Easy Pickled Fish
on Jul 18, 2022
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Pickled fish is delicious when served at your breakfast table or on your charcuterie board. Best of all, it is relatively simple to make at home – all it requires is 10 days and a few ingredients. Follow this simple two-step curing process, and you will be pickling fish like a pro in no time at all.
What Is Pickled Fish?
Pickled herring fillets are known as rollmops. Traditionally, these are rolled around a savory filling, but in Sweden, pickled herring is called ‘Inlagd sill’ and is served alone or with potatoes and sour cream.
Ingredients You’ll Need
- white fish
- white vinegar
- kosher salt
- white vinegar
- pickling spice
- granulated sugar
(Note: Full recipe is at the bottom of the post)
How to Make Pickled Fish
- This entire curing process takes about 10 days. Before you begin, freeze the fish for at least 48 hours to kill any parasites and then prepare your ingredients.
- Once the fish has thawed, cut the skinned fillets into small 1-inch pieces.
- To make the brine, place the diced fish in a glass bowl and add 5/8 cup of plain, non-iodized salt. Cover with 2 cups white vinegar and stir. Refrigerate for 5 days, stirring each day.
- After sitting in brine for 5 days, the fish is ready to be pickled. Rinse the fish in cold water twice, allowing it to stand each time for 30 minutes. Drain the water.
- Slice an onion and bell pepper into strips and set aside.
- Combine 1 ¼ cup vinegar with 7/8 cup granulated sugar and 4 teaspoons of pickling spice. Bring to the boil and then allow to cool completely.
- Pack the fish and vegetables into a jar layer by layer, starting with a thick layer of fish. Add a layer of sliced onions and peppers and continue until all of the fish is in the jar.
- Pour the cold pickling solution over the fish (covering the fish completely) and refrigerate for at least another 5 days. The fish will be ready after 5 days, but it will be even better if you can resist it for a little longer.
Which Fish Is Best For Pickled Fish?
You can use any firm white fish fillet for this recipe. The best fish to pickle is native to South Africa – a species called Snoek.
Does Pickling Fish Dissolve Bones?
Yes, the first step in pickling fish is the curing process. The fillet is soaked in salt and vinegar for no less than 5 days. This guarantees that the bones dissolve and the fish is juicy and tender.
Brine For Pickling Fish
To create brine for the curing process, you will need 5/8 cup of plain, non-iodized salt for one quart of fish. Cover with about 2 cups white vinegar, stir, and refrigerate for 5 days. Keep stirring the mixture every day.
After 5 days, combine 1 ¼ cup vinegar with 7/8 cup granulated sugar and 4 teaspoons of pickling spice. Bring to the boil and then allow to cool completely. This is the solution you will store the fish in.
Pickling Time
After sitting in brine for 5 days, the fish is ready to be pickled. Ensure the fish is covered in the pickling solution, then store it in the fridge for up to 2 months. The longer you leave it in the solution, the better it will taste.
Is Pickled Fish Healthy?
Pickled herring is very healthy, especially when you make it at home. It contains many beneficial nutrients, including heart-healthy omega-3 fatty acids.
Pickled Fish Recipe
Ingredients
- 1 pound white fish
- 2 cups white vinegar
- 1/2 cup kosher salt
- 1 cup white vinegar
- 1 tbsp pickling spice
- 3/4 cup granulated sugar
Instructions
- This entire curing process takes about 10 days. Before you begin, freeze the fish for at least 48 hours to kill any parasites and then prepare your ingredients.
- Once the fish has thawed, cut the skinned fillets into small 1-inch pieces.
- To make the brine, place the diced fish in a glass bowl and add 5/8 cup of plain, non-iodized salt. Cover with 2 cups white vinegar and stir. Refrigerate for 5 days, stirring each day.
- After sitting in brine for 5 days, the fish is ready to be pickled. Rinse the fish in cold water twice, allowing it to stand each time for 30 minutes. Drain the water.
- Slice an onion and bell pepper into strips and set aside.
- Combine 1 ¼ cup vinegar with 7/8 cup granulated sugar and 4 teaspoons of pickling spice. Bring to the boil and then allow to cool completely.
- Pack the fish and vegetables into a jar layer by layer, starting with a thick layer of fish. Add a layer of sliced onions and peppers and continue until all of the fish is in the jar.
- Pour the cold pickling solution over the fish (covering the fish completely) and refrigerate for at least another 5 days. The fish will be ready after 5 days, but it will be even better if you can resist it for a little longer.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.