PICKLED WHITE FISH RECIPES

PEGGI'S PICKLED FISH | JUST A PINCH RECIPES

PEGGI'S PICKLED FISH | Just A Pinch Recipes 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 @cookiequeen

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 teaspoon(s) peppercorns
1 teaspoon(s) whole mustard seed
1/2 teaspoon(s) . whole allspice
1 cup(s) cup white vinegar
3/4 cup(s) sugar

Steps:

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.
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.
Place back in container & soak in white vinegar, in fridge for 24 hours.
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)
Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
After 24 hours, drain & rinse the fish that's in the vinegar.
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.

PICKLED FISH RECIPE | MYRECIPES

Pickled Fish Recipe | MyRecipes image

Provided by MyRecipes

Yield 6 servings (serving size: 2 ounces fish)

Number Of Ingredients 17

Ingredients

1 cup water
1 cup dry white wine
½ cup white wine vinegar
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon salt
? teaspoon dried thyme
5 garlic cloves, thinly sliced
5 black peppercorns
1 whole clove
1?¼ pounds skinned swordfish fillets, cut crosswise into thin slices
1 tablespoon extra-virgin olive oil
1 medium orange, thinly sliced
1 medium lemon, thinly sliced
3 cups torn iceberg lettuce
Chopped fresh fennel fronds (optional)

Steps:

Combine the first 11 ingredients in a large saucepan, and bring to a boil. Add swordfish; reduce heat, and simmer for 5 minutes. Spoon mixture into a shallow dish, and cool. Stir in olive oil; cover and chill at least 24 hours. Remove swordfish from marinade with a slotted spoon, discarding marinade.
Arrange orange and lemon slices on a lettuce-lined platter. Top with swordfish, and garnish with fennel fronds, if desired.

Nutrition Facts : Calories 148 calories, CarbohydrateContent 7.2 g, CholesterolContent 37 mg, FatContent 5.1 g, FiberContent 1.5 g, ProteinContent 19.8 g, SaturatedFatContent 1.4 g, SodiumContent 290 mg

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