23 Delicious Pickled Fish Recipes Easy to Make

Let’s dive into the tangy, flavorful world of pickled fish with our roundup of 23 delicious recipes that are surprisingly easy to whip up in your own kitchen! Whether you’re craving a quick weeknight dinner or looking to impress at your next gathering, these recipes promise to deliver mouthwatering results. Perfect for home cooks across North America, get ready to explore a sea of flavors that’ll keep you hooked till the last bite!

Spicy Pickled Herring with Mustard Sauce

Kick off your culinary adventure with this Spicy Pickled Herring with Mustard Sauce, a dish that’s as bold in flavor as it is simple to prepare. Perfect for those who love a little heat with their seafood, this recipe will quickly become a go-to for impressing guests or spicing up your meal prep.

Ingredients

• 1 lb herring fillets, skin-on
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1/2 tsp red pepper flakes
• 1/2 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 tsp cayenne pepper

Instructions

1. In a medium saucepan, combine white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Place herring fillets in a large, non-reactive bowl. Pour the hot vinegar mixture over the fillets, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 24 hours.
3. In a small bowl, whisk together sour cream, Dijon mustard, honey, and cayenne pepper until smooth. Refrigerate the mustard sauce until ready to serve.
4. After marinating, remove herring fillets from the pickling liquid. Pat dry with paper towels to remove excess moisture.
5. Serve the pickled herring chilled, with the mustard sauce on the side for dipping or drizzling.

Enjoy the crisp texture of the herring against the creamy, spicy kick of the mustard sauce. For an extra touch, serve atop a slice of dark rye bread or with a side of pickled vegetables to balance the flavors.

Sweet and Sour Pickled Mackerel

Let me tell you about a dish that’s going to change your pickle game forever. Sweet and sour pickled mackerel is a tangy, flavorful treat that’s perfect for spicing up your meals.

Ingredients

• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tbsp salt
• 1 lb mackerel fillets, skin-on
• 1/2 red onion, thinly sliced
• 1 tsp whole black peppercorns
• 1 tsp mustard seeds

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1/2 cup sugar, and 1 tbsp salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Reduce heat to low and simmer the brine for 5 minutes to let the flavors meld. Tip: Taste the brine now; it should be a balance of sweet and sour.
3. While the brine simmers, rinse 1 lb mackerel fillets under cold water and pat dry with paper towels. Cut into 1-inch pieces.
4. Layer the mackerel pieces and 1/2 thinly sliced red onion in a clean, 1-quart glass jar. Sprinkle 1 tsp whole black peppercorns and 1 tsp mustard seeds over the top.
5. Pour the hot brine over the mackerel and onions, ensuring everything is completely submerged. Tip: Use a clean spoon to press down if needed.
6. Seal the jar and let it cool to room temperature before refrigerating. Tip: For best flavor, let it pickle for at least 24 hours before serving.

Here’s the deal: the mackerel turns tender and absorbs all the tangy-sweet flavors, while the onions add a nice crunch. Try it on crackers or as part of a charcuterie board for a surprising twist.

Garlic Infused Pickled Sardines

Think you’ve tried every pickled dish out there? Garlic infused pickled sardines might just surprise you. It’s a bold, flavorful twist on the classic, perfect for spicing up your meals.

Ingredients

• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 4 cloves garlic, thinly sliced
• 1 lb fresh sardines, cleaned and filleted
• 1/2 tsp black peppercorns
• 1 bay leaf

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tbsp sugar, and 1 tbsp salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
2. Add 4 cloves of thinly sliced garlic, 1/2 tsp black peppercorns, and 1 bay leaf to the boiling mixture. Reduce heat and simmer for 5 minutes to infuse the flavors.
3. Place 1 lb of cleaned and filleted sardines in a clean, sterilized jar. Pour the hot vinegar mixture over the sardines, ensuring they are completely submerged.
4. Let the jar cool to room temperature before sealing with a lid. Refrigerate for at least 48 hours before serving to allow the flavors to meld.

Unlock a world of flavor with these garlic infused pickled sardines. The vinegar softens the fish slightly, while the garlic adds a punchy depth. Try them on crackers or as a bold sandwich topper for an unexpected twist.

Classic Scandinavian Pickled Salmon

Just imagine biting into a slice of tender, tangy pickled salmon that’s been marinated to perfection. You’re about to make this Scandinavian classic right in your own kitchen, and trust me, it’s easier than you think.

