Michigan State University Extension
Preserving Food Safely - 01600586

Brining Procedures for Pickling Fish

1. Clean fish thoroughly.

2. Soak fish in weak brine made of 1 cup salt to each
gallon cold water for 1 hour. Drain.

3. Make saturated brine of 4 cups salt to each gallon
cold water. Soak the fish in saturated brine for 12 hours in
a refrigerator (approximately 40 degrees Fahrenheit). Soak
small 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
salted fish for several hours in cold water in the
refrigerator. Then follow the recipes below for cooking and

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