How to Make Pickled Fish – and Why You Should

Have you ever wondered why pickled fish is such a favorite among foodies? Or perhaps it’s something you’ve turned your nose up at in the past.

Whatever the case may be, there’s a strong case to be made for creating your own pickled fish at home. Whether you’re an avid angler looking for a new, unique way to preserve your catch or you just want to expand your culinary horizons, pickled fish might just be the solution you’re looking for. 

Here’s how to do it – and why you should. 

Why Make Pickled Fish?

First things up, why should we even consider pickling fish? Well, it’s not just about making your seafood last longer. Pickling adds a whole new flavor dimension to fish – think tangy, spicy, and utterly delicious. Plus, it’s pretty simple to do and makes for a healthy snack or a fancy addition to your meals.

At its core, pickling is really an art form that enhances the best flavors of fish while also extending their shelf-life. 

What Kind of Fish is Commonly Pickled?

Technically, you can pickle just about any kind of fish, though only a few types are done commercially. At home, some of the best types of fish to consider pickling include:

• Chinook salmon
• Sturgeon
• Candlefish
• Anchovies
• Black cod
• Striped bass
• Sardines

These fish are often said to be some of the best for pickling because they hold up well during the pickling process and have a fair amount of oil in them – enough to make them keep their texture and flavor well afterward. 

Pickled Fish Recipe

Want to learn how to make your own pickled fish? Here’s our quick guide. 

Ingredients for Pickled Fish

• 10 lbs of fresh, high-quality fish
• 5 cups water (avoid hard water)
• 2 tbsp allspice
• ¼ oz bay leaves
• 2 tbsp mustard seed
• 1 tbsp cloves
• 1 tbsp ground pepper
• 1 tbsp hot pepper
• ½ lb onions, sliced
• 2 quarts 5% acidity white vinegar
• 2 ½ cups salt

Instructions

1. Begin by soaking the fish in a saltwater brine (1 cup salt to every gallon of water). Soak them for around one hour, then drain to remove the excess salt.

2. Pack the fish in glass jars. Put them in the refrigerator for 12 hours with the brine covering them.

3. Rinse the fish, then cut them into smaller pieces. 

4. Next, combine the rest of the ingredients (except the bay leaf and onion) above in a large stockpot. Bring the mixture to a boil, then add the fish and simmer for 10 minutes. The fish should be easy to pierce with a fork. 

5. Remove the fish from the liquid and layer them on a flat pan. Place the pan in the refrigerator.

6. Pack the fish back into clean glass jars with the vinegar solution covering them. Add a bay leaf and slice of onion to each jar as well. 

7. Seal the jars, then place in the refrigerator. They should last about two weeks.

Does Pickled Fish Need to Be Canned?

Many people wonder whether they can then go one step further after pickling and can their pickled fish. After all, you can process pickled vegetables (like cucumbers or onions) in a canner – so why not fish?

The answer is a bit more complicated. It’s difficult to find tested, approved recipes for pickled fish, so it might prove to be challenging for you to find a recipe that will yield good results.

However, you can just choose regular, plain old fish – the non pickled variety.

If you do this, just remember that fish needs to be canned at extremely high temperatures, and only in a pressure canner. This prevents a dangerous type of food poisoning, botulism.

If you decide to skip the pickling process, here’s how to do it:

• Clean and gut your fish as soon as you can after catching it.
• Get rid of the head, tail, fins, scales, and all the blood.
• You can cut it in half lengthwise if you like.
• Chop the cleaned fish into pieces about 3 ½ inches long.
• Put the pieces in pint jars, with the skin side touching the glass.
• Don’t add any liquids.
• Seal it up tight and process it in your pressure canner. Pints need 100 minutes at 11  lbs of pressure (for dial-gauge) or 15 lbs of pressure (for weighted-gauge).
• Always heat your fish to boiling and keep it there for 10 minutes before you try it or serve it up.

This recipe is based on the USDA recommendations for fish like mackerel, trout, steelhead, salmon, and other fatty fish (with the exception of tuna).

Keep in mind that you may see some crystals in the jars after canning. Don’t worry – these are totally safe. They’re known as magnesium ammonium phosphate, and often appear in canned fish (particularly canned salmon). They won’t affect the taste or safety of your finished canned fish. 

Other Tips for Pickling Fish

Here are a few more tips as you get started with pickling fish for the first time. 

Put Your Fish on Ice or Keep Them Alive

For the best outcomes, keep your fresh-caught fish as fresh as long as possible. If you can, keep them alive until right before you’re ready to process them. You can use a well-aerated live well or a stringer in the water. And once they’re out of the water get them on ice ASAP. This will slow bacterial growth and make the fish safer for pickling. 

Clean the Fish ASAP

To avoid spoilage and potential health risks, clean your fish as soon as possible after catching. Cleaning a fish involves gutting it, removing its scales, and, for some recipes, taking out the bones. 

Watch Out for Broad Fish Tapeworm

One significant health concern when pickling fish, especially in regions like the Great Lakes, is the broad fish tapeworm. This parasite can pose serious health risks if consumed. 

Fortunately, it can be destroyed by cooking or freezing. For those preferring the traditional brisk texture and flavor of pickled fish, there are two proven methods to guarantee safety without compromising the dish’s quality:

1. Simmering in Pickling Brine: Gently simmering the fish in your pickling brine to an internal temperature of 140 degrees Fahrenheit is an effective method to kill the tapeworm without altering the fish’s flavor or texture.
2. Freezing Prior to Brining: Freezing the fish at 0 degrees Fahrenheit for 48 hours before beginning the pickling process is another safe option for those who prefer to pickle raw fish. This method eradicates the parasite and is particularly recommended for species prone to tapeworm infections, such as northern pike, walleye, and yellow perch.

Final Thoughts

Whether you’re an experienced angler or a novice in the kitchen, mastering the art of fish pickling can add an exciting and flavorful twist to your culinary repertoire.

With these tips, you can now give it a try without having to worry about the safety of the finished product. Enjoy!

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