Ingredients

• 1 lb salmon fillet, skin removed
• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tbsp salt
• 1 tsp whole black peppercorns
• 1 small red onion, thinly sliced
• 2 sprigs fresh dill

Instructions

1. In a medium saucepan, combine the white vinegar, water, sugar, salt, and black peppercorns. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
2. Remove the saucepan from the heat and let the brine cool to room temperature, about 20 minutes. Tip: Cooling the brine prevents the salmon from cooking when it’s added.
3. Place the salmon fillet in a shallow dish and cover it with the thinly sliced red onion and fresh dill.
4. Pour the cooled brine over the salmon, ensuring it’s completely submerged. Cover the dish with plastic wrap.
5. Refrigerate the salmon for at least 24 hours, flipping it once halfway through. Tip: This ensures even pickling and flavor distribution.
6. After 24 hours, remove the salmon from the brine and slice it thinly against the grain. Tip: Slicing against the grain makes the salmon more tender and easier to eat.

All done! The salmon will have a firm yet tender texture with a perfect balance of sweet and tangy flavors. Serve it on dark rye bread with a dollop of sour cream for an authentic Scandinavian experience.

Asian Style Pickled Tuna with Ginger

Mmm, have you ever tried pickled tuna? It’s a game-changer. This Asian-style version with ginger is tangy, slightly sweet, and packed with flavor—perfect for spicing up your meal prep.

Ingredients

• 1 lb fresh tuna steak, cut into 1-inch cubes
• 1 cup rice vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tsp salt
• 1/2 tsp red pepper flakes

Instructions

1. In a medium saucepan, combine rice vinegar, water, sugar, soy sauce, grated ginger, salt, and red pepper flakes. Bring to a boil over medium heat, stirring until sugar dissolves.
2. Remove the saucepan from heat and let the pickling liquid cool to room temperature, about 20 minutes. Tip: Cooling the liquid prevents the tuna from cooking when added.
3. Place the tuna cubes in a clean, airtight container. Pour the cooled pickling liquid over the tuna, ensuring all pieces are submerged.
4. Seal the container and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld. Tip: The longer it marinates, the more intense the flavor.
5. Gently stir the tuna once or twice during marinating to ensure even pickling. Tip: Use a glass container to easily monitor the marinating process.

Vibrant and zesty, this pickled tuna is a delight with its firm texture and bold flavors. Try it atop a crisp salad or alongside steamed rice for a refreshing twist.

Pickled Anchovies with Lemon and Herbs

Got a craving for something tangy and fresh? You’re in for a treat with these pickled anchovies, brightened up with lemon and herbs. It’s a simple dish that packs a punch of flavor, perfect for spicing up your meals.

Ingredients

• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp salt
• 1 lb fresh anchovies, cleaned and filleted
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped

Instructions

1. In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Remove the saucepan from heat and let the brine cool to room temperature, about 20 minutes. Tip: Cooling the brine prevents the anchovies from cooking when added.
3. Layer the anchovies, lemon slices, dill, and parsley in a clean, airtight jar.
4. Pour the cooled brine over the anchovies until completely submerged. Tip: Ensure all ingredients are covered to prevent spoilage.
5. Seal the jar and refrigerate for at least 48 hours before serving. Tip: The flavors meld better the longer they sit, so patience pays off.

With their zesty lemon and herb notes, these pickled anchovies offer a delightful crunch and burst of flavor. Try them atop a crisp salad or alongside some crusty bread for a simple yet impressive appetizer.

Jamaican Jerk Pickled Fish

Zesty and bold, this Jamaican Jerk Pickled Fish is a game-changer for your taste buds. You’ll love the spicy, tangy kick it brings to the table, perfect for shaking up your meal routine.

Ingredients

• 2 lbs white fish fillets, cut into chunks
• 1 cup white vinegar
• 1 cup water
• 1/2 cup brown sugar
• 2 tbsp Jamaican jerk seasoning
• 1 tbsp salt
• 1/2 cup sliced onions
• 1/2 cup sliced bell peppers
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, sliced (optional for extra heat)

Instructions

1. In a large bowl, combine the vinegar, water, brown sugar, jerk seasoning, and salt. Stir until the sugar and salt are completely dissolved.
2. Add the fish chunks to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
3. After marinating, remove the fish from the liquid and pat dry with paper towels. Tip: Save the marinade for basting or as a sauce.
4. In a skillet over medium heat, sauté the onions, bell peppers, garlic, and scotch bonnet pepper until softened, about 5 minutes.
5. Add the marinated fish to the skillet and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Tip: Avoid overcrowding the skillet to ensure even cooking.
6. Serve the fish hot, garnished with the sautéed vegetables and a drizzle of the reserved marinade if desired. Tip: For an extra kick, add more sliced scotch bonnet pepper on top.

