michele frank's Note:
This recipe comes from my husbands aunt. We love to fish and some times I get tired of fried fish, so I tried this recipe I found in one of my many cook books. We love it, and its cheaper than the pickled fish in the stores.
My Private Note
Units: US | Metric
- 1 quart of raw fish, cut in bite size piece
- 5/8 cup pickling salt (1/2 cup plus half of 1/4 cup)
- 1Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
- 2Put into refigerator for five days.
- 3Shake every day.
- 4Salt will not dissolve.
- 5After five days, rinse with cold water, drain and blot dry.
- 6Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
- 7Take off stove and let cool.
- 8Add fish and onions to clean gallon jar, then add brine.
- 9Shake occasionally.
- 10Fish will be ready to eat in 2 days.
- 11But the longer it sets the better it is.
- 12If you want to double this recipe, double everything but the spices.
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Nutritional Facts for Pickled Fish
Serving Size: 1 (1130 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1024.9
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 71329.8 mg
- Total Carbohydrate 219.5 g
- Dietary Fiber 2.5 g
- Sugars 207.9 g
- Protein 1.7 g
The following items or measurements are not included: