"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Pickled Fish Recipe

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This recipe for Pickled Fish, by , is from Odessa's Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Odessa Geary

Category:
Category:

Ingredients:  
Ingredients:  
Fish
5/8 cup canning salt for each quart of fish
White vinegar
1 quart white vinegar
1 quart white port wine
1 1/2 cups sugar
5/8 ounces pickling spice

Directions:
Directions:
Fillet fish and cut into small sections or chunks. Add 5/8 cup canning salt to each quart of fish. Cover with white vinegar. Let stand 4 - 6 days, stirring with hands occasionally and keep at about 40 in refrigerator. At same time make a solution of the white vinegar, wine, sugar and pickling spice.
Let stand while fish are in salt solution. After 4 - 6 days, remove fish from salt solution and rinse thoroughly with cold water. Place layer of fish and layer of onion alternately in GLASS jar. Cover with wine solution till all are covered and floating. Refrigerate and let stand for a week before using.

 

 

 

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