Pickled Pink Salmon

[sasqman]

Posting this as its one of my favorite treats and a great use for pink salmon.

Brine
3 cups of pickling vinegar
1.5 cups of sugar
3 TBSP Pickling Spice
3 Garlic Clove
1 Cup of Water

Add all ingredients to a pot, bring to a boil and then let cool to room temperature.


Directions
1. Fillet and skin the fish
2. Pat dry with paper towel.
3. Put a layer of course salt in a casserole dish.
4. Lay the fish on salt and then cover completely with salt.
5. Let the fish cure for 18-24 hours depend on the thickness.
6. Once fish has cured, rinse under cold water to help reduce the salt taste.
7. Cut fish up into small cubes and place into clean mason jars with your choice of ingredients. I use lemons, onions and chili flakes.
8. Cover with cool brine mixture and refrigerate. Should last in the fridge for up to 6 months.
9. Ready to eat in about 5 days.

 

[Seasalt]

Thanks for sharing!

 

[Sea Chaser]

Fresh or previously frozen ? I see a vac packed bag ?

 

[sasqman]

Fresh or previously frozen ? I see a vac packed bag ?

Previously frozen. So when defrosted, the meat is soft, handle delicately. After salting, its like a peice of plywood.
The texture/flavor after pickling is amazing.

 

[Sea Chaser]

Previously frozen. So when defrosted, the meat is soft, handle delicately. After salting, its like a peice of plywood.
The texture/flavor after pickling is amazing.

Gotta try this . Thanks !

 

[sushieater]

Thanks for this! I really enjoyed how it turned out.

I doubled the brine recipe and 4 pinks made 8 pints. I wish I had kept more pinks now.

Norwegian friends were saying they salt the fish in the same way, but then cover in olive oil instead of pickling.