Craving something different? This dish delivers with its tender fish, vibrant veggies, and a marinade that packs a punch. Try it over rice or with a side of sweet plantains for a Caribbean-inspired feast.

Mediterranean Pickled Swordfish

Wow, have you ever tried something that instantly transports you to the sunny shores of the Mediterranean? That’s exactly what this pickled swordfish does, with its bright flavors and tender texture. It’s a game-changer for your dinner table, trust me.

Ingredients

• 1 lb swordfish, cut into 1-inch cubes
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup olive oil
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp black peppercorns
• 2 bay leaves
• 1 lemon, sliced
• 1 small red onion, thinly sliced

Instructions

1. In a medium saucepan, combine white vinegar, water, olive oil, sugar, salt, black peppercorns, and bay leaves. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes to blend flavors.
2. Add the swordfish cubes to the simmering liquid, ensuring they are fully submerged. Cook for 3 minutes, then remove from heat. Tip: The fish should be just cooked through but still tender.
3. Transfer the swordfish and liquid to a large bowl. Stir in the lemon slices and red onion. Let cool to room temperature, about 30 minutes. Tip: This allows the flavors to meld beautifully.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Tip: The longer it marinates, the more flavorful it becomes.

Delightfully tangy and slightly sweet, this pickled swordfish is perfect on crusty bread or as part of a vibrant salad. The texture is wonderfully firm yet melts in your mouth, making every bite a little taste of the Mediterranean.

Pickled Trout with Dill and Onions

Ever find yourself staring at a beautiful piece of trout and wondering how to jazz it up? Pickling it with dill and onions is your answer—simple, flavorful, and perfect for impressing at your next brunch.

Ingredients

• 1 lb fresh trout fillets
• 1 cup white vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp salt
• 1/2 cup thinly sliced onions
• 2 tbsp fresh dill, chopped

Instructions

1. Rinse the trout fillets under cold water and pat dry with paper towels.
2. In a medium saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve.
3. Remove the vinegar mixture from heat and let it cool to room temperature, about 20 minutes.
4. Place the trout fillets in a shallow dish, layering them with sliced onions and chopped dill.
5. Pour the cooled vinegar mixture over the trout, ensuring all pieces are submerged.
6. Cover the dish with plastic wrap and refrigerate for at least 24 hours before serving, flipping the fillets once halfway through.

Now you’ve got a dish that’s tangy, slightly sweet, and packed with fresh flavors. Try serving it on a slice of crusty bread or alongside a crisp salad for a light, refreshing meal.

Honey Glazed Pickled Carp

Unbelievably, this honey glazed pickled carp is a game-changer for your dinner table, combining sweet, tangy, and savory flavors in one dish. You’ll love how easy it is to make, and the result is absolutely delicious.

Ingredients

• 1 cup white vinegar
• 1/2 cup honey
• 1 tbsp salt
• 1 lb carp fillets, skin-on
• 1/2 cup water
• 1 tsp whole black peppercorns
• 2 bay leaves

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1/2 cup honey, 1 tbsp salt, 1/2 cup water, 1 tsp whole black peppercorns, and 2 bay leaves. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld. Tip: Taste the glaze now; adjust sweetness or tanginess by adding more honey or vinegar if needed.
3. Place 1 lb carp fillets in a shallow dish, skin-side down. Pour the warm glaze over the fillets, ensuring they’re fully submerged. Tip: Use a smaller dish to keep the fillets snug, so less glaze is needed.
4. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor. Tip: Flip the fillets halfway through marinating for even pickling.
5. Preheat your oven to 375°F. Remove the fillets from the glaze, reserving the liquid. Place the fillets on a baking sheet, skin-side down.
6. Bake for 15-20 minutes, or until the carp flakes easily with a fork. Brush with reserved glaze halfway through cooking for extra flavor.

