Please enter the email you’re using for this account.
Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
We love those dishes that not only sit well in the fridge, but get even better with age. This is one of those. Marinate it for a few days for the best results!
2 and 1/2 pounds Atlantic salmon fillets or halibut steaks (about 8 slices)
1 and 1/2 cups water
1 and 1/2 cups Gefen White Vinegar or rice vinegar
1/2 cup Haddar Brown Sugar, packed
1/2 cup Glicks Ketchup
3 tablespoons pickling spices
1 bay leaf
1/2 teaspoon dried thyme
6 thin slices of ginger
1 large Spanish onion, thinly sliced
Cut fish into serving-size pieces.
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.
Gently turn fish over and cook five minutes longer.
Remove pot from heat. Add ginger and onion.
When cool, carefully transfer contents of pot to a large casserole, cover and refrigerate.
Let fish marinate for three to four days before serving.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation