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Dwight's Favorite Fish and Game Recipes

Pickled Fish Recipe – Great For The Holiday Season

  • Brine: ½ Cup Salt (not iodized) to 1 quart water.
  • 1.5lbs. to 2 lbs. of fish fillets (perch, bluegill, crappie or your favorite fish)
  1. Cut fillets into squares approx. pickled herring size. Place fish in crock with brine for 24hrs. and refrigerate. Drain brine after 24hrs. Cover fish with white vinegar until completely covered with vinegar. Cover crock and refrigerate for 12 hrs. Drain off vinegar and dispose of vinegar.
  2. Pack fish in pint or quart jars and add raw onion slices in alternate layers. Add enough pickling solution to cover fish and then seal jars. Refrigerate for a couple of days.
  • Pickling Solution:
  • 4 Cups white vinegar
  • 3 Cups of sugar
  • 1 Cup of Marsala Wine
  • 2 Raw yellow sweet onions, sliced fine
  • 1/4 Cup pickling spice
  • Pickling Solution Method:
  • 1. Dissolve sugar in white vinegar.
  • 2. Heat but do not boil, then cool.
  • 3. Add Marsala wine, add slice onions, add pickling spice and heat to a boil.
  • 4. Cool pickling solution.