Expect a perfectly balanced dish where the honey’s sweetness cuts through the vinegar’s sharpness, complementing the carp’s mild flavor. Serve it chilled over a crisp salad or warm with roasted vegetables for a satisfying meal.

Pickled Whitefish with Juniper Berries

Alright, let’s dive into something a bit different today—pickled whitefish with juniper berries. It’s a dish that brings a punch of flavor with a hint of woodland aroma, perfect for those who love to experiment with their palate.

Ingredients

• 1 lb whitefish fillets, skin-on
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp salt
• 1 tbsp juniper berries, lightly crushed
• 1/2 tsp black peppercorns
• 1 small red onion, thinly sliced

Instructions

1. In a medium saucepan, combine white vinegar, water, sugar, salt, juniper berries, and black peppercorns. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely.
2. Remove the saucepan from heat and let the brine cool to room temperature, about 20 minutes. This ensures the fish doesn’t cook when added.
3. Place the whitefish fillets and sliced red onion in a large, clean jar or container with a tight-fitting lid.
4. Pour the cooled brine over the fish and onions, ensuring everything is fully submerged. If needed, place a small plate or weight on top to keep the fish under the liquid.
5. Seal the jar or container and refrigerate for at least 24 hours before serving. The longer it sits, the more flavorful it becomes.

Now, this pickled whitefish is a game-changer with its tender texture and a balance of tangy and sweet flavors. Try it on a slice of dark rye bread with a dollop of sour cream for an unforgettable bite.

Indian Spiced Pickled Kingfish

Ever find yourself craving something tangy, spicy, and utterly unique? This Indian Spiced Pickled Kingfish is a game-changer, blending bold flavors with a simple pickling process that you can easily master at home.

Ingredients

• 1 lb kingfish fillets, cut into 1-inch pieces
• 1 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp fenugreek seeds
• 5 garlic cloves, thinly sliced
• 1 inch ginger, julienned
• 2 green chilies, slit lengthwise

Instructions

1. In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Add mustard seeds, turmeric powder, red chili powder, and fenugreek seeds to the boiling liquid. Simmer for 2 minutes to infuse the spices.
3. Remove the saucepan from heat and let the pickling liquid cool to room temperature, about 30 minutes. Tip: Cooling prevents the fish from cooking in the hot liquid.
4. Layer the kingfish pieces, garlic slices, ginger, and green chilies in a clean, dry jar.
5. Pour the cooled pickling liquid over the fish until fully submerged. Tip: Ensure all pieces are covered to prevent spoilage.
6. Seal the jar tightly and refrigerate for at least 48 hours before serving. Tip: The flavors deepen over time, so waiting is worth it.

Delight in the vibrant, tangy kick of this pickled kingfish, with its firm texture and aromatic spices. Serve it chilled as a bold appetizer or alongside steamed rice for a simple yet flavorful meal.

Pickled Cod with Apple Cider Vinegar

Oh, you’re going to love this pickled cod recipe. It’s tangy, slightly sweet, and perfect for a light summer meal. Plus, it’s super easy to make with just a few ingredients.

Ingredients

• 1 lb cod fillets, cut into 1-inch pieces
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp salt
• 1 tsp whole black peppercorns
• 1/2 tsp mustard seeds
• 1 bay leaf

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaf. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve.
2. Reduce heat to low and simmer for 5 minutes to infuse the flavors. Tip: Taste the brine now; it should be balanced between sweet and tangy.
3. Place cod pieces in a clean, heatproof jar or container. Pour the hot brine over the cod, ensuring all pieces are submerged. Tip: Use a spoon to press down if needed.
4. Let cool to room temperature, then cover and refrigerate for at least 24 hours before serving. Tip: The longer it sits, the more flavorful it gets.

Very tender and flavorful, this pickled cod is great on crackers or as part of a salad. The apple cider vinegar gives it a bright kick that’s surprisingly refreshing.

Smoked Pickled Eel with Bay Leaves

Kick off your culinary adventure with this unique twist on a classic—smoked pickled eel with bay leaves. It’s a dish that combines smoky, tangy, and herby flavors in a way that’s surprisingly easy to love.

Ingredients

• 1 lb eel, cleaned and sliced
• 2 cups white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tbsp salt
• 5 bay leaves
• 1 tsp black peppercorns
• 1/2 tsp mustard seeds

Instructions

1. Preheat your smoker to 225°F. Place the eel slices on the smoker rack, ensuring they’re not overlapping.
2. Smoke the eel for 45 minutes, or until it reaches an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.
3. While the eel smokes, combine white vinegar, water, sugar, salt, bay leaves, black peppercorns, and mustard seeds in a saucepan. Bring to a boil over medium heat, then simmer for 5 minutes. Tip: Stir occasionally to dissolve the sugar completely.
4. Remove the smoked eel from the smoker and let it cool for 10 minutes.
5. Place the cooled eel slices in a clean, sterilized jar. Pour the hot pickling liquid over the eel, ensuring it’s fully submerged. Tip: Use a funnel to avoid spills.
6. Seal the jar and refrigerate for at least 48 hours before serving to allow the flavors to meld.

Come serving time, you’ll find the eel has a firm yet tender texture, with a perfect balance of smokiness and acidity. Try it atop a crisp salad or with crusty bread for a delightful contrast.

Pickled Halibut with Orange Zest

Feeling adventurous in the kitchen? You’ve got to try this pickled halibut with orange zest—it’s a game-changer for seafood lovers looking for something tangy and refreshing.

Ingredients

• 1 lb halibut fillet, skin removed
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp salt
• 1 orange, zested
• 1/2 red onion, thinly sliced
• 1 tsp black peppercorns
• 1 bay leaf

Instructions

1. Cut the halibut into 1-inch cubes. Place in a glass bowl.
2. In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
3. Remove the saucepan from heat. Add orange zest, red onion, black peppercorns, and bay leaf to the vinegar mixture. Let cool for 10 minutes.
4. Pour the vinegar mixture over the halibut cubes, ensuring they’re fully submerged. Cover the bowl with plastic wrap.
5. Refrigerate for at least 24 hours before serving, stirring gently once or twice to ensure even pickling.

Just imagine the zingy orange zest cutting through the richness of the halibut, with a crunch from the pickled onions. Serve it chilled on crackers or as part of a seafood salad for an extra pop of flavor.

Thai Inspired Pickled Barramundi

Unbelievably easy to whip up, this Thai Inspired Pickled Barramundi brings a burst of flavor to your table with minimal effort. You’ll love the tangy, spicy kick that’s perfect for spicing up your meal prep routine.

Ingredients

• 1 lb barramundi fillets, skinless
• 1 cup rice vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp salt
• 1 red chili, thinly sliced
• 1/2 cup cilantro, chopped
• 1/4 cup mint leaves, chopped
• 1 tbsp ginger, grated
• 2 cloves garlic, minced

Instructions

1. In a medium saucepan, combine rice vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Remove the saucepan from heat and let the pickling liquid cool to room temperature, about 20 minutes. Tip: Cooling the liquid ensures the barramundi stays tender.
3. Cut the barramundi fillets into 1-inch pieces and place them in a large glass bowl.
4. Add the sliced red chili, chopped cilantro, mint leaves, grated ginger, and minced garlic to the bowl with the barramundi.
5. Pour the cooled pickling liquid over the barramundi and herbs, ensuring all pieces are submerged. Tip: Use a spoon to gently press down the ingredients if needed.
6. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Tip: The longer it marinates, the more flavorful it becomes.
7. Serve the pickled barramundi chilled, either on its own or over a bed of steamed jasmine rice for a complete meal.

You’ll notice the barramundi turns beautifully opaque and absorbs all the vibrant flavors of the pickling liquid. Try garnishing with extra fresh herbs and a squeeze of lime for an extra zesty touch.

Pickled Tilapia with Chili Peppers

So, you’re looking to spice up your dinner routine with something tangy and a bit fiery? Pickled tilapia with chili peppers might just be your next favorite dish. It’s a simple yet flavorful way to enjoy fish, with a kick that’ll wake up your taste buds.

Ingredients

• 1 lb tilapia fillets
• 1 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 2 cloves garlic, minced
• 1 red chili pepper, sliced
• 1 green chili pepper, sliced
• 1/2 tsp black peppercorns

Instructions

1. Rinse the tilapia fillets under cold water and pat them dry with paper towels.
2. In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
3. Add the minced garlic, sliced chili peppers, and black peppercorns to the boiling mixture. Let it simmer for 2 minutes to infuse the flavors.
4. Place the tilapia fillets in a shallow dish. Pour the hot pickling liquid over the fish, ensuring they’re fully submerged.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Tip: The longer it pickles, the more intense the flavors will be.
6. After pickling, remove the fillets from the liquid and serve chilled. Tip: For an extra crunch, serve with thinly sliced cucumbers.
7. Discard the pickling liquid or strain and reuse it for another batch within a week. Tip: Always use clean utensils to handle the fish to prevent contamination.

Bold flavors and a tender texture make this pickled tilapia a standout dish. Try it atop a crisp salad or alongside some crusty bread to soak up the spicy, tangy juices.

Old Fashioned Pickled Perch

Did you know pickled perch is a classic dish that brings a tangy twist to your table? It’s perfect for those who love a bit of zest in their meals.

Ingredients

• 2 lbs perch fillets
• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tbsp salt
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 1/2 tsp dill seeds
• 1 small onion, thinly sliced

Instructions

1. Rinse the perch fillets under cold water and pat dry with paper towels.
2. In a medium saucepan, combine white vinegar, water, sugar, salt, mustard seeds, black peppercorns, and dill seeds. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Reduce heat to low and simmer for 5 minutes to blend flavors.
4. Layer the perch fillets and sliced onions in a clean, large glass jar.
5. Pour the hot vinegar mixture over the fillets and onions, ensuring they are completely covered.
6. Seal the jar tightly and refrigerate for at least 48 hours before serving, turning the jar gently once a day to distribute the flavors.

Just imagine the crisp texture and the perfect balance of sweet and sour flavors. Serve it chilled with crackers or as a bold topping for your favorite salad.

Pickled Snapper with Coriander Seeds

Alright, let’s dive into making something that’ll jazz up your dinner table with minimal fuss—pickled snapper with coriander seeds. It’s tangy, it’s flavorful, and it’s surprisingly easy to pull off.

Ingredients

• 1 lb snapper fillets, skin-on
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 1 tbsp coriander seeds
• 1/2 tsp black peppercorns
• 1 small red onion, thinly sliced

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tbsp sugar, 1 tbsp salt, 1 tbsp coriander seeds, and 1/2 tsp black peppercorns. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
2. Remove the saucepan from heat and let the brine cool to room temperature, about 20 minutes. Tip: Cooling the brine ensures the snapper stays tender.
3. Place 1 lb snapper fillets and 1 small thinly sliced red onion in a large glass or ceramic dish. Pour the cooled brine over the snapper and onion, ensuring everything is submerged.
4. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor. Tip: The longer it pickles, the more pronounced the flavors become.
5. Before serving, remove the snapper from the brine and pat dry with paper towels. Slice into thin pieces. Tip: For an extra kick, sprinkle with fresh cilantro before serving.

Delight in the snapper’s firm yet flaky texture, perfectly balanced by the brine’s tangy sweetness. Serve it atop a crisp salad or alongside crusty bread for a refreshing meal that’s anything but ordinary.

Pickled Catfish with Garlic and Peppercorns

Kick off your culinary adventure with this tangy, flavorful pickled catfish that’s sure to impress. You’ll love how the garlic and peppercorns bring a punch of flavor to the tender fish.

Ingredients

• 2 lbs catfish fillets
• 1 cup white vinegar
• 1 cup water
• 1 tbsp salt
• 1 tbsp sugar
• 4 cloves garlic, sliced
• 1 tbsp black peppercorns

Instructions

1. Rinse the catfish fillets under cold water and pat dry with paper towels.
2. In a medium saucepan, combine white vinegar, water, salt, and sugar. Bring to a boil over high heat, stirring until salt and sugar dissolve.
3. Add sliced garlic and black peppercorns to the boiling mixture, then reduce heat to low and simmer for 5 minutes to infuse flavors.
4. Place catfish fillets in a large, clean jar or container with a tight-fitting lid.
5. Pour the hot vinegar mixture over the catfish, ensuring fillets are fully submerged. Tip: Use a spoon to press down if needed.
6. Seal the jar and let it cool to room temperature before refrigerating. Tip: For best flavor, let it marinate for at least 24 hours.
7. After marinating, remove catfish from the liquid and serve chilled. Tip: For an extra kick, add a splash of the pickling liquid to your serving plate.

Savory and slightly spicy, this pickled catfish pairs wonderfully with crisp, fresh vegetables or atop a slice of crusty bread. The garlic and peppercorns not only add depth but also make the dish visually appealing with their specks of black and white.

