If you like herring you'll love this pickled fresh fish.
Hi Brad, Here is recipe you reqested. It is kitchen-tested (by me) and is
excellent. We used Lake Michigan salmon. Clean and skin any good eating fish. Remove backbone and cut into 1"
chunks. Put into salt water brine (strong enough to float an egg). Leave in
fridge for one week, making sure brine covers fish.
After one week rinse and drain. Discard liquid. Cover fish with clear white vinegar for
24 hours. (refrigerated) Drain and discard liquid.
Put a layer of fish in jar, then a layer of sliced onions. Repeat until
jar is filled. Cover with the following brine solution.
4 cups white vinegar
4 cups white sugar
Heat to dissolve sugar. Cool. Add:
1 cup sweet white wine
1/4 cup mixed pickling spice
Pour over fish to cover. Must be kept in fridge for one week and covered at all times.
Will be ready to eat in about a week. Makes 3 quarts.
(for salt brine it takes 1/2 to 1 cup Kosher or Canning salt to 2 quarts water)
The amount of vinegar used in this recipe will prevent botulism. Use the suggested amount. The total process will take about 2 weeks, but it’s worth the wait. In addition the vinegar will soften the bones. Enjoy.
Rose Thank you Rosie: I'm going to try it today with talapia. That's a fresh water fish here in Florida. They are a very nice fish for eating. I have them in my freezer all the time. I'm going to use fresh unfrozen fish though. Brad Click here to see what you need to know about Vitamin C. A03 
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Pickled Fresh Fish |
Jan 7, 2009.
Hello Rosie: Well, I tested the home made herring this morning. I had three pieces and I never had herring that tasted better. The flavor is just absolutely wonderful. You get an A+ for that one. They are really good. Not really all that much fuss to make, just takes patience while it processes.
How long will it keep in the refrigerator? I imagine it would keep for quite some time. The salt and the vinegar are pretty good preservatives.
I did use talapia, and it worked well. Wonder how other fish would do?
I fixed myself a fried potato patty’s sandwich using 9 grain bread, my own mayo, pickled onion from the batch of fish, and a large lettuce leaf. I also ate 3 pieces of fish with it. Also had a half and half mix of vodka/blackberry brandy. Talk about good. I haven’t posted my new mayo recipe yet, but I sure do intend to.
Love, Brad