This looks delicious. I have to admit that I've never eaten pickled fish but I'm willing to give this a try. Thank you for easy to follow instructions.
We have an enormous amount of fish where i live I've contacted several fishermen in my community and they give me fish that they cant sell and I am going to give this a try.
Looks good but I would use pickling spice which includes other spices in addition to what you used...cardamom, crushed cinnamon stick, cloves, etc. Also, most pickled fish includes a cup of so of wine in the pickling liquid...though other sorts of booze, like whisky, can be used. Even gin would work, since the juniper berry flavor is another component of pickling spice. Plus, especially if pickling salmon, some liquid smoke can be added, simulating pickled lox. Finally, it is important to freeze fresh water fish for several days to ensure that potential parasites (not found in saltwater fish) are destroyed. Note, too, that salmon is anadromous...spends time in both fresh & salt water needs this treatment.
Not one comment?! Let me be the first to say, thank you! As a Washingtonian we dont eat pickled fish, matter of fact ive never heard of it until today. Going to give this one a go! God bless you (edit: do you have to cook the cans? Im new to canning and remember my grandma always boiling them.)
