Best 3 Canned Pickled Fish Recipes

Canned pickled fish, a traditional delicacy, offers a unique blend of flavors that have captivated taste buds for generations. Whether you prefer the tangy sharpness of pickled herring or the delicate smokiness of pickled mackerel, these canned delights deserve a special place in your culinary repertoire. From the depths of the ocean to the shelves of your pantry, canned pickled fish presents a world of culinary possibilities, waiting to be explored. Embrace the opportunity to experience this timeless treat, as we delve into the art of cooking with canned pickled fish, transforming it from a simple ingredient into a star of your kitchen creations.

Check out the recipes below so you can choose the best recipe for yourself!

CANNED TROUT

Canned Trout image

Make and share this Canned Trout recipe from Food.com.

Provided by Serena 485247

Categories Trout

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 2

Ingredients

table salt
6 average sized cleaned whole trout (with heads tails fins chopped off)

Steps:

Will need 4 - pint mason jars with lids rings, a pressure cooker or canner, a clean dish towel Jar lifter and a wire rack.
Clean and sterilize the jars check for cracks etc.
Pack jars with fish (do not de-bone), leave 1 inch headspace, add 1/2 teaspoons table salt.
Seal jars tight but not too tight or will crack,.
Set on wire rack in cooker and add 3 inches of water.
Lock cooker and bring to 11lbs of pressure for 1 hour and 45 minutes.
DO NOT USE QUICK RELEASE METHOD. Turn off stove and let cool down naturally.
Take out jars carefully and set on towel watch and make sure the seals pop. If one doesn't pop put in fridge for use.
Make patties out of trout with flour milk and damp crackers (just like you would salmon) and fry them.

Nutrition Facts :

DELICIOUS PICKLED FISH

Delicious Pickled Fish image

This recipe was given to me by my mom. She made a lot of it. It's much like pickled herring. My dad was forever bring home deep sea cod and other saltwater fish. I now use any of the more firm white fishes the seafood dept. has on hand.

Provided by annconnolly

Categories < 15 Mins

Time 15m

Yield 1 batch

Number Of Ingredients 8

Ingredients

1 lb fish
1 cup onion, sliced
1/2 cup sugar
1 tablespoon pickling spices
1 cup carrot, cooked & sliced
2 cups white vinegar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut fish in 1" long strips.
In a large jar, alternate layers of fish, onions and carrots until loosley full.
Combine vinegar, sugar and seasonings in a pan and boil until sugar is dissolved.
Cool.
Pour over fish and refrigerate 24 hours before serving.

Nutrition Facts : Calories 601, Fat 0.4, SaturatedFat 0.1, Sodium 2430.3, Carbohydrate 131.5, Fiber 5.5, Sugar 113.7, Protein 2.5

PICKLED FISH

Pickled Fish image

This recipe comes from my husbands aunt. We love to fish and some times I get tired of fried fish, so I tried this recipe I found in one of my many cook books. We love it, and its cheaper than the pickled fish in the stores.

Provided by michele frank

Categories Scandinavian

Time 35m

Yield 1 quart

Number Of Ingredients 9

Ingredients

1 quart of raw fish, cut in bite size piece
5/8 cup pickling salt (1/2 cup plus half of 1/4 cup)
1 cup vinegar
1 cup white sugar
1/2 cup white sherry wine (if you don't have sheery wine you can use Bacardi rum)
1 cup white vinegar
1/4 cup pickling spices, tied in
cheesecloth
1 -2 large onion, sliced

Steps:

Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
Put into refigerator for five days.
Shake every day.
Salt will not dissolve.
After five days, rinse with cold water, drain and blot dry.
Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
Take off stove and let cool.
Add fish and onions to clean gallon jar, then add brine.
Shake occasionally.
Fish will be ready to eat in 2 days.
But the longer it sets the better it is.
If you want to double this recipe, double everything but the spices.

Tips:

Choose the freshest fish possible. This will ensure that your pickled fish has the best flavor and texture.
Use a variety of spices and herbs to flavor your pickle. This will give your fish a complex and delicious flavor.
Be sure to sterilize your jars and lids before canning. This will prevent bacteria from growing in your pickle and spoiling it.
Process your jars of pickled fish according to the manufacturer's instructions. This will ensure that your fish is properly preserved and safe to eat.
Store your pickled fish in a cool, dark place. This will help to preserve the flavor and quality of your fish.

Conclusion:

Pickled fish is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as an appetizer, main course, or side dish. Pickled fish is also a great way to preserve fish for long periods of time. If you are looking for a new and exciting way to enjoy fish, then you should definitely try making pickled fish. With a little planning and effort, you can create a delicious and flavorful pickled fish that your family and friends will love.