\nThis 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
\nThis 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.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1\/2 pound firm white fish (such as tilapia or catfish), cut into small pieces Instructions:<\/strong><\/p>\n 1. In a medium bowl, combine fish pieces, pickling vinegar, water, fish sauce, palm sugar, ginger, and jalape\u00f1o. Let it marinate for at least 30 minutes or overnight. Cooking Time:<\/strong> 30 minutes (including marinating time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound pickling herring fillets Instructions:<\/strong><\/p>\n 1. Rinse the herring fillets under cold running water, pat dry with paper towels. Cooking Time:<\/strong> 10 minutes (pickling time) + chilling time<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound mackerel fillets Instructions:<\/strong><\/p>\n 1. Rinse the mackerel fillets under cold running water, pat dry with paper towels. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound fresh salmon fillet (wild-caught or farm-raised), skin removed Instructions:<\/strong><\/p>\n 1. Cut the salmon fillet into small pieces. Cooking Time:<\/strong> 24-72 hours (depending on marinating time)<\/p>\n Ingredients:<\/strong><\/p>\n – 4 pieces of fish (such as snapper or tilapia), cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Heat about 1\/4 inch of vegetable oil in a large skillet over medium-high heat. Cooking Time:<\/strong> About 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb fish (such as tilapia or catfish), cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. In a large bowl, combine fish pieces, lemongrass stalks, and minced garlic. Cooking Time:<\/strong> 30 minutes to 2 hours (depending on marinating time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can of sardines in water (drained) Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine vinegar, olive oil, garlic, oregano, lemon juice, salt, and pepper. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (6 oz) of tuna, drained and flaked Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine vinegar, water, ginger, cumin, coriander, turmeric, and cayenne pepper (if using). Bring to a boil over high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound firm white fish (such as cod or tilapia), cut into small pieces Pickling Liquid:<\/strong><\/p>\n – 1\/2 cup white vinegar Lime Crema:<\/strong><\/p>\n – 1\/2 cup sour cream Pickled Slaw:<\/strong><\/p>\n – 2 cups shredded cabbage Instructions:<\/strong><\/p>\n 1. Pickle the fish: In a bowl, combine fish and pickling liquid. Let sit for at least 30 minutes. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound firm white fish (such as cod or tilapia), cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound white fish (such as tilapia or cod), cut into small pieces Instructions:<\/strong><\/p>\n 1. In a large bowl, combine fish pieces, lime juice, and pickling liquid. Cooking Time:<\/strong> 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb fish (such as cod or tilapia), cut into small pieces Instructions:<\/strong><\/p>\n 1. In a large bowl, combine kimchi paste, chili flakes, garlic, scallions, and carrot. Cooking Time:<\/strong> 24 hours<\/p>\n 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.<\/p>\n Ingredients:<\/p>\n – 1\/2 cup pickled herring (or other pickled fish), flaked Instructions: Cooking Time:<\/strong> Ingredients:<\/strong><\/p>\n – 1 pound octopus, cleaned and cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. In a large bowl, combine octopus pieces, vinegar, olive oil, garlic, oregano, salt, and pepper. Mix well to coat. Cooking Time:<\/strong> 30 minutes to 24 hours (depending on marinating time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound fish fillets (such as salmon or tilapia) Pickling Liquid:<\/strong><\/p>\n – 1 cup water Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 15-20 minutes (depending on fish thickness)<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup pickled fish (such as salmon or mackerel), flaked Instructions:<\/strong><\/p>\n 1. Prepare the sushi rice according to package instructions. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb fish fillets (such as cod or haddock), cut into small pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound pickled haddock or cod, flaked Instructions:<\/strong><\/p>\n 1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Cooking Time:<\/strong> 15-20 minutes<\/p>\n 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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":7446,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-7899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/7899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=7899"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/7899\/revisions"}],"predecessor-version":[{"id":7900,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/7899\/revisions\/7900"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/7446"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=7899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=7899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=7899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/4 cup pickling vinegar
\n– 1\/4 cup water
\n– 2 tablespoons fish sauce
\n– 1 tablespoon palm sugar
\n– 1 tablespoon grated ginger
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 1\/4 cup chopped cilantro
\n– 2 tablespoons lime juice
\n– Salt and pepper to taste<\/p>\n
\n2. Just before serving, stir in chopped cilantro and lime juice.
\n3. Taste and adjust seasoning as needed.
