Michigan State University Extension
Preserving Food Safely - 01600589
10/13/97

### ESCABECHE

        10 lb. fish

        1 clove garlic, crushed

        2 tablespoons bay leaves

        1 tablespoon crushed red pepper

        2 cups vegetable oil

        1 cup onion, chopped

        1 tablespoon black pepper

        1 1/2 cumin seed

        1 1/2 marjoram

        1 quart vinegar (5% acidity)

    Preparation

        1.   Cut  10  pounds firm-fleshed,  cleaned  fish  into

    individual
    serving portions.

        2.  Place  in  a saturated brine (4 cups salt  to  each

    gallon
    water).

        3.  Brine for 1/2 hour; drain and wipe dry.

        4.  Salted fish may be used by freshening in cold water

    (8
    to 48 hours in the refrigerator) and wiping dry.

    Pickling
    Procedure

        1.   In  a frying pan,  heat garlic and some of the bay

    leaves
    and red pepper in oil.

        2.  Add fish and cook until light brown.

        3.  Remove  fish and cool in refrigerator.

        4.  Add onions,  black pepper, cumim seed, marjoram and

    vinegar
    to frying pan.  Cook slowly 15 to 30 minutes.   Cool

    in
    the refrigerator.

        5.  When fish are cold, pack loosely in clean jars with

    the
    rest of the red pepper and bay leaves.

        6.  Fill jars with sauce.  Seal.

        7.  Refrigerate.  Store in refrigerator up to 6 weeks.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.