Are you ready to add a burst of flavor to your meals? Look no further than tangy pickled fish! This classic condiment is a staple in many cuisines around the world, and for good reason. With its perfect balance of sweet, sour, salty, and umami flavors, it’s the perfect addition to any meal.
From spicy Thai-inspired salads to Scandinavian-style herring dishes, we’ve got 18 tangy pickled fish recipes that will take your taste buds on a wild ride. Whether you’re in the mood for something light and refreshing or bold and adventurous, there’s a recipe here for you.
In this article, we’ll be diving into the world of pickled fish, exploring different cultures and cuisines that use this ingredient to add flavor and excitement to their dishes. From classic combinations like sweet and sour mackerel to more exotic pairings like Korean kimchi-style tuna, there’s something for everyone here.
Spicy Thai Pickled Fish Salad
This refreshing salad combines the bold flavors of Thailand with the tender texture of pickled fish. A perfect blend of spicy and sour, it’s a great side dish or light lunch.
Ingredients:
– 1/2 pound firm white fish (such as tilapia or catfish), cut into small pieces
– 1/4 cup pickling vinegar
– 1/4 cup water
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar
– 1 tablespoon grated ginger
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine fish pieces, pickling vinegar, water, fish sauce, palm sugar, ginger, and jalapeño. Let it marinate for at least 30 minutes or overnight.
2. Just before serving, stir in chopped cilantro and lime juice.
3. Taste and adjust seasoning as needed.
4. Serve immediately.
Cooking Time: 30 minutes (including marinating time)
Classic Scandinavian Pickled Herring
This traditional Scandinavian recipe is a staple at holiday gatherings and parties. With its tangy flavor and crunchy texture, it’s a delicious accompaniment to crackers or bread.
Ingredients:
– 1 pound pickling herring fillets
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1/4 cup sugar
– 1 tablespoon salt
– 1 teaspoon mustard seeds
– 1/4 teaspoon ground cloves
– 1/4 teaspoon black peppercorns
Instructions:
1. Rinse the herring fillets under cold running water, pat dry with paper towels.
2. In a large saucepan, combine vinegar, water, sugar, salt, mustard seeds, cloves, and peppercorns.
3. Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 10 minutes.
4. Pack the herring fillets into a clean glass jar or container, leaving about 1 inch of space at the top.
5. Pour the hot pickling liquid over the herring, making sure they are completely covered.
6. Seal the jar and let it cool to room temperature before refrigerating.
Cooking Time: 10 minutes (pickling time) + chilling time
Sweet and Sour Pickled Mackerel
Add a tangy twist to your seafood with this sweet and sour pickled mackerel recipe, perfect for a quick snack or as a topping for salads.
Ingredients:
– 1 pound mackerel fillets
– 1 cup white vinegar
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tablespoon salt
– 1 teaspoon pickling spice (optional)
– Sliced onions and bell peppers for garnish (optional)
Instructions:
1. Rinse the mackerel fillets under cold running water, pat dry with paper towels.
2. In a medium saucepan, combine vinegar, sugar, water, salt, and pickling spice (if using). Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Reduce heat to low; add the mackerel fillets. Simmer for 15-20 minutes or until fish is cooked through.
4. Remove from heat; let cool completely in the liquid.
5. Store in refrigerator up to 2 weeks. Garnish with sliced onions and bell peppers, if desired.
Cooking Time: 15-20 minutes
Garlic-Dill Pickled Salmon
This recipe combines the flavors of garlic, dill, and salmon to create a tangy and delicious snack or appetizer. With its vibrant green color and zesty taste, this pickled salmon is perfect for topping crackers, sandwiches, or salads.
Ingredients:
– 1 pound fresh salmon fillet (wild-caught or farm-raised), skin removed
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Cut the salmon fillet into small pieces.
2. In a large bowl, whisk together vinegar, water, sugar, garlic, and salt until dissolved.
3. Add the salmon pieces to the marinade, making sure they are fully covered.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
5. Just before serving, stir in chopped fresh dill.
6. Serve chilled or at room temperature.
Cooking Time: 24-72 hours (depending on marinating time)
Jamaican Escovitch Fish
Escovitch fish is a popular Jamaican dish that’s perfect for a flavorful and spicy meal. This recipe combines the bold flavors of scotch bonnet peppers, onions, bell peppers, and tomatoes with tender fish.
