Pickled fish is a culinary masterpiece, a dish with a rich history that has traveled from the coastal communities of Cape Town to the kitchens of anglers worldwide. More than just a preservation method, pickling transforms fish, creating a beautiful balance of sweet, sour, and savory taste.
While it is a cornerstone of South African tradition, especially the aromatic Cape Malay pickled fish served on Good Friday with hot cross buns, this dish is also the perfect way for fishermen to preserve their catch. Whether you’re working with Northern Pike, cod, or hake, this guide will teach you everything you need to know. We’ll cover the classic raw-cure method and the famous pan-fried Cape Malay style.
Step 1: Choosing the Best Fish for Pickling
The type of fish you choose will influence the final texture and flavor. Fish with firm flesh hold up best during the pickling process.
- Oily Fish: Herring and mackerel are classics for a reason. Their rich flavor is a perfect match for the sharp vinegar and spice.
- White Fish: Excellent choices include cod, halibut, kingklip, yellowtail, and hake. These have a milder flavor that lets the pickling sauce shine.
- Freshwater Fish: Northern Pike is a fantastic candidate. The acidic brine is famous for softening the notorious Y-bones, making the pike fish much easier to eat. Catfish also works very well.
- Preparation: Always start with skinned fish fillets for the best results.
Safety First: The Importance of Freezing
Before you begin any new recipe involving raw fish, this step is non-negotiable. Raw freshwater and some saltwater fish can contain parasites, including tapeworms. Pickling alone does not kill them.
- The Rule: Freeze your fish fillets at 0°F (-18°C) for at least 48-72 hours before thawing to begin the recipe. This is a mandatory food safety step in many countries and ensures your final dish is safe to eat.
Method 1: The Raw-Cure Pickled Fish Recipe (Scandinavian Style)
This method is perfect for Pike pieces or oily fish like herring. It creates a firm, translucent texture similar to pickled herring. This 2-step process involves a salt brine followed by the final pickling liquid.
Ingredients (for about one quart of fish):
For the Brine:
- 2 cups of water
- 1 cup of canning salt
For the Pickling Liquid:
- 3 cups of white vinegar
- 2 cups of granulated sugar
- 1 cup of sweet white wine (optional)
- 1 large red onion, thinly sliced
- 4 tablespoons of pickling spice (see blend below)
- 2 bay leaves
Homemade Pickling Spice Blend (optional but recommended):
- 2 tablespoons of whole peppercorns
- 2 tablespoons of mustard seeds
- 1 tablespoon of coriander seeds
- 2 teaspoons of allspice berries
- 1 teaspoon of fennel seeds
- 5-6 whole cloves
Instructions:
- Prepare the Fish: After freezing and thawing, cut your skinned fish fillets into bite-sized chunks.
- Make the Brine: In a non-reactive pan, bring the water to a boil, then stir in the salt until it dissolves completely. Let the brine cool to room temperature.
- Brine the Fish: Place the fish chunks in a large glass bowl or jar and pour the cooled brine over them, ensuring all pieces are submerged. Cover and refrigerate for 24 hours.
- Rinse: After 24 hours, drain the fish and rinse it thoroughly under cold water to remove the excess salt.
- Make the Pickling Liquid: In a pan, combine the vinegar, sugar, and pickling spices. Bring to a gentle boil, stirring until the sugar dissolves. Remove from heat and let it cool completely.
- Pack the Jars: Create a layer of fish at the bottom of clean glass jars. Add a layer of thinly sliced red onion. Repeat this process until the jars are full.
- Pickle: Pour the cooled pickling liquid over the fish and onion layers until completely covered. Seal the jars and refrigerate. The fish will be ready to eat in 5-7 days, but the flavor improves for up to two weeks.
Method 2: The Cooked Cape Malay Pickled Fish Recipe
This traditional South African method creates a wonderfully aromatic dish with a tender, flaky texture. The fish is first cooked and then preserved in a sweet and sour curry sauce.
Ingredients:
- 2 lbs. of firm white fish fillets (hake, cod, kingklip), cut into serving portions
- 1 cup of flour, seasoned with salt and black pepper
- A little oil for frying
- 2 large yellow onions, sliced into rings
For the Pickling Sauce:
- 2 cups of white vinegar
- 1 cup of water
- ¾ cup of brown sugar
- 2 tablespoons of curry powder (a mild one works best)
- 1 teaspoon of turmeric
- A few slices of fresh ginger and garlic
- 1 tablespoon of whole coriander seeds
- 4 bay leaves
- A pinch of cumin and garam masala (optional)
- 1 teaspoon of fish spice (optional)
Instructions:
- Prepare the Fish: Pat the fish portions dry. Dredge each piece in the seasoned flour, shaking off any excess.
- Pan-Fry the Fish: Heat a little oil in a large pan over medium-high heat. Fry the fish for 2-3 minutes per side until golden brown and just cooked through. Don’t overcrowd the pan. Set the cooked fish aside in a large, non-reactive dish (glass or ceramic).
- Make the Curry Sauce: In the same pan, add a little more oil if needed and sauté the sliced onions until soft and translucent. Add the ginger, garlic, and all the dry spices (curry powder, turmeric, etc.) and cook for one minute until fragrant.
- Create the Pickling Liquid: Pour the vinegar and water into the pan with the onions and spices. Add the sugar and bay leaves. Bring the mixture to a simmer and stir until the sugar is dissolved. Let it simmer gently for 5-10 minutes.
- Layer the Dish: Pour the hot pickling sauce and onion mixture over the fried fish in the dish. Make sure every piece of fish is covered.
- Cure and Serve: Let the dish cool to room temperature, then cover and refrigerate. While you can eat it the next day, the taste is best after 2-3 days, allowing the flavors to meld.
How to Serve Your Pickled Fish
The Traditional Way: Serve Cape Malay pickled fish with warm hot cross buns for the perfect sweet and savory Easter treat.
Cold: Pickled fish is always served cold, straight from the refrigerator.
On a Platter: It’s the perfect addition to charcuterie boards or appetizer spreads with dark bread and crackers.
In Salads: Break up chunks of pickled fish and add them to green salads for a zesty protein boost.
Related Questions
Pickled fish recipes are ideal for oily fish like herring and mackerel. However, you can use any other fish, including prawns, tuna, fish fillets, white fish, and bluegill.
Pickled fish undergoes a pickling process whereby it is soaked in a solution of white vinegar, brine, brown sugar, and white wine.
It is then stored in a glass container and left to refrigerate. This 2-step curing process takes about 5 to 10 days.
Homemade pickle fish can last up to two months in the refrigerator at no higher than 40 degrees Fahrenheit. However, it would be good to consume it within 4 to 6 weeks to retain the best flavor.
Pickled herring and fish, in general, are good sources of omega-3 fatty acids, vitamin D3, and B12, among other nutrients.
Yes, pickling fish dissolves bones. However, ensure that you cover the fish in a salt brine and vinegar solution for five or more days. Otherwise, the bones will not dissolve, and the meat will not become as tender as it should be
Conclusion
Whether you prefer the firm bite of the raw-cured method or the tender, fragrant curry sauce of the cooked style, making homemade pickled fish is a rewarding process. It’s one of the best fish recipes for preserving a bountiful catch or for celebrating a rich cultural tradition.
We hope you try this easy pickle fish recipe! Share your creations with us on Facebook, Instagram, or Pinterest
