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.




  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.