Ingredients:
– 4 pieces of fish (such as snapper or tilapia), cut into 1-inch pieces
– 2 medium scotch bonnet peppers, chopped
– 1 large onion, chopped
– 2 large bell peppers, chopped
– 2 cloves of garlic, minced
– 1 can of diced tomatoes
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
2. Add the fish pieces and cook until browned on all sides, about 3-4 minutes per side. Remove from skillet and set aside.
3. Reduce heat to medium. Add chopped onions, scotch bonnet peppers, bell peppers, and garlic to the skillet. Cook until vegetables are tender, about 5 minutes.
4. Add diced tomatoes to the skillet and stir to combine with vegetables. Season with salt and pepper to taste.
5. Return cooked fish to the skillet and simmer for an additional 2-3 minutes or until fish is cooked through.
6. Serve hot and enjoy!
Cooking Time: About 15-20 minutes
Vietnamese Pickled Fish with Lemongrass
A refreshing and flavorful dish from Vietnam, this pickled fish recipe combines the tanginess of vinegar with the brightness of lemongrass. Perfect as an appetizer or side dish.
Ingredients:
– 1 lb fish (such as tilapia or catfish), cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine fish pieces, lemongrass stalks, and minced garlic.
2. In a separate bowl, whisk together vinegar, water, sugar, salt, and black pepper.
3. Pour the marinade over the fish mixture and let it sit for at least 30 minutes or overnight in the refrigerator.
4. Preheat oven to 200°F (90°C).
5. Line a baking sheet with parchment paper and arrange the marinated fish pieces on it.
6. Bake for 15-20 minutes, or until the fish is cooked through.
7. Garnish with fresh cilantro leaves before serving.
Cooking Time: 30 minutes to 2 hours (depending on marinating time)
Mediterranean Pickled Sardines
Elevate your snack game with these flavorful and tangy Mediterranean pickled sardines, packed with the bold flavors of the Mediterranean coast.
Ingredients:
– 1 can of sardines in water (drained)
– 1 cup white vinegar
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh oregano
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine vinegar, olive oil, garlic, oregano, lemon juice, salt, and pepper.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let it cook for 10 minutes, stirring occasionally.
4. Add the sardines to the pickling liquid and stir gently.
5. Remove from heat and let it cool to room temperature.
6. Store in an airtight container in the refrigerator.
Cooking Time: 10 minutes
Indian Spiced Pickled Tuna
Experience the bold flavors of India with this unique pickling recipe that combines the freshness of tuna with the warmth of aromatic spices.
Ingredients:
– 1 can (6 oz) of tuna, drained and flaked
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 2 tbsp grated ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper (optional)
– Salt and black pepper, to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, ginger, cumin, coriander, turmeric, and cayenne pepper (if using). Bring to a boil over high heat.
2. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
3. Add the flaked tuna to the pickling liquid. Simmer for an additional 5-7 minutes or until the tuna is coated with the spicy mixture.
4. Remove from heat and season with salt and black pepper, if desired. Let it cool before refrigerating.
Cooking Time: 15-20 minutes
Pickled Fish Tacos with Lime Crema
Brighten up your taco game with this refreshing twist on traditional fish tacos. Crispy pickled fish, tangy lime crema, and crunchy slaw come together in perfect harmony.
Ingredients:
– 1 pound firm white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup pickling liquid (see below)
– 8 corn tortillas
– Lime Crema (recipe below)
– Pickled Slaw (recipe below)
– Cilantro, chopped (optional)
Pickling Liquid:
– 1/2 cup white vinegar
– 1/4 cup lime juice
– 1/4 cup water
– 1 tablespoon sugar
Lime Crema:
– 1/2 cup sour cream
– 1 tablespoon freshly squeezed lime juice
– 1 minced garlic clove
Pickled Slaw:
– 2 cups shredded cabbage
– 1/4 cup chopped cilantro
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Pickle the fish: In a bowl, combine fish and pickling liquid. Let sit for at least 30 minutes.
