Ingelegde Vis Pickled Fish Recipes

INGELEGDE VIS (PICKLED FISH)

Steps:

• Preheat oven to 350°F.
• Wash and pat dry the fish pieces and dip them in flour to coat.
• In a baking dish, make a bed of onion slices and lay fish on top.
• Combine remaining ingredients and pour over the fish and onions.
• Cover with a tight fitting lid or seal with foil and bake for 1 hour.
• Remove from oven and let cool, then refrigerate for 2 days before serving.

SVELLA CULLA (PICKLED FISH)

Steps:

• Fillet fish, remove skin, slice thin, layer into an open container with plenty of coarse salt between layers and a thick layer on top. Cover with a tea towel or a breathable cloth, you do not want to put a plastic lid or saran wrap on it as the liquid needs to evaporate off. Leave for at least a month.
• After a month dump the whole works into the sink and rinse, rinse, rinse, I let the water run into the container for an hour or so. Cut into strips. Make up the brine and make sure it cools well; you do not want to cook the fish by adding hot brine. Layer in a glass gallon jar with onions, add the cooled brine. Set in the fridge for a couple of weeks and enjoy!

PICKLED FISH

Steps:

• Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
• Put into refigerator for five days.
• Shake every day.
• Salt will not dissolve.
• After five days, rinse with cold water, drain and blot dry.
• Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
• Take off stove and let cool.
• Add fish and onions to clean gallon jar, then add brine.
• Shake occasionally.
• Fish will be ready to eat in 2 days.
• But the longer it sets the better it is.
• If you want to double this recipe, double everything but the spices.