Spicy Pickled Fish Recipe


Health IndexHealthyServings12
MethodMain Ingredient


 Cod filets/Flounder/ pike/ sole fillets1 1⁄2 Pound (skinless, 1/4 to 1/2 inch thick)
 Water3 Cup (48 tbs)
 White vinegar1 Cup (16 tbs)
 Pickling salt1⁄4 Cup (4 tbs)
 White vinegar1 1⁄2 Cup (24 tbs)
 Water3⁄4 Cup (12 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Pickling spice1 Teaspoon
 Assorted crackers1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 101 Calories from Fat 12

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.07 g0.37%

Trans Fat 0 g

Cholesterol 24.4 mg

Sodium 1027.2 mg42.8%

Total Carbohydrates 12 g4%

Dietary Fiber 0.11 g0.45%

Sugars 8.3 g

Protein 10 g20.2%

Vitamin A 0.5% Vitamin C 0.95%

Calcium 1% Iron 1.9%

*Based on a 2000 Calorie diet


Cut fish into about 1 1/2 X 3/4-inch pieces.
In a large mixing bowl combine the 3 cups water, 1 cup white vinegar, and pickling salt.
Stir mixture till the salt dissolves.
Stir in fish.
Cover and refrigerate for at least 48 hours or till all fish pieces are opaque.
Drain fish, discarding the salt liquid.
Place fish in a colander and run cold water over it to rinse.
Place fish in two 1-pint jars.
In a saucepan combine 11/2cups white vinegar, 3/4 cup water, sugar, and pickling spice.
Bring to boiling, stirring occasionally.
Remove from heat and cool slightly.
Pour mixture over fish in jars to cover.
Wipe jar rims and cover tightly.
Refrigerate for 5 days before serving.
Fish can be stored for up to 3 weeks total.