“Pickled” fish

This recipe is adapted from a Spice and Spirit recipe. It is a cooked fish recipe but pickled-style.

Not a beautiful picture. The fish cooks in a lot of liquid. This is it while it’s still cooling off.


  • 1 salmon fillet or equivalent in other fish (I got four small fillets of a different fish – don’t ask me which)
  • 2 cups water
  • 1 cup vinegar and/or lemon juice
  • 1/4-1/2 cups sugar
  • 3 bay leaves
  • 1 tsp. of each: salt, cinnamon, cloves, (allspice)
  • 2 tsp. mustard seeds (left this out this time – it’s an important ingredient but came out OK without it)
  • 1 tbsp. black peppercorns (left this out too)
  • 1 clove garlic, chopped or whole
  • 1 onion, sliced
  • 1 lemon, quartered


  • In a pot, bring all the ingredients besides the fish to a boil.
  • Cool the liquid on a low heat for 10-20 minutes.
  • Add the fish.
  • Simmer for 10-15 minutes.
  • Cover tightly and refrigerate.

Supposedly this fish stays good for up to two weeks.


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