Best 6 Delicious Pickled Fish Recipes

PICKLED PIKE

Steps:

• Gather all of your ingredients to make your pickled pike recipe. This pike recipe is a 10-day curing process which is in 2 steps.
• Brine for Pickling FishThe first step is to cut the skinned fish fillets into 1-inch pieces. Place fish into a large storage container.
• For each quart of fish add 3/4 cup of plain, table salt.
• Cover with enough white vinegar (about 2 cups per quart) and refrigerate 5 days, stirring each day. The first phase of this curing process is when the fish is soaked in the salt and vinegar for 5 days to dissolve the bones. It is very important to soak the fish for the full 5 days or you will have bones and the fish will not be as tender as you would hope for.
• How to Pickle Fish - Northern PikeAfter the 5 days of soaking the fish, the second phase is to make the pickling solution to store the salt cured pike in. A little sweet with a vinegar tang paired with the pickling spice makes this solution the perfect complement to your 5 day salt brined northern pike.
• Pickling Solution for Pickling FishSolution is enough to cover 1 quarts of fish. Heat 2 cups of white vinegar with 1 1/2 cups of granulated sugar and 2 tablespoons of pickling spice to a boil.
• Set aside and let cool completely.
• How to Pack the Pickle Pike JarAfter the 5 days of soaking the fish in the salt and vinegar solution the third phase is to wash the meat off. Rinse the fish in cold water TWICE!! That's right, 2 times!
• Let stand in cold water each time for ½ hour. Drain all of the water off.
• Slice the onion and the bell pepper into strips.
• Make sure that the brine is completely cooled.
• The fourth phase is to pack the wide mouth jar, making sure to layer each item. Start with a layer of fish.
• Then add a layer of the sliced onions and peppers. Continue to layer until all of the fish is packed in the jar.
• Pour the COLD brine solution over the fish making sure to completely cover everything in the jar.
• Refrigerate at least 5 more days.
• Pickled fish is ready after sitting for 5 days but gets better and better the longer that it is stored in the refrigerator.
• Keep the pickled fish in the refrigerator making sure to keep the fish covered in the pickling solution.

GRILLED MAHI-MAHI SANDWICHES

Steps:

• For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
• For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
• For the sandwiches: Preheat the grill to medium-high heat.
• Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
• Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
• Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.

PICKLED FISH

Steps:

• 1. The Fish: Clean and rinse the fillets 1 1/2 to 2 pounds. If fillets are thick slice on the bias to about 1/8" to 1/4" thick, then cut to size of quarter coin. Fish remain raw for this recipe. No cooking of fish. IMPORTANT: The fish bones will dissolve don't worry about them.
• 2. The Brine: Bring 2 cups white vinegar, 1 1/2 cups water and 1 cup pickling or canning salt to a boil and stir. Allow to cool to room temperature. If using stainless steel pan don't add salt until it comes to a high simmer. Otherwise salt can pit stainless steel cookware.
• 3. Put Fish into one gallon size zip-lock bag or sealable container and add the cooled Brine. Refrigerate for 2 to 4 days. Then drain and rinse twice. Then allow to soak in fresh cold water for 5 to 10 minutes.
• 4. The Pickling Liquid: Combine 1 2/3 cups white vinegar, 2/3 cup water, 1 2/3 cups sugar and bring to high simmer-low boil. Add the 2 tablespoons of Pickling Spices and 2 teaspoons Mustard Seed and simmer for 5 to 10 minutes. Allow to cool to room temperature. Then add the 3/4 to 1 cup of Riesling White Wine (I used Black Swan Brand), or use sweet to very sweet white wine of your choice. Strain and reserve both liquid and spices.
• 5. Packing Fish and Onions: In pint jars place a couple layers of Fish, then layer of onion and a small bit of the reserved spices. Continue layering until jars are full to 1/4 inch of top, pack firmly. Then fill with Pickling Liquid to 1/4 inch of top. Seal and refrigerate for 6 to 10 days. Refrigerated will keep months.
• 6. You can use the excess Pickling Liquid and Spices to make Sweet Refrigerator Pickles with Onions. Just combine sliced Cucumbers and Onions, and refrigerate.
• 7. Note: I posted this prematurely prior to editing and checking everything for this recipe on 3/5/10. I will do that and remove this note 3/6/10. Allow me to proof soon before trying this.

PICKLED FISH

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.

DELICIOUS PICKLED FISH

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.

CAPE MALAY PICKLED FISH

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
• Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
• Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.