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Results 21 - 30 of 69 for fish spices
Boil final brine to dissolve ... and pour over fish in boil.. Skin and fillet ... fill packed jars. Keep refrigerated. Will keep indefinitely.
22. PICKLED FISH
Mix salt, vinegar and water and pour over fish. Let stand 5 days ... sugar and pickling spices and Silver Satin Wine all ... Let stand 5 days.
23. PICKLED FISH
Place cut up fish in a crock or jar; ... wine and pickling spices. Heat so sugar will ... then cover with brine. Put in refrigerator for 24 hours.
24. BROILED FISH
Mix butter and seasoning. Brush on both sides of fish. Broil for 10 minutes, or until golden brown.
25. BLACKENED FISH
Pat fillets dry; dip in ... bags with taco spice and pepper mixture. Fry in ... bake in oven. Serve with rice and lots of water. Serves 4 to 6.
26. PICKLED FISH
Place cut up fish in quart jars. Add 5/8 ... back in refrigerator. Mix every other day. May be eaten in 5 days. It is better the longer it sits.
27. PICKLED FISH
Filet fish and cut in small pieces. ... pour brine over until covered. Start and end with onions. Refrigerate. Will last months in refrigerator.
28. PICKLED FISH
Fillet fish and cut into pieces. Put ... weeks before using. Fill container only 2/3 full. This is a good way to use rough fish or "bone-y" fish.
Soak pieces of fish in a brine of 1 ... Pack fish in jars or containers. Add onions as you like. In a cloth bag put: Cook this with the brine.
30. PICKLED FISH
Cut northern or sunfish fillets ... 3/4 full. Soak fish in a solution of 1/2 ... of fish, pickling spice and sliced onions in jar ... 1/2 box of spices. Boil white sugar and ... and store in refrigerator.
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