Pickled Grouper with Lime and Cilantro

Wondering how to spice up your seafood game? This pickled grouper with lime and cilantro is a zesty, refreshing dish that’s perfect for summer gatherings or a light dinner at home.

Ingredients

• 1 lb grouper fillets
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tbsp salt
• 2 limes, juiced
• 1/2 cup fresh cilantro, chopped
• 1 small red onion, thinly sliced
• 1 jalapeño, thinly sliced

Instructions

1. In a medium saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt are completely dissolved. Remove from heat and let cool to room temperature.
2. Place grouper fillets in a shallow dish. Pour lime juice over the fillets, ensuring they are fully coated. Let marinate for 15 minutes.
3. After marinating, remove fillets from lime juice and pat dry with paper towels. Cut into bite-sized pieces.
4. In a large bowl, combine grouper pieces, cooled vinegar mixture, cilantro, red onion, and jalapeño. Gently toss to ensure everything is evenly mixed.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
6. Serve chilled, garnished with additional cilantro if desired.

So there you have it—a dish that’s as vibrant in flavor as it is in color. The grouper stays tender, soaking up the tangy lime and vinegar, while the cilantro and jalapeño add a fresh kick. Try it over a bed of greens or with crispy tortilla chips for an extra crunch.

Pickled Mahi Mahi with Turmeric

Venturing into the world of pickled fish brings a tangy twist to your culinary adventures, and this Pickled Mahi Mahi with Turmeric is no exception. It’s a vibrant dish that’s as fun to make as it is to eat, perfect for spicing up your meal prep.

Ingredients

• 1 lb Mahi Mahi fillets, skinless
• 1 cup white vinegar
• 1/2 cup water
• 1 tbsp salt
• 1 tbsp sugar
• 1 tsp turmeric powder
• 1/2 tsp black peppercorns
• 2 cloves garlic, thinly sliced
• 1 small red onion, thinly sliced

Instructions

1. Cut the Mahi Mahi fillets into 1-inch cubes. Pat them dry with paper towels to ensure the pickling liquid adheres well.
2. In a medium saucepan, combine the white vinegar, water, salt, sugar, and turmeric powder. Bring to a boil over medium heat, stirring until the salt and sugar dissolve completely.
3. Add the black peppercorns and garlic slices to the boiling liquid. Let it simmer for 2 minutes to infuse the flavors.
4. Place the Mahi Mahi cubes and sliced red onion in a clean, sterilized jar. Pour the hot pickling liquid over them, ensuring the fish is fully submerged.
5. Seal the jar tightly and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours before serving to allow the flavors to meld.

Great for a light lunch or as a standout appetizer, this Pickled Mahi Mahi with Turmeric offers a delightful crunch from the onions and a tender, flavorful bite from the fish. Try it atop a crisp salad or alongside some crusty bread for a complete meal.

Pickled Sole with Rosemary and Thyme

Now, imagine you’ve got a craving for something tangy, herby, and utterly refreshing. That’s where this pickled sole comes into play, perfect for those warm evenings when you want something light yet flavorful.

Ingredients

• 1 lb sole fillets, skinless
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/2 tsp black peppercorns

Instructions

1. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tbsp sugar, and 1 tbsp salt. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
2. Add 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and 1/2 tsp black peppercorns to the boiling liquid. Reduce heat and simmer for 5 minutes to infuse the flavors.
3. Remove the saucepan from heat and let the brine cool to room temperature. Tip: Cooling the brine prevents the fish from cooking further when added.
4. Place 1 lb sole fillets in a shallow dish or a glass container large enough to hold them in a single layer.
5. Pour the cooled brine over the sole fillets, ensuring they are completely submerged. Tip: Use a small plate to weigh down the fillets if they float to the surface.
6. Cover the dish or container and refrigerate for at least 4 hours, or overnight for more intense flavor. Tip: The longer the sole pickles, the more pronounced the flavors will be.
7. After pickling, remove the sole fillets from the brine and pat them dry with paper towels before serving.

After pickling, the sole turns beautifully tender with a bright, vinegary kick balanced by the earthy rosemary and thyme. Serve it chilled over a crisp salad or with crusty bread to soak up the flavorful brine.

Conclusion

You’ve just discovered a treasure trove of 23 delicious pickled fish recipes that are as easy to make as they are tasty! Whether you’re a pickling pro or just starting out, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest!

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