2. Cook the fish: Remove fish from pickling liquid and cook in a skillet with a little oil until cooked through.
3. Assemble tacos: Warm tortillas, then top with cooked fish, Lime Crema, and Pickled Slaw.
Cooking Time: 20-25 minutes
Caribbean Pickled Fish Curry
This recipe combines the bold flavors of Caribbean cuisine with the tanginess of pickling, resulting in a unique and delicious fish curry. Perfect for a quick and easy dinner or as a flavorful addition to your next potluck.
Ingredients:
– 1 pound firm white fish (such as cod or tilapia), cut into bite-sized pieces
– 1/2 cup pickled mustard greens (or substitute with chopped dill pickles)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, seeded and chopped
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 2 cups coconut milk
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and Scotch bonnet pepper; cook until onion is translucent.
3. Add curry powder and cumin; cook for 1 minute.
4. Add fish pieces and cook until opaque and flaky.
5. Stir in pickled mustard greens (or chopped dill pickles) and coconut milk.
6. Simmer for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Pickled Fish Ceviche with Avocado
A refreshing twist on traditional ceviche, this recipe combines the tanginess of pickling liquid with the creaminess of avocado and the delicate flavor of fish.
Ingredients:
– 1 pound white fish (such as tilapia or cod), cut into small pieces
– 1/2 cup lime juice
– 1/4 cup pickling liquid (homemade or store-bought)
– 1 ripe avocado, diced
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine fish pieces, lime juice, and pickling liquid.
2. Let it sit for at least 30 minutes in the refrigerator, allowing the fish to “cook” in the acidity.
3. Just before serving, stir in diced avocado and chopped cilantro.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 30 minutes
Korean Pickled Fish Kimchi
This spicy and sour kimchi is a popular Korean side dish made with pickled fish, vegetables, and gochugaru (Korean red pepper flakes). Perfect for adding a burst of flavor to your meals.
Ingredients:
– 1 lb fish (such as cod or tilapia), cut into small pieces
– 2 cups kimchi paste (available at Asian grocery stores)
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup chopped scallions
– 1/4 cup chopped carrot
– 1/4 cup fish sauce
– 1/4 cup vinegar
– Salt and black pepper to taste
Instructions:
1. In a large bowl, combine kimchi paste, chili flakes, garlic, scallions, and carrot.
2. Add the fish pieces to the mixture and stir until they are well coated.
3. Pack the mixture into a jar or container, pressing down firmly to remove any air pockets.
4. Pour in the fish sauce and vinegar, making sure that all of the ingredients are covered.
5. Seal the jar and let it sit at room temperature for 24 hours before refrigerating.
Cooking Time: 24 hours
Pickled Fish and Onion Sandwich
Pickled Fish and Onion Sandwich Recipe
Savor the flavors of a classic combination with this quick and easy recipe that combines pickled fish, crispy onion, and creamy mayonnaise on toasted bread.
Ingredients:
– 1/2 cup pickled herring (or other pickled fish), flaked
– 1/4 cup thinly sliced red onion
– 2 tablespoons mayonnaise
– 2 slices of white bread, toasted
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix together the pickled fish and mayonnaise until well combined.
2. On each slice of toasted bread, spread about 1 tablespoon of the pickled fish mixture.
3. Top with thinly sliced red onion, dividing it evenly between the two sandwiches.
4. Season with salt and pepper to taste.
Cooking Time:
5 minutes
Greek-Style Pickled Octopus
A classic Greek appetizer, this pickled octopus recipe adds a tangy twist to the traditional Mediterranean favorite. With its tender, flavorful tentacles and crunchy vegetables, it’s sure to impress your guests.
Ingredients:
– 1 pound octopus, cleaned and cut into bite-sized pieces
– 1/2 cup white vinegar
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon dried oregano
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large onion, thinly sliced
– 2 large bell peppers, seeded and sliced
Instructions:
1. In a large bowl, combine octopus pieces, vinegar, olive oil, garlic, oregano, salt, and pepper. Mix well to coat.
2. Let the mixture marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
3. Preheat oven to 400°F (200°C).
4. Line a baking sheet with parchment paper. Place the onion and bell peppers on the prepared baking sheet.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
6. Serve the pickled octopus with roasted vegetables and crusty bread.
Cooking Time: 30 minutes to 24 hours (depending on marinating time)
Pickled Fish with Ginger and Chili
Elevate your snack game with this addictive recipe that combines the richness of fish with the bold flavors of ginger and chili.
