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Divine Pickled Fish

Brad Fenson

pickled fish recipe

Pickling fish is a wonderful way to utilize freshwater fillets. If you like pickled herring, you’ll love home pickled fish. Almost any freshwater fish will work, and you can experiment with assorted flavors by adding hot peppers, peppercorns, lemon slices, or fresh herbs.


4 lbs freshwater fish fillets, skin and bones removed
1 medium onion, thinly sliced
1 ½ cups white vinegar
½ cup red wine vinegar
1 cup white sugar
¾ cup blush or white wine
½ cup canning or pickling salt
1 Tbsp pickling spice


1. Freeze fish for 48 hours or more. 
2. Defrost fish in a fridge to maintain firm texture.
3. Cut fish into 1 to 2-inch pieces.
4. Place loose layers of fish and onions into five, pint jars.
5. Place lids on jars and refrigerate.
6. Combine vinegars, sugar, wine, salt, and pickling spice in a saucepan. Bring the mixture to a boil stirring constantly until sugar is dissolved. Remove from heat and let cool completely.
7. Cover jarred fish completely with the prepared brine.
8. Seal jars using two-part sealing lids.
9. Refrigerate for 10 days before serving. The pickled fish can be stored in the refrigerator up to four weeks once ready. 

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