Co-authored by wikiHow Staff| References
Updated: January 2, 2020
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Ingredients
Brining the Fish
Pickling the Fish
Serving and Storing
Things You'll Need
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Article Summary
Pickled fish is a popular food the world over, largely because pickling allows the meat to last longer than simple refrigeration or open-air storage. Pickling also gives fish a slightly salty and acidic bite, which can help cut through some stronger fish flavors. While there are almost endless pickled fish recipes out there, the general process is the same. First, brine the fish using a diluted salt water brine. Then, pickle the fish in a brine of salt, vinegar, and flavorful spices. Working with a basic recipe, you can test and tweak your brine until you get the exact flavors you want for your own special pickled fish recipe
Ingredients
Weak Brine |
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1 cup (200 g) kosher salt
1 quart (1 liter) water
Pickling Brine |
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10 pounds (4.5 kg) Fish fillets
5 cups (1.25 liters) water
2 quarts (2 liters) distilled white vinegar
1-2 tbsp (14-28 grams) ground black pepper
1 tbsp (14 grams) whole cloves
2 tbsp mustard seeds (28 grams)
3-4 bay leaves
4-5 onions
5 Lemon slices
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