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Pickled Fish

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(Recipe ID: 716)

Preparation time: 14 hours

Source: Vito De Carolis

Make your own.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 10 pounds Fish, thoroughly clean and cut into serving size pieces

    Note: You can use all kinds of freshwater fish, like carp, smelt, mullet and trout

  • Weak Brine (1 cup coarse sea salt to each gallon water)
  • Saturated Brine (4 cups coarse sea salt to each gallon cold water)
  • 1 clove Garlic, crushed
  • 4 cups Water
  • 8 cups White Wine Vinegar *

    Claudio Rosso suggested

  • 2 Tablespoons Whole White Peppercorn *
  • 1/2 pound Onions, sliced
  • 1 Tablespoon Celery Seed
  • 1 Tablespoon Fennel Seed *
  • 2 Tablespoons Ground Black Mustard *
  • 1 Tablespoon Sweet Chili Flakes, crushed *

    Ferri suggested


  1. Soak cut fish in the weak brine for 1 hour.  Drain
  2. Soak cut fish in saturated brine for 12 hours in a refrigerator.  Note:  Soak small fish like smelt for 4 hours.
  3. Rinse fish in fresh water.
  4. In large pot, bring to a boil water, vinegar, onions and spices.
  5. Add fish and simmer for 10 minutes or until fish is easily pierced with a fork.
  6. Remove fish from liquid and spread in a single layer in a shallow pan.  Refrigerate for rapid cooling
  7. Pack cold fish loosely in clean glass jars.
  8. Strain the vinegar solution, bring to a boil, and pour into jars to cover the fish.
  9. Seal immediately.  Store in the refrigerator.  Use within 6 weeks.

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