Description

Updated by Suzanne Driessin, Food Safety Educator, University of Minnesota Extension
Edited by Elizabeth White, UW Sea Grant Institute

Fact Sheet, 3 pages

As applied to fish, pickling generally means a fish product that has been processed with vinegar as an ingredient in the curing process. If this is the first time you have tried pickling at home, you will be pleasantly surprised at how easy it is— and what a delight a freshly pickled fish is to eat.

Good fish to pickle are herring, northern pike, suckers and carp. Preparing the fish, a brining solution and a pickling recipe are all covered in this fact sheet. To kill parasites, the fish needs to be frozen for four days before using it. Pickled fish must be stored in the refrigerator and consumed within 6 weeks.

Publication #: WISCU-G-14-013