\n4. Serve immediately.<\/p>\nClassic Scandinavian Pickled Herring<\/h2>\n
\nThis 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.<\/p>\n
\n– 1 cup vinegar (apple cider or white wine)
\n– 1\/2 cup water
\n– 1\/4 cup sugar
\n– 1 tablespoon salt
\n– 1 teaspoon mustard seeds
\n– 1\/4 teaspoon ground cloves
\n– 1\/4 teaspoon black peppercorns<\/p>\n
\n2. In a large saucepan, combine vinegar, water, sugar, salt, mustard seeds, cloves, and peppercorns.
\n3. Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 10 minutes.
\n4. Pack the herring fillets into a clean glass jar or container, leaving about 1 inch of space at the top.
\n5. Pour the hot pickling liquid over the herring, making sure they are completely covered.
\n6. Seal the jar and let it cool to room temperature before refrigerating.<\/p>\nSweet and Sour Pickled Mackerel<\/h2>\n
\nAdd 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.<\/p>\n
\n– 1 cup white vinegar
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup water
\n– 1 tablespoon salt
\n– 1 teaspoon pickling spice (optional)
\n– Sliced onions and bell peppers for garnish (optional)<\/p>\n
\n2. 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.
\n3. Reduce heat to low; add the mackerel fillets. Simmer for 15-20 minutes or until fish is cooked through.
\n4. Remove from heat; let cool completely in the liquid.
\n5. Store in refrigerator up to 2 weeks. Garnish with sliced onions and bell peppers, if desired.<\/p>\nGarlic-Dill Pickled Salmon<\/h2>\n
\nThis 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.<\/p>\n
\n– 1 cup white vinegar
\n– 1\/2 cup water
\n– 1\/4 cup granulated sugar
\n– 3 cloves garlic, minced
\n– 1 tablespoon chopped fresh dill
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, whisk together vinegar, water, sugar, garlic, and salt until dissolved.
\n3. Add the salmon pieces to the marinade, making sure they are fully covered.
\n4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
\n5. Just before serving, stir in chopped fresh dill.
\n6. Serve chilled or at room temperature.<\/p>\nJamaican Escovitch Fish<\/h2>\n
\nEscovitch 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.<\/p>\n
\n– 2 medium scotch bonnet peppers, chopped
\n– 1 large onion, chopped
\n– 2 large bell peppers, chopped
\n– 2 cloves of garlic, minced
\n– 1 can of diced tomatoes
\n– Salt and pepper to taste
\n– Vegetable oil for frying<\/p>\n
\n2. Add the fish pieces and cook until browned on all sides, about 3-4 minutes per side. Remove from skillet and set aside.
\n3. 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.
\n4. Add diced tomatoes to the skillet and stir to combine with vegetables. Season with salt and pepper to taste.
\n5. Return cooked fish to the skillet and simmer for an additional 2-3 minutes or until fish is cooked through.
\n6. Serve hot and enjoy!<\/p>\nVietnamese Pickled Fish with Lemongrass<\/h2>\n
\nA 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.<\/p>\n
\n– 2 stalks lemongrass, bruised
\n– 1 cup white vinegar
\n– 1\/2 cup water
\n– 1\/4 cup sugar
\n– 1 tsp salt
\n– 1\/4 tsp black pepper
\n– 2 cloves garlic, minced
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. In a separate bowl, whisk together vinegar, water, sugar, salt, and black pepper.
\n3. Pour the marinade over the fish mixture and let it sit for at least 30 minutes or overnight in the refrigerator.
\n4. Preheat oven to 200\u00b0F (90\u00b0C).
\n5. Line a baking sheet with parchment paper and arrange the marinated fish pieces on it.
\n6. Bake for 15-20 minutes, or until the fish is cooked through.
\n7. Garnish with fresh cilantro leaves before serving.<\/p>\nMediterranean Pickled Sardines<\/h2>\n
\nElevate your snack game with these flavorful and tangy Mediterranean pickled sardines, packed with the bold flavors of the Mediterranean coast.<\/p>\n
\n– 1 cup white vinegar
\n– 1\/2 cup olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon chopped fresh oregano
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. Bring the mixture to a simmer over medium heat.
\n3. Reduce heat to low and let it cook for 10 minutes, stirring occasionally.
\n4. Add the sardines to the pickling liquid and stir gently.
\n5. Remove from heat and let it cool to room temperature.
