Pickled Whitefish
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Meats, Fish and Eggs
Forum Discription: A place to discuss meats, fish, eggs and other non-vegetable protiens in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=376
Printed Date: 26 March 2026 at 20:21
Topic: Pickled Whitefish
Posted By: Hoser
Subject: Pickled Whitefish
Date Posted: 27 March 2010 at 03:47
|
This recipe is a must around my house at the holidays, and is a good way to clean out the freezer of those fish you caught and didn't fry up.
Pickled Whitefish
FOR THE BRINE :
 1-1/2 pounds fish fillets cut into 1" chunks
6 cups water
1 cup pickling salt
In a non-reactive bowl, combine the salt and water and stir vigorously until all salt is dissolved. Add fish, cover and refrigerate for 12 hours.
Discard brine and rinse fish, then place in non-reactive bowl and cover with white vinegar..refrigerate for 12 hours. Rinse fish and pack into sterile glass jars.
FOR THE PICKLE SOLUTION:
1/2 cup packed brown sugar
1/2 cup distilled water (or filtered)
1 cup white vinegar
4 teaspoons pickling spices
4 cloves
In a small saucepan, mix all ingredients for the pickling solution and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat , let solution cool to at least 160° and pour over fish. Store in refrigerator up to 6 weeks.
Just a note....remember that the sugar and spices have little to do with pickling the fish...they can be adjusted to taste and additions can be made. I like to toss in a couple of dried red thai bird chilis to give it a little kick, and I put a little garlic or ginger in on occasion....don't be afraid to experiment with it. I also always add onion to the fish when I pack it in the jars.
------------- Go ahead...play with your food! |