Pickled Fish

Submitted by michele frank

"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."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 1 quart

ingredients

• 946.0 ml of raw fish, cut in bite size piece
• 149.05 ml pickling salt (1/2 cup plus half of 1/4 cup)

• Brine

• 236.59 ml vinegar
• 236.59 ml white sugar
• 118.29 ml white sherry wine (if you don't have sheery wine you can use Bacardi rum)
• 236.59 ml white vinegar
• 59.14 ml pickling spices, tied in
• cheesecloth
• 1-2 large onion, sliced

directions

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.