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pickled fish

(1 rating)
SidEFied avatar
Recipe by
Gary Hancq
@SidEFied
Port Byron, IL

Many of you have purchased Pickled Herring I am sure. It has been a New Years Eve Tradition in our house for over fifty years. "Noon Hour" is a good brand. You can make a very good Pickled Fish at home. I prefer the sweet vinegar and wine rather than the creamed variety. I started experimenting with the cheapest fish I could find, four to six years ago. I found that Alaskan Haddock at $1.57 a pound, was the cheapest. I proceeded. Best after two or three weeks and slightly beyond.

(1 rating)
yield 2 pints
prep time 40 Min
cook time 30 Min

Ingredients For pickled fish

  • 2 pt
    fish fillets - northern, crappie, bluegill, white fish 1 1/2 lbs.
  • 1 lg
    onion - red, white or yellow -- sliced thin then cut in half.
  • BRINE
  • 2 c
    white vinegar
  • 1 1/2 c
    water
  • 1 1/2 c
    salt pickling or canning
  • PICKLING LIQUID
  • 2 c
    white vinegar
  • 1 c
    water
  • 1 2/3 c
    sugar
  • 2 Tbsp
    pickling spices
  • 1 Tbsp
    mustard seed
  • 1 c
    reisling white wine or other -- sweet white wine.
  • -
  • PREP TIME DOESN'T INCLUDE BRINING DAYS IN FRIDGE

How To Make pickled fish

  • 1
    The Fish: Clean and rinse the fillets 1 1/2 to 2 pounds. If fillets are thick slice on the bias to about 1/8" to 1/4" thick, then cut to size of quarter coin. Fish remain raw for this recipe. No cooking of fish. IMPORTANT: The fish bones will dissolve don't worry about them.
  • 2
    The Brine: Bring 2 cups white vinegar, 1 1/2 cups water and 1 cup pickling or canning salt to a boil and stir. Allow to cool to room temperature. If using stainless steel pan don't add salt until it comes to a high simmer. Otherwise salt can pit stainless steel cookware.
  • 3
    Put Fish into one gallon size zip-lock bag or sealable container and add the cooled Brine. Refrigerate for 2 to 4 days. Then drain and rinse twice. Then allow to soak in fresh cold water for 5 to 10 minutes.
  • 4
    The Pickling Liquid: Combine 1 2/3 cups white vinegar, 2/3 cup water, 1 2/3 cups sugar and bring to high simmer-low boil. Add the 2 tablespoons of Pickling Spices and 2 teaspoons Mustard Seed and simmer for 5 to 10 minutes. Allow to cool to room temperature. Then add the 3/4 to 1 cup of Riesling White Wine (I used Black Swan Brand), or use sweet to very sweet white wine of your choice. Strain and reserve both liquid and spices.
  • 5
    Packing Fish and Onions: In pint jars place a couple layers of Fish, then layer of onion and a small bit of the reserved spices. Continue layering until jars are full to 1/4 inch of top, pack firmly. Then fill with Pickling Liquid to 1/4 inch of top. Seal and refrigerate for 6 to 10 days. Refrigerated will keep months.
  • 6
    You can use the excess Pickling Liquid and Spices to make Sweet Refrigerator Pickles with Onions. Just combine sliced Cucumbers and Onions, and refrigerate.
  • 7
    Note: I posted this prematurely prior to editing and checking everything for this recipe on 3/5/10. I will do that and remove this note 3/6/10. Allow me to proof soon before trying this.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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