|The Festive Food of India & Pakistan|
|by Louise Nicholson|
Focusing on India, this is one of a series of pocket guides which celebrates the foods, holidays and traditions of individual countries.
1 - 10 of 135 for how to pickle fish
Cut fillets into ... cold water. Cover fish with white vinegar ... cover jars. Fish must be covered at all times and kept refrigerated. Yields 3 quarts.
Dissolve salt in enough white vinegar to cover 1 quart of fish pieces. Cover and ... 1 tablespoon mixed pickles spices, thin sliced ... Ready in 4 or 5 days.
Jaretís pickling recipe for fresh water fish (trout, pike, whitefish ... if you want to avoid botulism and ... depending on your liking. Good luck and enjoy!
Place cut up fish in a crock ... dissolve; cool. Pack a layer of fish, layer of onion, etc. and then cover with brine. Put in refrigerator for 24 hours.
Mix salt, vinegar and water and pour over fish. Let stand ... spices and Silver Satin Wine all together and pour over fish. Do not cook. Let stand 5 days.
Mix salt with enough white vinegar to cover fish. Let stand ... boil in little cheese cloth bag. Let cool, then put on cold fish. (No heat on fish at all.)
Cut fish in bite-size chunks, ... 5 minutes. Cool to room temperature. Add ... Make sure fish are completely covered with brine. Wait a week before using.
Bring salt and water to a boil and cool. Soak fish, unsliced, in ... set in refrigerator for 1 week to blend. May use any kind of fish, except bullheads.
Have fish filleted; should yield ... with enough water to cover fish. Bring ... casserole with slotted spoon. Strain liquid over fish. Cover; refrigerate.
Add 5/8 cup salt to 1 quart of fish pieces. Add vinegar ... wine to each quart of fish. Also add 2 or 3 tablespoons chopped onion. Let sit at least a week.
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