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Results 31 - 40 of 141 for pickled fish
31. PICKLED FISH
Bring salt and water to a boil and cool. Soak fish, unsliced, in a glass ... refrigerator for 1 week to blend. May use any kind of fish, except bullheads.
32. PICKLED FISH
Fillet and skin any fish you care to use. Remove ... for 4 days and they're ready to eat. During the four days shake the jar from time to time.
33. PICKLED FISH
Cover raw fish with #1 and refrigerate 1 ... sliced onions to taste. Add garlic if wanted. Cover with #2 brine and refrigerate 3 weeks or more.
Have fish filleted; should yield 3 pounds ... hour. Cool. Remove fish to casserole with slotted spoon. Strain liquid over fish. Cover; refrigerate.
35. PICKLED FISH
Add 5/8 cup salt to 1 quart of fish pieces. Add vinegar to fill ... of fish. Also add 2 or 3 tablespoons chopped onion. Let sit at least a week.
36. PICKLED FISH
Northerns are best. Put cleaned fish in cold water for 1 ... before putting on fish. Put layers of onion and fish. This is ready to use in one week.
37. PICKLED FISH
(Brine should float an egg.) Soak fish 48 hours; drain and cover ... refrigerated while curing and until eaten. Bones will dissolve during brine cure.
38. PICKLED FISH
Fillet northerns, sunfish, or crappies. ... each quart of fish. Add 1 cup of ... eating. These will keep in the refrigerator for several weeks.
39. PICKLED FISH
Fillet sunnies, crappies or whatever. ... Soak cut up fish in salt brine for 72 ... all the solution. Loosen once in a while and poke fish down.
40. PICKLED FISH
Fillet fish and remove skin. Cut in ... vinegar and 1 part sugar. Add 1 tablespoon pickling spice in each quart. Do not seal. May be eaten in 2 days.
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