|by taberandrew cc|
First,...Start music, then....
MOM's PICKLED FISH RECIPE
1.] Fish,- raw, cut up in chucks and skinned [Mom said, ANY kind of fish will do, we had Salmon, and we didn't skin them]
2.] Cover fish with 1 cup salt to 1 quart water mixture...I know we thought that sounded like alot of salt too, but, I wouldn't cheat here. If you're queezy [spell] Just don't look at the fish and soak fish for 12 hours, and then pour off salt water. The fish will look just awful,..real slimmy [spell?] at this point, like foamy egg whites but,..don't worry, it gets better....drain off salt water..Whoops, I said that already...Then
3.] Cover fish with white vinegar, let fish soak 24 hours in the vinegar. We noticed our pink Salmon started turning white, and the vinegar started clouding up. When 24 hours are up drain vinegar...WOW, fish looks great, smells great and firm feeling. Yes.
4.] Layer fish and raw sliced onions in sterile jars. Then,...
5.] Combine the next ingredients and heat in saucepan. This was enough for 2 quarts of fish/onions with room for wine.
a.] 1 cup white vinegar
b.] 1/2 cup water
c.] 1/4 to 1/2 cup white sugar
d.] 3 teaspoons pickling spice
e.] 10 to 15 whole allspice
5.] Pour this heated mixture over the fish/onion layers in your jars.
6.] Now, the cool part... add to the covered fish/onions in above mixture some white port wine. Now we used ruby port wine 'cause we couldn't find the white [Mom said go to liqueur store, but, it wasn't there either]...Boy, is this pretty in the ruby port wine, found the ruby port in Safeway.
7.] Now, wait about two weeks before you enjoy this. It' gonna be difficult, if you like Pickled Herring, sure alot cheaper...looks and smells like Pickled Herring. See you in two weeks,. Jan