Pickled Fish Recipe
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.
Servings: 4
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.