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Pickled Fish – Ojibwe Recipe

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.

Scale

Ingredients

Instructions

  1. Cut fish into 2-inch pieces.
  2. In a large glass jar combine vinegar, white vinegar and stir in salt. Add fish pieces and cover tightly. Refrigerate for 5 days.
  3. 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.
  4. 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.
  5. It can be stored in the refrigerator for a month.