Ginger Pickled Salmon or Halibut
Recipe By Norene Gilletz
- Cooking and Prep: 30 m
- Serves: 8
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Fish
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Cut fish into serving-size pieces.
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In a large pot, bring water, vinegar, brown sugar, ketchup, pickling spices, bay leaf and thyme to a boil. Add fish, then reduce heat and simmer, covered, for 10 minutes.
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Gently turn fish over and cook five minutes longer.
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Remove pot from heat. Add ginger and onion.
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When cool, carefully transfer contents of pot to a large casserole, cover and refrigerate.
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Let fish marinate for three to four days before serving.
Note:
Fish will keep seven to ten days in the fridge.
