Pickled Fish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 1 to 1 1/2 lbs fish filets, cut in 1x2"pieces
Step A: Brine Solution
* 1 cup pickling salt
* 6 cups of water
Step B:
* white vinegar to cover fish
Step C : pickling solution
* 1/2 cup brown sugar
* 1 1/4 cup white wine
* 3/4 cup white vinegar
* 2 Tbsp pickling spice
Step D:
* 1/4 cup diced onions
* 1/4 cup diced red peppers
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Directions: |
Directions:Skin and remove the large bones from the filets(the small bones will dissolve).
Cut the fillets into 1x2" pieces.
Step A: Put fish pieces in a glass or plastic dish and cover with the brine solution.
Refrigerate for 12 hours or overnight. Remove fish from brine and rinse with cold water.
Step B: Put fish in a glass or plastic dish and cover with white vinegar. Cover dish and refrigerate for 24 hours. Drain and rinse fish in cold water.
Step C:Make the pickling solution and bring to a boil for 1 minute. Cool the solution to 160*f and pour into a glass jar large enough to hold the fish.
Step D: Add the fish , onions and red bell pepper to the 160*f solution in the jar.
Cover the jar and refrigerate for 5 days, stirring or shaking the jar once a day.
The fish can now be eaten. The fish will keep in the refrigerator for up to 2 months.
Keep the fish stored in the pickling solution.
Serve with crackers , cheese and sliced apples.
Note! We have pickled smaller Northern Pike
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Number Of
Servings: |
Number Of
Servings:4 |
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