State University Extension
Food Safely - 01600586
Procedures for Pickling Fish
1. Clean fish thoroughly.
2. Soak fish in weak brine made of 1 cup salt to each
cold water for 1 hour. Drain.
3. Make saturated brine of 4 cups salt to each gallon
water. Soak the fish in saturated brine for 12 hours in
refrigerator (approximately 40 degrees Fahrenheit). Soak
fish like smelt for 4 hours.
4. Rinse fish in fresh water.
5. Cut fish into serving size pieces.
Dry salted fish are also suitable for pickling. Freshen
fish for several hours in cold water in the
Then follow the recipes below for cooking and
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