Ingredients:
– 1 pound fish fillets (such as salmon or tilapia)
– 1 cup pickling liquid (see below)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 inches fresh ginger, peeled and thinly sliced
– 1-2 teaspoons chili flakes (depending on desired heat level)
Pickling Liquid:
– 1 cup water
– 1/4 cup rice vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F.
2. Place fish fillets on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until cooked through.
3. While the fish is cooking, prepare the pickling liquid by whisking together water, rice vinegar, honey, soy sauce, brown sugar, ginger slices, and chili flakes in a small saucepan.
4. Bring the pickling liquid to a boil, then reduce heat and simmer for 5 minutes.
5. Once the fish is done, remove from oven and place it in the pickling liquid.
6. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld together.
7. Serve chilled or at room temperature.
Cooking Time: 15-20 minutes (depending on fish thickness)
Pickled Fish Sushi Rolls
Elevate your sushi game with this unique combination of pickled fish and traditional rice rolls. This recipe is perfect for adventurous eaters looking to add some zing to their sushi experience.
Ingredients:
– 1/2 cup pickled fish (such as salmon or mackerel), flaked
– 1 cup cooked Japanese short-grain rice
– 1/4 cup water
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– 1/4 teaspoon salt
– 1 sheet nori seaweed
– Sesame seeds and thinly sliced daikon radish for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a small bowl, mix together water, rice vinegar, sugar, and salt. Stir until dissolved.
3. Combine cooked rice and vinegar mixture in a large bowl. Mix well.
4. Lay nori sheet flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Place flaked pickled fish in the middle of the rice.
6. Roll the sushi using a bamboo mat or a clean tea towel. Slice into individual pieces.
7. Serve with sesame seeds and thinly sliced daikon radish for garnish, if desired.
Cooking Time: 10-15 minutes
Pickled Fish and Potato Salad
A refreshing and tangy twist on traditional potato salad, this recipe combines the richness of pickled fish with the creaminess of boiled potatoes.
Ingredients:
– 1 lb fish fillets (such as cod or haddock), cut into small pieces
– 1 cup vinegar-based pickling liquid (homemade or store-bought)
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or dill for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place the fish pieces in a shallow baking dish and pour over the pickling liquid. Bake for 10-12 minutes, or until the fish is cooked through.
3. Boil the diced potatoes in salted water until tender. Drain and let cool.
4. In a large bowl, combine the cooled potatoes, mayonnaise, Dijon mustard, salt, and pepper. Mix well.
5. Fluff the pickled fish apart with a fork and add it to the potato mixture. Mix gently to combine.
6. Garnish with chopped fresh parsley or dill. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Pickled Fish Chowder with Dill
This hearty chowder combines the tanginess of pickled fish with the freshness of dill, perfect for a cozy meal on a chilly day.
Ingredients:
– 1 pound pickled haddock or cod, flaked
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 1/2 cups fish stock (or chicken broth)
– 1/2 cup heavy cream
– 2 teaspoons chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Sprinkle flour over the mixture; cook for 1 minute.
3. Gradually add fish stock and heavy cream, whisking constantly.
4. Bring to a simmer, then add flaked pickled fish and chopped dill. Season with salt and pepper.
5. Simmer until heated through, about 10 minutes.
Cooking Time: 15-20 minutes
Summary
Get ready to pucker up with these 18 tangy pickled fish recipes from around the world! From spicy Thai salads to classic Scandinavian herring dishes, and even Caribbean curry recipes, there’s something for every occasion. Try your hand at sweet and sour pickled mackerel, garlic-dill pickled salmon, or Indian spiced pickled tuna. Or, go bold with Korean kimchi-style fish or Greek-style pickled octopus. With flavors ranging from zesty lime crema to rich ginger and chili, these recipes are sure to tantalize your taste buds.
