Pickled fish. Pike are excellent pickled, but most fish work, with perch being popular in ice country in March, after a long winter season of eating lots of them pan-fried and deep-fried. Many fish-pickling recipes are online today. This rendition stretches back at least four generations, standing the test of time.
Put into refigerator for five days.
Pickled fish is a popular food the world over, largely because pickling allows the meat to last longer than simple refrigeration or open-air storage.
Pickling also gives fish a slightly salty and acidic bite, which can help cut through some stronger fish flavors.
You can have Pickled fish using 12 ingredients and 3 steps. Here is how you cook that.
Ingredients of Pickled fish
- It's 6 of hake steaks.
- It's 4 of onions cut into rings.
- It's 1 tsp of mustard seeds (or jeera seeds).
- Prepare 2 of bayleaf.
- Prepare 2 of cinnamon sticks.
- It's 1 of egg beaten.
- You need 1 tsp of turmeric powder.
- It's 1 cup of vinegar.
- Prepare 1/2 cup of oil for frying.
- Prepare 1 tsp of sugar.
- It's of Salt.
- It's 1 tsp of pepper powder.
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. Pickling, in fact, is a great way to preserve and enjoy your daily catch of fish. Making your own pickled fish is both easy and can be accomplished with a variety of fish species. Some of the most popular fish for pickling include pike, salmon, trout and sucker.
Pickled fish instructions
- Batter hake with salt and pepper, dip into beaten egg and fry in the oil till golden brown. Leave aside to cool..
- Place the onion rings into the same oil pan. Add cinnamon sticks, bay leaves and mustard seeds. Fry the onions for 5 mins do not let it brown, add turmeric powder, sugar and vinegar to the onions. Fry for 15mins, must still be crunchy..
- Layer in a casserole, with 1st layer of onions, fish then onions again. Leave to cool and store in the fridge. Eat when cold..
There are many benefits to pickling fish. Pickled pike is perfect for smaller fish — you just fillet them like any other fish, skin them and cut the meat into bite-sized pieces, right through the bones. The beauty of pickled pike is that the vinegar softens the bones so much you don't even notice them. Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish, lutfisk pronounced [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]) is dried whitefish (normally cod, but ling and burbot are also used). It is made from aged stockfish (air-dried whitefish), or dried and salted cod, pickled in lye.
