Bodyman Posted February 15, 2001 Share Posted February 15, 2001 Steve's Pickled Fish Cut fish into 1" strips or bite sized Soak 24 hours in 1 cup pickling salt (canning salt) & 1 quart water. Drain and cover fish with white vinger for 24 hours Drain and pack in jars.One layer fish, one layer onions etc.. Brine 1 cup water 1/2 cup white vinegar 3/4 cup sugar 2 tsp pickling spice (more or less depending on taste) 1 cup port wine Bring to a boil, cool. Then add 1 cup port wine. Cover fish with cooled brine, leave in fridge for 1 week It's ready to go. I've tried other recipes this is the best I've had so far. I used Northern pike, but any fish will do I think. Link to comment Share on other sites More sharing options...
Bodyman Posted June 10, 2002 Author Share Posted June 10, 2002 bump Link to comment Share on other sites More sharing options...
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