Fish Pickle

[blue gecko]

These are wonderful recipes from "Roman Cookery" by John Edwards. They come from cookbooks written by th ancient roman cooks Apicius (there were more than one by that name). I have used this pickle as a spread on crackers and nice breads as well as a seasoning for other dishes. Enjoy!

Mild Fish-pickle

3 ounces, drained and washed, canned tuna or salmon, or unsalted sardines or unsalted anchovies [or cooked fish]
2 tsp white wine
1 Tbs vinegar
1/2 tsp mustard seed
1/2 tsp oregano
1/2 tsp celery seed (or lovage)
1 Tbs olive oil
1/2 tsp honey
pinch of basil
1/4 tsp thyme
1 mint leaf, finely chopped

In a mixing bowl, thoroughly combine all ingredients. This fish-pickle may be stored in the refrigerator in a glass jar for up to 2 weeks, and should then be replaced.


Hot Fish-pickle

3 ounces of fish as described above
1 Tbs white wine
1 Tbs vinegar
1 Tbs olive oil
1 small clove of garlic, crushed
1/4 tsp pepper
2 tsp parsley [minced]
1/4 tsp rosemary, ground
1/4 tsp sage
1 mint leaf, finely chopped
pinch of basil

mix and store as above

[Oric]

We still make these pickles, they are called "Lakerda" and lasts up to 3 months. you can make it with any fish just make sure you drain all blood and clean the bones.

[drummagick]

I had some pickled salmon a friend made that was WONDERFUL!! Who would have thought?

It sounds nasty!

[Sonny]

Originally Posted by Oric

We still make these pickles, they are called "Lakerda" and lasts up to 3 months. you can make it with any fish just make sure you drain all blood and clean the bones.

Oric, Do you cook the fish or do you use raw fish ?

blue gecko, your pickled fish recipe has given be a craven for Italian style giardiniera .
I'm a gonna try your pickle recipe.


Here's a Nice picture but there's not enough Sorrento peppers in them jars.
I like mine hotter
http://www.thepauperedchef.com/image...rdiniera07.jpg


~`

[ukmum]

I pickle herrings danish style and they turn out great..so long as you get rid of all the small bones. I use raw fish.

[blue gecko]

Ceviche would also count as a fish-pickle. There are lots of variations on that:

http://en.wikipedia.org/wiki/Ceviche

http://whatscookingamerica.net/History/CevicheNotes.htm

---------- Post added at 11:44 AM ---------- Previous post was at 11:43 AM ----------

Lots of great recipes here:

http://www.angelfire.com/tx/CZAngels...eRecipes.html/

[blue gecko]

Then there's Pickled Fish:

http://www.cooks.com/rec/search/0,1-...d_fish,FF.html

http://www.food.com/recipe/curried-p...-recipe-262585

some food safety suggestions:

http://www1.extension.umn.edu/food-s.../pickled-fish/