Pickled Trout

1. 1

   Remove head and tails from fish and cut into chunks.

2. 2

   Wrap chunks of fish in cheesecloth and simmer in salted water for 30 minutes.

3. 3

   Let fish cool, then wrap in dry cloth and chill.

4. 4

   Combine water, spices and vinegar and bring to a boil; cook for 5 minutes. Chill liquid.

5. 5

   Pour over trout and add oil.

6. 6

   Will keep 3 months.

No additional tips available.