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Results 51 - 60 of 141 for pickled fish
51. PICKLED FISH
Cut up 8 cups of fish into bite-size pieces. Place fish ... mixture over fish. Place in refrigerator and after 5 days the fish is ready to eat.
52. PICKLED FISH
Filet fish and cut into bite-size pieces. ... pickling spices Heat until sugar dissolves, cool. Pour over fish chunks. Let stand 1 week before eating.
53. PICKLED FISH
Fillet fish and cut in strips 1 ... spices 1 med. onion, diced Fill remainder of jar with white vinegar. Refrigerate 4 days and its ready to eat.
54. PICKLED FISH
Fillet and skin fish and cut in small pieces. ... spices. Pour over sugar mixture and cover jars. Refrigerate. Let stand 1 week before serving.
55. PICKLED FISH
Cut up fish in small chunks. Make a ... 1/4 cup pickling salt. Pour over fish packed in jar with onion and lemon slices (lemon slices optional).
56. PICKLED FISH
1st day: Cover with salt ... Place pieces of fish into jar, adding sliced onion ... for 6 months. I use white fish, northerns, or any small fish.
57. PICKLED FISH
Cook everything except fish for 10 minutes after water ... thick. Do not boil fish on high heat. Do not pile one steak on another while cooking.
58. PICKLED FISH
Tie spices in a cheesecloth ... part of the fish slices up and tie them ... the strained juice over the fish. Cover and put in the refrigerator.
59. PICKLED FISH
Soak 24 hours. Pour off. ... 1 cup white port wine. Put fish in jars in layers with sliced onions. Add 10-15 whole allspice. Let stand 2 weeks.
60. PICKLED FISH
In 2 quart mixing bowl, combine fish, salt, and vinegar to ... and lemon. Cover with brine and let set in refrigerator 48 hours before eating.
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