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Pickled Fish

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)867.03
Carbohydrates (g)202.2779
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put fish in gallon jar, Add pickling salt and 1 cup white vineger. | 2. Put into refigerator for five days. | 3. Shake every day. | 4. Salt will not dissolve. | 5. After five days, rinse with cold water, drain and blot dry. | 6. Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil. | 7. Take off stove and let cool. | 8. Add fish and onions to clean gallon jar, then add brine. | 9. Shake occasionally. | 10. Fish will be ready to eat in 2 days. | 11. But the longer it sets the better it is. | 12. If you want to double this recipe, double everything but the spices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fish 1 quart cut raw - - - -
    pickling salt 5/8 cup - - - -
    vinegar 1 cup 50.19 2.2227 0.0 0.0
    white sugar 1 cup 774.0 199.96 0.0 0.0
    sherry wine 1/2 cup - - - -
    white vinegar 1 cup 42.84 0.0952 0.0 0.0
    pickling spice 1/4 cup - - - -
    cheesecloth - - - -
    onion 1 -2 sliced 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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