Pickled Fish – Ojibwe Recipe. Ojibway living at Grand Portage use this method to preserve their plentiful catches of lake trout or whitefish. The brine can also be used with other varieties of fish.
For this recipe, you need Pickling Brine Vinegar. For Pickling Brine Vinegar take 1/2 cup sugar, 1/2 cup packed brown sugar, 1 cup vinegar, 1 cup white vinegar, 1 1/2 cups chopped onions, 1 1/2 tablespoons pickling spices.
In a small saucepan combine all ingredients. Stir occasionally until mixture boils. Set aside to cool.
Pickled Fish – Ojibwe Recipe
Salted fish in vinegar. You can use this recipe for any type of fish. Ojibwe uses this method to preserve lake trout or whitefish.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 30 minutes
- Yield: 1 quart 1x
- Category: Pickles
- Cuisine: American
- 2 to 2 1/2 pounds fish (fillets or pieces, cleaned )
- 2 cups white vinegar
- 2 cups vinegar
- 2/3 cup table salt
- Pickling Brine Vinegar
- Cut fish into 2-inch pieces.
- In a large glass jar combine vinegar, white vinegar and stir in salt. Add fish pieces and cover tightly. Refrigerate for 5 days.
- After 5 days drain off vinegar-salt solution and rinse fish well in cold water. Soak fish in cold water to cover for 1/2 hour.
- Make pickling brine. Use small clean jars and pack with fish pieces. Add cooled pickling brine to cover. Cover tightly. Refrigerate at least 2 days before sampling.
- It can be stored in the refrigerator for a month.