Michigan State University Extension
Preserving Food Safely - 01600484
10/13/97

### PICKLING FISH

     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

    vinegar
     containing  five  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.

    Basic
    Brining Procedure

     1. Clean fish thoroughly and cut into serving size pieces.

     2.   Soak  fish in weak brine made of 1 cup salt  to  each

    gallon
    cold water for 1 hour.  Drain.

     3.   Make saturated brine with 4 cups salt to each  gallon

    cold
     water.  Soak fish in saturated brine for 12 hours in a

    refrigerator.
     Soak small fish like smelt for four hours.

     4.  Rinse fish in fresh water.

     Dry salted fish are also suitable  for pickling.   Freshen

    salted
     fish  for   several  hours  in  cold   water   in  a

    refrigerator.
     Then  follow  the  recipes  for  cooking  and

    packing.

    PICKLED
    FISH

    Prepare
    fish as in  the  Basic  Brining Procedure.  Continue

    with
    the following directions.

    10
    lb. fish (brined and cut)   1 clove garlic, crushed

    5
    cups water                      (optional)

    2
    qt. vinegar                  1 oz. white pepper

    1/2
    lb. sliced onions             (optional)

    2
    oz. mixed pickling spices     Crushed red pepper

                                   (optional and to taste)

    1.   In   large kettle, bring to a  boil  water,  vinegar,

    onions
    and spices.

     2.   Add fish and simmer for 10 minutes or until  fish  is

    easily
    pierced with a fork.

     3.   Remove fish from liquid and spread in a single  layer

    in
    a shallow pan.  Refrigerate for rapid cooling.

     4.   Pack cold fish loosely in clean glass jars.

     5.  Add onion slices, lemon and bay leaves if desired.

     6.  Strain the vinegar solution, bring to a boil, and pour

    into
    jars to cover the fish.

     7.  Seal immediately.

     8.  Store in the refrigerator.  Use within 6 weeks.

     This  recipe makes 6 to 8 quarts of pickled fish.   It  is

    suitable
    for all kinds of freshwater fish, especially  carp,

    herring,
    smelt and mullet (sucker).

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