

Yes, Pickled Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Fish

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