Peggis Pickled Fish Recipes

PICKLED FISH

Pickled Fish image

This recipe comes from my husbands aunt. We love to fish and some times I get tired of fried fish, so I tried this recipe I found in one of my many cook books. We love it, and its cheaper than the pickled fish in the stores.

Provided by michele frank

Categories Scandinavian

Time 35m

Yield 1 quart

Number Of Ingredients 9

Ingredients

1 quart of raw fish, cut in bite size piece
5/8 cup pickling salt (1/2 cup plus half of 1/4 cup)
1 cup vinegar
1 cup white sugar
1/2 cup white sherry wine (if you don't have sheery wine you can use Bacardi rum)
1 cup white vinegar
1/4 cup pickling spices, tied in
cheesecloth
1 -2 large onion, sliced

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.

PEGGI'S PICKLED FISH

PEGGI'S PICKLED FISH image

This was a recipe my husband had when I met him. Now, I've made it for the past 26 years. He was originally from Iowa where they ate pickled Herring all the time.

Provided by Peggi Anne Tebben

Categories Seafood Appetizers

Number Of Ingredients 12

Ingredients

white fish (crappie, perch, bass, etc.), cut into bite size pieces
salt brine: (1 cup salt + 4 cups water)
white vinegar
white or yellow onions, cut into rings
PICKLING SOLUTION (PER QUART)
5 bay leaves
6 whole cloves
1 tsp peppercorns
1 tsp whole mustard seed
1/2 tsp . whole allspice
1 c cup white vinegar
3/4 c sugar

Steps:

1. Soak fish in salt brine in fridge for 48 hours. BE SURE FISH IS COMPLETELY COVERED BY SOLUTION & DO NOT PACK TIGHT THROUGHOUT ALL OF THIS RECIPE.
2. After 48 hours, drain & rinse fish thoroughly. Fish will appear somewhat slimy at this time. Don't worry, the vinegar in the next step will firm it up.
3. Place back in container & soak in white vinegar, in fridge for 24 hours.
4. DO THIS STEP ABOUT 4 HOURS BEFORE YOUR 24 HOURS ARE UP!! In the meantime, prepare the solution of vinegar & sugar by just bringing to a boil. ( May need extra solution)
5. Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
6. After 24 hours, drain & rinse the fish that's in the vinegar.
7. Place fish in jars with solution. (DO NOT PACK TIGHT.) Be sure solution covers fish completely. Put lids on & store in fridge. Let set in fridge at least a week before serving. Serve with crackers or any other type of appetizer.

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