Best 2 Canned Pickled Fish Recipes

**Discover the Delightful World of Canned Pickled Fish: A Culinary Journey Through Tangy Traditions**

From the bustling markets of Southeast Asia to the coastal towns of Scandinavia, pickled fish has been a culinary tradition savored for centuries. Whether preserved in oil, vinegar, or brine, these delectable treats offer a symphony of flavors that tantalize the taste buds. In this article, we present a collection of mouthwatering canned pickled fish recipes that capture the essence of this culinary art form. From classic herring in vinegar to flavorful sardines in oil, each recipe offers a unique taste adventure. Prepare to embark on a journey where tangy, salty, and savory flavors dance upon your palate, creating a symphony of culinary delight.

Here are our top 2 tried and tested recipes!

DELICIOUS PICKLED FISH

Delicious Pickled Fish image

This recipe was given to me by my mom. She made a lot of it. It's much like pickled herring. My dad was forever bring home deep sea cod and other saltwater fish. I now use any of the more firm white fishes the seafood dept. has on hand.

Provided by annconnolly

Categories < 15 Mins

Time 15m

Yield 1 batch

Number Of Ingredients 8

Ingredients

1 lb fish
1 cup onion, sliced
1/2 cup sugar
1 tablespoon pickling spices
1 cup carrot, cooked & sliced
2 cups white vinegar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut fish in 1" long strips.
In a large jar, alternate layers of fish, onions and carrots until loosley full.
Combine vinegar, sugar and seasonings in a pan and boil until sugar is dissolved.
Cool.
Pour over fish and refrigerate 24 hours before serving.

Nutrition Facts : Calories 601, Fat 0.4, SaturatedFat 0.1, Sodium 2430.3, Carbohydrate 131.5, Fiber 5.5, Sugar 113.7, Protein 2.5

PICKLED FISH

Pickled Fish image

This recipe comes from my husbands aunt. We love to fish and some times I get tired of fried fish, so I tried this recipe I found in one of my many cook books. We love it, and its cheaper than the pickled fish in the stores.

Provided by michele frank

Categories Scandinavian

Time 35m

Yield 1 quart

Number Of Ingredients 9

Ingredients

1 quart of raw fish, cut in bite size piece
5/8 cup pickling salt (1/2 cup plus half of 1/4 cup)
1 cup vinegar
1 cup white sugar
1/2 cup white sherry wine (if you don't have sheery wine you can use Bacardi rum)
1 cup white vinegar
1/4 cup pickling spices, tied in
cheesecloth
1 -2 large onion, sliced

Steps:

Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
Put into refigerator for five days.
Shake every day.
Salt will not dissolve.
After five days, rinse with cold water, drain and blot dry.
Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
Take off stove and let cool.
Add fish and onions to clean gallon jar, then add brine.
Shake occasionally.
Fish will be ready to eat in 2 days.
But the longer it sets the better it is.
If you want to double this recipe, double everything but the spices.

Tips:

When choosing fish for pickling, select firm-fleshed varieties such as salmon, tuna, or mackerel.
Use fresh, high-quality fish for the best results.
Clean and gut the fish thoroughly before pickling.
Use a variety of spices and herbs to flavor the pickling brine.
Pack the fish tightly into jars or containers to prevent air pockets.
Cover the fish completely with the pickling brine.
Process the jars or containers in a boiling water bath canner for the recommended amount of time.
Store the pickled fish in a cool, dark place for at least two weeks before eating.

Conclusion:

Canning and pickling fish is a great way to preserve this healthy and delicious food. By following these tips, you can safely and easily create your own pickled fish at home. Enjoy your homemade pickled fish as a snack, appetizer, or main course.