Pickled Mackerel or Herring

Why You’ll Love This Recipe

• Bright, tangy flavor that perfectly complements the natural richness of the fish
• Simple ingredients with impressive results
• Make-ahead friendly and even better after a day or two
• Versatile enough for sandwiches, salads, or served with potatoes
• A traditional dish with timeless appeal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds fresh mackerel or herring fillets, cleaned and deboned
• 1 cup white vinegar
• 1 cup water
• 1/4 cup sugar
• 1 tablespoon salt
• 1 medium red onion, thinly sliced
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds
• 1/2 teaspoon allspice berries
• Optional: fresh dill sprigs

Directions

1. Rinse the fish fillets under cold water and pat them dry with paper towels. Cut into serving-sized pieces if desired.

2. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until the sugar and salt dissolve completely.

3. Remove the brine from heat and allow it to cool slightly.

4. In a clean glass jar or non-reactive container, layer the fish pieces with sliced onions, bay leaves, peppercorns, mustard seeds, and allspice.

5. Pour the warm (not hot) brine over the fish, ensuring everything is fully submerged.

6. Let the mixture cool completely at room temperature.

7. Cover and refrigerate for at least 24 hours before serving. For best flavor, allow it to marinate for 2–3 days.

Servings and timing

Servings: 6–8 servings

Preparation time: 20 minutes
Cooking time: 5 minutes
Marinating time: 24–72 hours
Total time: Approximately 24 hours 25 minutes (including minimum marinating time)

Variations

• Add thin slices of carrot for a touch of sweetness and color.
• Use apple cider vinegar for a slightly fruitier tang.
• Include sliced lemon for a brighter citrus note.
• Add chili flakes for gentle heat.
• Mix in fresh herbs like parsley or thyme for a different aromatic profile.

Storage/Reheating

Store pickled mackerel or herring in an airtight container in the refrigerator. It will keep well for up to 1 week when fully submerged in brine.

This dish is traditionally served cold and does not require reheating. If desired, remove from the refrigerator about 10–15 minutes before serving to take the chill off and enhance the flavor.

FAQs

How long does pickled fish need to marinate?

At least 24 hours is required, but 2–3 days produces the best flavor and texture.

Can I use frozen fish?

Yes, as long as it is fully thawed and patted dry before pickling.

Is it necessary to cook the fish first?

No, the vinegar brine cures the fish safely when properly refrigerated.

Can I reduce the sugar?

Yes, you can adjust the sugar to taste, but a small amount helps balance the acidity.

What type of vinegar works best?

White vinegar is traditional, but apple cider vinegar can also be used for a milder flavor.

How do I know if the fish is fresh enough to pickle?

Fresh fish should have a mild scent, firm flesh, and no discoloration.

Can I reuse the brine?

It is not recommended to reuse brine for food safety reasons.

Why does the fish turn opaque?

The acidity in the vinegar denatures the proteins, similar to the process in ceviche.

Can I add vegetables to the jar?

Yes, onions are traditional, but carrots, beets, or cucumbers can also be added.

Is pickled mackerel or herring healthy?

Yes, both fish are rich in omega-3 fatty acids, protein, and essential nutrients.

Conclusion

Pickled mackerel or herring is a simple yet elegant way to preserve and enjoy flavorful fish. With its vibrant brine and aromatic spices, this traditional recipe delivers bold taste with minimal effort. Whether served as part of a festive spread or enjoyed as a light appetizer, it’s a timeless dish that only improves with time in the jar.

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