\n6. Store in an airtight container in the refrigerator.<\/p>\nIndian Spiced Pickled Tuna<\/h2>\n
\nExperience the bold flavors of India with this unique pickling recipe that combines the freshness of tuna with the warmth of aromatic spices.<\/p>\n
\n– 1 cup vinegar (apple cider or white wine)
\n– 1\/2 cup water
\n– 2 tbsp grated ginger
\n– 1 tsp ground cumin
\n– 1 tsp ground coriander
\n– 1\/2 tsp turmeric powder
\n– 1\/4 tsp cayenne pepper (optional)
\n– Salt and black pepper, to taste<\/p>\n
\n2. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
\n3. 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.
\n4. Remove from heat and season with salt and black pepper, if desired. Let it cool before refrigerating.<\/p>\nPickled Fish Tacos with Lime Crema<\/h2>\n
\nBrighten 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.<\/p>\n
\n– 1\/2 cup pickling liquid (see below)
\n– 8 corn tortillas
\n– Lime Crema (recipe below)
\n– Pickled Slaw (recipe below)
\n– Cilantro, chopped (optional)<\/p>\n
\n– 1\/4 cup lime juice
\n– 1\/4 cup water
\n– 1 tablespoon sugar<\/p>\n
\n– 1 tablespoon freshly squeezed lime juice
\n– 1 minced garlic clove<\/p>\n
\n– 1\/4 cup chopped cilantro
\n– 2 tablespoons apple cider vinegar
\n– 1 tablespoon honey<\/p>\n
\n2. Cook the fish: Remove fish from pickling liquid and cook in a skillet with a little oil until cooked through.
\n3. Assemble tacos: Warm tortillas, then top with cooked fish, Lime Crema, and Pickled Slaw.<\/p>\nCaribbean Pickled Fish Curry<\/h2>\n
\nThis 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.<\/p>\n
\n– 1\/2 cup pickled mustard greens (or substitute with chopped dill pickles)
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 Scotch bonnet pepper, seeded and chopped
\n– 1 tablespoon curry powder
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– 2 tablespoons vegetable oil
\n– 2 cups coconut milk<\/p>\n
\n2. Add onion, garlic, and Scotch bonnet pepper; cook until onion is translucent.
\n3. Add curry powder and cumin; cook for 1 minute.
\n4. Add fish pieces and cook until opaque and flaky.
\n5. Stir in pickled mustard greens (or chopped dill pickles) and coconut milk.
\n6. Simmer for 10-15 minutes or until flavors have melded together.
\n7. Season with salt and pepper to taste.<\/p>\nPickled Fish Ceviche with Avocado<\/h2>\n
\nA refreshing twist on traditional ceviche, this recipe combines the tanginess of pickling liquid with the creaminess of avocado and the delicate flavor of fish.<\/p>\n
\n– 1\/2 cup lime juice
\n– 1\/4 cup pickling liquid (homemade or store-bought)
\n– 1 ripe avocado, diced
\n– 1\/4 cup chopped cilantro
\n– Salt and pepper to taste<\/p>\n
\n2. Let it sit for at least 30 minutes in the refrigerator, allowing the fish to “cook” in the acidity.
\n3. Just before serving, stir in diced avocado and chopped cilantro.
\n4. Season with salt and pepper to taste.
\n5. Serve immediately, garnished with additional cilantro if desired.<\/p>\nKorean Pickled Fish Kimchi<\/h2>\n
\nThis 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.<\/p>\n
\n– 2 cups kimchi paste (available at Asian grocery stores)
\n– 1\/4 cup Korean chili flakes (gochugaru)
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped scallions
\n– 1\/4 cup chopped carrot
\n– 1\/4 cup fish sauce
\n– 1\/4 cup vinegar
\n– Salt and black pepper to taste<\/p>\n
\n2. Add the fish pieces to the mixture and stir until they are well coated.
\n3. Pack the mixture into a jar or container, pressing down firmly to remove any air pockets.
\n4. Pour in the fish sauce and vinegar, making sure that all of the ingredients are covered.
\n5. Seal the jar and let it sit at room temperature for 24 hours before refrigerating.<\/p>\nPickled Fish and Onion Sandwich<\/h2>\n
\nPickled Fish and Onion Sandwich Recipe<\/p>\n
\n– 1\/4 cup thinly sliced red onion
\n– 2 tablespoons mayonnaise
\n– 2 slices of white bread, toasted
\n– Salt and pepper to taste<\/p>\n
\n1. In a small bowl, mix together the pickled fish and mayonnaise until well combined.
