I love this recipe, all of my friends and family does too. I pickle hooligan instead of herring. When people talk about my pickled hooligan they call it Lois's famous fish. Thank you for the recipe.
Lois Newlin
Anchorage Alaska

I love pickled herring, but sometimes you've got to work with what you've got. This time it was Spanish Mackerel. I filleted the mackerel and brined it for 24 hours and removed the skin after it had been brined. I used 2 tbsp. of pickling spice along with a teaspoon of black peppercorns, 2 Bay leaves, and 2 hot Thai peppers in the vinegar and sugar mix. I didn't add the wine because I don't care for the wine flavor in the fish. I should have used less sugar, but I can live with it being a bit sweet. Overall it turned out great - reminiscent of the pickled herring I grew up with in Nova Scotia. I'll make it again. Thanks!