Michigan State University Extension
Preserving Food Safely - 01600585
10/13/97

### PICKLING FISH

    General
    Information

        Pickling entails the use of vinegar,  salt and optional

    spices
     for  preservation.    Pickling  preserves  fish  for

    shorter
    periods than freezing, salting or canning.

        Vinegar  slows the growth of spoilage  bacteria,  gives

    flavor
     and softens bones.   Vinegar,  however,  is  only  a

    temporary
     preservative,  because  enzymes continue to  act,

    softening
    and spoiling the product.

        The  acetic acid content of the vinegar  is  important.

    Use
    ordinary vinegar containing 5 percent acetic acid.   The

    final
     pickling  solution  should  contain at  least  2  1/2

    percent
    acetic acid,  no less than one part vinegar for each

    part
     water.   If  the  taste of  vinegar  in  the  pickling

    solution
     is  too strong,  offset it with more sugar  rather

    than
    dilute it with water.

    Pickled
    fish must be refrigerated.  When properly preserved,

    they
    should keep for 4 to 6 weeks at 40 degrees Fahrenheit.

    Ingredients

        To pickle fish, you will need:

        Fish-  Use only good quality fresh or salted fish

        Soft water-  Hard water has too much iron, magnesium or

            calcium.  Use softened or filtered hard water.

        Vinegar-  Vinegar  should  be  clear  without   foreign

            flavors or odors and have  a  guaranteed  5% acetic

            acid   content.   Distilled   white   vinegar    is

            recommended.   Cider  and   other  fruit   vinegars

            containing 5% acetic acid  may  be  used,  but  the

            fruit compounds may give the fish  off-flavors.

        Salt-  Use  finely  ground canning and  pickling  salt.

               Table   salt   contains  iodine,   calcium   and

               magnesium  compounds which may give the  fish  a

               bitter flavor.

        Sugar-  Table sugar is suitable.

        Spices-  Use only fresh, whole spices.

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