Pickled fish (Re: [CH] sad day...)

Kristofer Blennow (kristofer@blennow.se)
Sat, 15 Nov 2003 10:38:49 +0100 

We do pickled herring all the time here in Sweden. Basically you 
start up with salted fish (for preserving):

100 grams salt
1 kg fish

or

400 grams salt
1 l water
- to cover the fish

This will keep the fish forever, mostly used for "fatty" fish like 
herring, salmon, trout etc.

Then as you want to make it tasty, you can pickle it. Start out by 
desalting it in water for 8-12 hours, then pickle it:

Standard pickling brine is:

0.3 l vinegar @ 6%
Onions
50 grams sugar
white pepper

Let it rest for about 24 hours.

I would try that with traditional dill, or tarragon, with chile of 
course, some olive oil, garlic, black pepper...

Let me know your experiences,
Kristofer



On 14 Nov 2003 Cameron Begg wrote:

> Hi Dewi & C-H's,
> 
> >  > Ms Dewi wrote:
> >  > " It will be [up] again soon so bare with me please."
> 
> >  > She was such an innocent young thing until she joined this list!
> >  >                       Regards,               Cameron.
> 
> >Hahahaha, that just made me laugh so hard!!! Or will that be twisted
> >too?! Hahahahahaha!!!!!!!!
> 
> Don't worry, it's me that's twisted Dewi :-)
> 
> I was emailing Risa and Michelle off list about favorite salmon types
> and I thought "Goodness gracious me, I've never really pickled fish."
> Anyone have a pickling method that could be touched by the breath of
> El Grande? I was thinking of something more long lasting than
> escabeche (which I have made often of course) which would keep for
> weeks or months in the fridge. Or does this sound like a botox
> experiment? -- ---
>                       Regards,               Cameron.
>