We do not eat much fish on Black Duck, so when we do it is a treat and nothing goes to waste.
Without a freezer and with limited fridge space the idea of catching something too big to eat in one go can be discouraging and has kept us from fishing on many occasions. And the fact that we both usually live on a vegan diet, has not helped the motivation for fishing much either. But when at sea, and vegetables are out, and the water around seems teeming with fish, we do enjoy the satisfaction of catching our own food.
It was during our 6-week stay in Watsons Bay at Lizard island, that we came across this recipe. We had been invited onboard Sailaway to play music with Peter and Pat, when Pat offered us a taste of her pickled fish. We new right away that she had given us the solution to our storage issue.
Recipe origin
Pickled fish, or more specifically Herring, is very common where I come from, and dates as far back as Medieval times, when it was an essential way to transport and store fish.
In the Nordic countries pickled Herring is commonly eaten with ryebread, Crisp bread or potatoes.
Apart for being super delicious, pickled fish is high in omega-3, which is essential for your brain and nerves system. Sounds good does it not?
We ate this a lot when I was growing up, I recall my grandparents serving it a lot. But despite how much I loved it, it was also the kind of food you were embarrassed to find in your lunchbox at school. And since I have been herbivore most my life, herring was off the menu. Until Pat retrieved that jar from the bilges.
I have to mention, that Pat actually got the recipe from someone else, who might have gotten it from the internet, but anyhow, the recipe is sailing now, and I won’t stop it. So here it is:
Sailor Pat’s Pickled Fish
INGREDIENTS
- 1kg firm, white-fleshed fish, skinned, deboned, cut into chunks. (We have tried both Spanish Mackerel, Nannygai and tuna)
- 5tsp. salt
- 1L white vinegar
- 3-4tbsp. brown sugar
- 1tbsp brown mustard seeds + coriander seeds + fennel seeds + peppercorn. (I prefer no fennel but Dill)
0.5t garam masala - 2cm knob of fresh, sliced ginger
- 2-3 dried chilies, chopped
- 4 brown onions, thinly sliced
- Bay leaves per medium sized jar
METHOD
Cut the fish into chunks and place in a bowl sprinkled with salt. Place in fridge for at least 2 hours. (The salt draws the water out of the fish.)
In a large pot, add 1L vinegar, 2tsp. salt, brown sugar and spices. Bring to boil for at least 5 minutes. Remove from heat.
Add the onions to the vinegar solution and leave for 1 hour to infuse.
When fish is ready, drain water and pat dry to remove as much salt as possible.
Layer fish and onion in sterilised jars, adding a few bay leaves per jar. Cover with the vinegar solution and seal jars immediately.
Leave for at least 1 week to infuse. Store for up to 3 months in a cool dark place. Once opened eat or store in fridge.
Eat with ryebread, crisp bread or potatoes. I liked to dress my bread with vegan mayonnaise.
(In extremely hot weather, as in wet season in the tropics, I have stores pickled fish in the fridge to begin with. If jar fizzes when you open it, do not eat.)
Thank you Sailor Pat!
Ah, good times on Lizard. Great to hear you have been enjoying the pickled fish ❤
Oh yes it was. Still some of our best days on the boat. Everything was perfect, the island, the company and the music sessions. Big hugs to you both!