Pickling Fish

Pickling is an easy method of preserving fish. Pickled fish must be stored in the refrigerator at no higher than 4 degrees C (refrigerator temperature) and for best flavour must be used within 4 to 6 weeks. Only a few species of fish are preserved commercially by pickling but almost any type of fish may be pickled at home. Refrigerate the fish during all stages of the pickling process.

Ingredients for Pickled Fish

• Fish - Use only fresh, high quality fish.
• Water - Avoid hard water, as it causes off color and flavors.
• Vinegar - Use distilled, white vinegar with an acetic acid content of at least 5 percent (50 grains means the same thing). This percentage of acetic acid is needed to stop bacterial growth.
• Salt - Use high grade, pure canning or pickling salt. It does not contain calcium or magnesium compounds which may cause off color and flavors in pickled fish.
• Spices - Fresh, whole spices.

General method for precooked pickled fish

1. Soak fish in a weak brine (1 cup salt to 1 gallon of water) for 1 hour.
2. Drain the fish.
3. Pack in heavy glass, crock, enamel or plastic container in strong brine (2 ½ cups salt to 1 gallon of water) for 12 hours in refrigerator.
4. Rinse the fish in cold water. Cut into serving-size pieces.
5. Combine the following ingredients in a large pan or kettle. This makes enough for 4.5kg of fish.
   • 7g bay leaves
   • 2 tablespoons allspice
   • 2 tablespoons mustard seed
   • 1 tablespoon whole cloves
   • 1 tablespoon pepper, ground
   • 1-2 tablespoons hot, ground dried pepper
   • 14g onions, sliced
   • 2l distilled vinegar (5% acidity)
   • 5 cups water (avoid hard water of high mineral content)
6. Bring to a boil.
7. Add fish and simmer for 10 minutes until fish is easily pierced with a fork. Don't overcook.
8. Remove fish from liquid and place on a single layer on a flat pan.
9. Refrigerate and cool quickly to prevent spoilage.
10. Pack cold fish in clean glass jars adding a few whole spices; a bay leaf, freshly sliced onions and a slice of lemon.
11. Strain the vinegar solution, bring to a boil and pour into jars until fish is covered.
12. Seal the jar immediately with two-part sealing lid, following the manufacturer's instructions.
13. Pickled fish must be stored in the refrigerator.