Pickled Sucker Fish Roe Recipes

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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

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.

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