Brining Procedures for Pickling Fish
Michigan State University Extension 
Preserving Food Safely - 01600586 
08/03/99 

1. Clean fish thoroughly. 

2. Soak fish in weak brine made of 1 cup salt to each 
gallon cold water for 1 hour. Drain. 

3. Make saturated brine of 4 cups salt to each gallon 
cold water. Soak the fish in saturated brine for 12 hours in 
a refrigerator (approximately 40 degrees Fahrenheit). Soak 
small fish like smelt for 4 hours. 

4. Rinse fish in fresh water. 

5. Cut fish into serving size pieces. 

Dry salted fish are also suitable for pickling. Freshen 
salted fish for several hours in cold water in the 
refrigerator. Then follow the recipes below for cooking and 
packing. 


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