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Troppo asked me to find this recipe after his bumpa catch of Wolf Herring the other day, and Kev finally got back to me with the goods, so thought I would share it with y'all. 
I'm thinking this recipe is best with herring or mullet, the more oily flesh fishes.
The recipe: Lay the fillets flat with a sliver of gerkhin and some onion and then another layer etc. Enough vinegar to cover, boil vinegar with some black peppercorns or whatever flavour takes your fancy (chilli goes good). Pour boiling liquid over fillets and let cool. When cool place in fridge for minimum of 3 days (to allow bones to soften or dissolve). The bones can sometimes still be seen but they are soft and you won't feel 'em when you eat the fillets. I've kept 'em in the fridge for over two weeks and they've still been good but I don't know for sure how long they'll keep. If you like your pickles sweet then also add a spoonfull of sugar (or two) to the vinegar when boiling.
I'm thinking this recipe is best with herring or mullet, the more oily flesh fishes.
The recipe: Lay the fillets flat with a sliver of gerkhin and some onion and then another layer etc. Enough vinegar to cover, boil vinegar with some black peppercorns or whatever flavour takes your fancy (chilli goes good). Pour boiling liquid over fillets and let cool. When cool place in fridge for minimum of 3 days (to allow bones to soften or dissolve). The bones can sometimes still be seen but they are soft and you won't feel 'em when you eat the fillets. I've kept 'em in the fridge for over two weeks and they've still been good but I don't know for sure how long they'll keep. If you like your pickles sweet then also add a spoonfull of sugar (or two) to the vinegar when boiling.