Thread: Pickled Spanish

Anyone ever pickle any fish? I brought home a couple messes of small spanish but they thawed more that I wanted to risk for a re-freeze. We ate one bag and I pickled the other two.
Soak in a strong salt water for 48 hours, then soak in white vinegar for 24 to 48 hours, then layer in jars with sliced onions. Cover with pickle brine of white vinegar, sugar, garlic and pickling spices. Serve on crackers. Will probably try it tomorrow. Hope it is good. We'll see!

I never tried that, but after 35 years still remember how good Mrs Faulk's pickled whiting was ;-)

In the 'video' section of the captanderson website, they show pan fried beeliner snapper marinata style (with rosemary vinegar sauce). From the video page, click on the 'Emerald Coast Chefs' video:

htpt://www.captanderson.com/videos/

Emerald Coast Chefs : Chef Alonzo Keys - Capt. Anderson's







By adding wine vinegar and fresh rosemary to the oil used to fry snapper (or other fish), a vinegar sauce can be made to pour over the fried fish. It pickles the fish. Yum!

Kevin,

I've made pickled northern pike and pickled herring. Both are excellent!

Let us know how it turns out. Spanish just might be fabulous. And David, I will try whiting too. You want some firmness and not mush for good pickled fish.

Thanks for the ideas, guys.

I've pickled Spanish regularly. I use filets cut in small chunks. Everyone has their own recipie for the brine but Kevin E is real close to mine. Stays firm and tastes a lot like pickled herring. I've brought it to the pier before and everyone seems to like it. I'll continue to use Spanish, it's that good.....

Fshntime, how posting up your recipe?
Thanks!