PICKLING FISH
Michigan State University Extension 
Preserving Food Safely - 01600585 
08/03/99 

General Information 

Pickling entails the use of vinegar, salt and optional 
spices for preservation. Pickling preserves fish for 
shorter periods than freezing, salting or canning. 

Vinegar slows the growth of spoilage bacteria, gives 
flavor and softens bones. Vinegar, however, is only a 
temporary preservative, because enzymes continue to act, 
softening and spoiling the product. 

The acetic acid content of the vinegar is important. 
Use ordinary vinegar containing 5 percent acetic acid. The 
final pickling solution should contain at least 2 1/2 
percent acetic acid, no less than one part vinegar for each 
part water. If the taste of vinegar in the pickling 
solution is too strong, offset it with more sugar rather 
than dilute it with water. 

Pickled fish must be refrigerated. When properly preserved, 
they should keep for 4 to 6 weeks at 40 degrees Fahrenheit. 


Ingredients 

To pickle fish, you will need: 

Fish- Use only good quality fresh or salted fish 

Soft water- Hard water has too much iron, magnesium or 
calcium. Use softened or filtered hard water. 

Vinegar- Vinegar should be clear without foreign 
flavors or odors and have a guaranteed 5% acetic 
acid content. Distilled white vinegar is 
recommended. Cider and other fruit vinegars 
containing 5% acetic acid may be used, but the 
fruit compounds may give the fish off-flavors. 

Salt- Use finely ground canning and pickling salt. 
Table salt contains iodine, calcium and 
magnesium compounds which may give the fish a 
bitter flavor. 

Sugar- Table sugar is suitable. 

Spices- Use only fresh, whole spices. 


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