\n2. On each slice of toasted bread, spread about 1 tablespoon of the pickled fish mixture.
\n3. Top with thinly sliced red onion, dividing it evenly between the two sandwiches.
\n4. Season with salt and pepper to taste.<\/p>\n
\n5 minutes<\/p>\nGreek-Style Pickled Octopus<\/h2>\n
\nA 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.<\/p>\n
\n– 1\/2 cup white vinegar
\n– 1\/4 cup red wine vinegar
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon dried oregano
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 large onion, thinly sliced
\n– 2 large bell peppers, seeded and sliced<\/p>\n
\n2. Let the mixture marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
\n3. Preheat oven to 400\u00b0F (200\u00b0C).
\n4. Line a baking sheet with parchment paper. Place the onion and bell peppers on the prepared baking sheet.
\n5. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
\n6. Serve the pickled octopus with roasted vegetables and crusty bread.<\/p>\nPickled Fish with Ginger and Chili<\/h2>\n
\nElevate your snack game with this addictive recipe that combines the richness of fish with the bold flavors of ginger and chili.<\/p>\n
\n– 1 cup pickling liquid (see below)
\n– 2 tablespoons soy sauce
\n– 2 tablespoons brown sugar
\n– 2 inches fresh ginger, peeled and thinly sliced
\n– 1-2 teaspoons chili flakes (depending on desired heat level)<\/p>\n
\n– 1\/4 cup rice vinegar
\n– 1 tablespoon honey<\/p>\n
\n2. Place fish fillets on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until cooked through.
\n3. 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.
\n4. Bring the pickling liquid to a boil, then reduce heat and simmer for 5 minutes.
\n5. Once the fish is done, remove from oven and place it in the pickling liquid.
\n6. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld together.
\n7. Serve chilled or at room temperature.<\/p>\nPickled Fish Sushi Rolls<\/h2>\n
\nElevate 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.<\/p>\n
\n– 1 cup cooked Japanese short-grain rice
\n– 1\/4 cup water
\n– 1 tablespoon rice vinegar
\n– 1 teaspoon sugar
\n– 1\/4 teaspoon salt
\n– 1 sheet nori seaweed
\n– Sesame seeds and thinly sliced daikon radish for garnish (optional)<\/p>\n
\n2. In a small bowl, mix together water, rice vinegar, sugar, and salt. Stir until dissolved.
\n3. Combine cooked rice and vinegar mixture in a large bowl. Mix well.
\n4. 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.
\n5. Place flaked pickled fish in the middle of the rice.
\n6. Roll the sushi using a bamboo mat or a clean tea towel. Slice into individual pieces.
\n7. Serve with sesame seeds and thinly sliced daikon radish for garnish, if desired.<\/p>\nPickled Fish and Potato Salad<\/h2>\n
\nA refreshing and tangy twist on traditional potato salad, this recipe combines the richness of pickled fish with the creaminess of boiled potatoes.<\/p>\n
\n– 1 cup vinegar-based pickling liquid (homemade or store-bought)
\n– 4 large potatoes, peeled and diced
\n– 1\/2 cup mayonnaise
\n– 1 tablespoon Dijon mustard
\n– Salt and pepper to taste
\n– Chopped fresh parsley or dill for garnish<\/p>\n
\n2. 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.
\n3. Boil the diced potatoes in salted water until tender. Drain and let cool.
\n4. In a large bowl, combine the cooled potatoes, mayonnaise, Dijon mustard, salt, and pepper. Mix well.
\n5. Fluff the pickled fish apart with a fork and add it to the potato mixture. Mix gently to combine.
\n6. Garnish with chopped fresh parsley or dill. Serve warm or at room temperature.<\/p>\nPickled Fish Chowder with Dill<\/h2>\n
\nThis hearty chowder combines the tanginess of pickled fish with the freshness of dill, perfect for a cozy meal on a chilly day.<\/p>\n
\n– 2 tablespoons butter
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup all-purpose flour
\n– 1 1\/2 cups fish stock (or chicken broth)
\n– 1\/2 cup heavy cream
\n– 2 teaspoons chopped fresh dill
\n– Salt and pepper to taste<\/p>\n
\n2. Sprinkle flour over the mixture; cook for 1 minute.
\n3. Gradually add fish stock and heavy cream, whisking constantly.
\n4. Bring to a simmer, then add flaked pickled fish and chopped dill. Season with salt and pepper.
\n5. Simmer until heated through, about 10 minutes.<\/p>\nSummary<\/h2>\n