"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pickled Fish Recipe

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This recipe for Pickled Fish, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beryl Gunderson
Added: Monday, August 20, 2007


1/2 c. canning salt
1 qt. water
1 qt. cut up fish
white vinegar

1 c. sugar
1 c. water
1 c. white vinegar
1 tsp pickling spice

1 c. sweet white port wine
sweet onions

Add 1/2 c. canning salt to 1 qt. of water (note: strong enough to float an egg) Bring to a boil and let cool. Soak cut up pieces of fish 48 hrs. (1 qt cut up fish to 1 qt salt water)
Drain - rinse with cold water. Drain well. Cover with white vinegar. Let stand 24 hrs in refrigerator - should be covered and stir-up so they have room to soak. Drain the vinegar off.
Brig sugar, water, vinegar, pickling spice to sharp boil. Let cool. Add 1 c. sweet white port wine. If you have a double batch use 1 T. pickling spice.
Layer sliced sweet onions and fish and pour cooled brine over fish and onions. Let stand 3 days before serving . Can transfer to smaller jars. I use a gal. glass jar when soaking and preparing.




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