This easy pickle fish recipe always takes me back to the holidays at home. My mother had a knack for pulling out a jar of her homemade pickled fish whenever guests dropped by. She’d set it right in the middle of a platter with cheese, crackers, and cured meats, and without fail, someone would ask, “So… how exactly do you make this?”
It’s a recipe that’s more about patience than effort. Ten days, seven ingredients, and you end up with fish that’s tender, tangy, and layered with flavour. Perfect for a charcuterie board, as a starter with bread, or even just sneaked straight from the jar.
Why I Love Making Pickled Fish
There’s something oddly comforting about the slow process of pickling. It’s not a “quick dinner” recipe — it’s more of a project you start today knowing the payoff is coming days later. Watching the brine work its magic, dissolving bones and softening the fish, feels like an old-fashioned cooking ritual worth preserving.
Plus, once it’s ready, it keeps in the fridge for weeks — so you’ve always got something impressive to bring out when friends visit.
Does Pickling Fish Remove the Bones?
Yes, and that’s the beauty of it. The salt and vinegar brine in the first stage works over five days to soften the fish and dissolve the bones completely. But — and this is important — you really do need the full five days for it to work. Rush the process and you’ll end up with bones and a tougher texture.
Ingredients You’ll Need
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Fresh pike – I use Michigan pike, but any firm white fish works.
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Plain non-iodized salt – crucial for proper curing.
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White vinegar – the base of both brines.
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Granulated sugar – balances the sharpness.
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Pickling spice – for that warm, aromatic flavour.
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Onion – sliced into strips for layering.
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Bell pepper – also sliced for colour and sweetness.
Step-by-Step – How I Make It
Step 1: Freeze for Safety
If you’re using fresh-caught fish, freeze it for at least 48 hours to kill any potential parasites. Thaw, skin, and cut into 1-inch pieces.
Step 2: The First Brine (Days 1–5)
For each quart of fish, add 5/8 cup salt and cover with about 2 cups white vinegar. Stir and refrigerate for 5 days, stirring daily. This is where the bones dissolve and the fish becomes tender.
Step 3: Rinse and Refresh
After 5 days, drain and discard the brine. Rinse the fish twice in cold water, letting it soak for 30 minutes each time. Drain completely.
Step 4: Make the Pickling Solution
Heat 1 ¼ cups vinegar with 7/8 cup sugar and 4 teaspoons pickling spice until almost boiling. Let it cool completely — warm brine will ruin the texture.
Step 5: Pack the Jar
Layer fish, onions, and peppers tightly in a clean quart jar. Pour over the cold pickling solution until everything is covered.
Step 6: The Second Rest (Days 6–10)
Refrigerate for at least 5 more days before eating. The longer it sits, the better the flavour develops.
My Tips for the Best Pickled Fish
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Always make sure your pickling solution is completely cold before pouring it over the fish — heat will make it mushy.
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Slice the onions and peppers thin so they nestle in between the fish pieces.
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Use a glass jar with a tight seal to keep everything fresh and aromatic.
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The flavour deepens after a couple of weeks, so if you can resist, wait before serving.
Serving Ideas
I love serving pickled fish as part of a big holiday spread — think rye bread, crackers, cheese, smoked meats, and mustard. It also works as a topping for open-faced sandwiches or alongside roasted potatoes. Sometimes, I just fork it straight from the jar with a few onion slices on the side.
Storage
Keep your pickle fish refrigerated at all times, fully submerged in its liquid. It’ll stay good for up to 2 months, and honestly, it only gets tastier with time.
Frequently Asked Questions
Can I use another type of fish?
Yes, any firm white fish like walleye, cod, or perch works well.
Do I need to freeze store-bought fish?
If it’s been commercially frozen already, you can skip that step. For fresh-caught, I always freeze it first as a safety precaution.
How do I know when it’s ready?
After 10 full days (5 in the first brine, 5 in the final solution), the fish should be tender, flavourful, and bone-free.
Can I reuse the pickling liquid?
No — always make a fresh batch to prevent contamination.
Pickled Fish
This tangy, slightly sweet pickled fish is a timeless favorite, perfect for charcuterie boards or as a unique appetizer.
Ingredients
- 1 quart firm white fish fillets (such as pike), cut into 1-inch pieces
- 2 cups white vinegar (for brine)
- 5/8 cup canning salt (non-iodized)
- 1 1/4 cups white vinegar (for pickling solution)
- 7/8 cup granulated sugar
- 4 teaspoons pickling spice
- 1 medium sweet white onion, sliced into strips
- 1 bell pepper, sliced into strips
Instructions
- Begin by freezing the fish for at least 48 hours to ensure safety, then thaw completely. Cut into bite-sized, 1-inch pieces.
- Brining Step: In a non-metallic bowl, combine the fish pieces with canning salt, then pour in 2 cups of white vinegar—just enough to cover the fish. Stir gently, cover, and refrigerate for 5 days, stirring once daily.
- Pickling Solution: In a small saucepan, combine 1 1/4 cups white vinegar, sugar, and pickling spice. Heat until just before boiling, stirring to dissolve the sugar. Remove from heat and allow the mixture to cool completely.
- Rinsing & Packing: After 5 days in brine, rinse the fish twice in cold water, letting it soak for 30 minutes each time. Drain thoroughly.
- Layer the fish in a sterilized jar, alternating with strips of onion and bell pepper. Pour the cooled pickling solution over the top, ensuring everything is fully submerged.
- Curing Step: Seal the jar and refrigerate for at least 5 more days before enjoying. The flavor deepens the longer it sits, and the fish will keep well in the pickling solution for up to 2 months.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 1888Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 853mgSodium 71215mgCarbohydrates 195gFiber 3gSugar 184gProtein 218g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This easy pickle fish recipe isn’t just about the food — it’s about the anticipation. You start with raw fish and a handful of simple ingredients, and after ten days, you’ve got something that tastes like it came from a deli that’s been perfecting the method for decades.
Whether you’re making it for a holiday table, a weekend gathering, or just to have on hand for a snack, it’s one of those recipes that connects you to a slower, more thoughtful way of cooking. And in my kitchen, that’s always worth the wait.
