1. OSU Extension Catalog | A PNW Extension Publication
Peer reviewed (Orange level)

Pickling Fish and Other Aquatic Foods for Home Use

Kenneth S. Hildebrand, Jr
PNW 183 | Revised April 2009
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Summary

Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content (Chinook salmon, sturgeon, candle fish, anchovies, sardines, striped bass, and black cod) make the best pickled dishes. This brochure presents a basic pickling recipe and detailed procedural information for preparing and storing safe, tasty aquatic foods.

About the authors

Kenneth S. Hildebrand, Jr
Oregon State University

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© 2009 Published and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914, by the Oregon State University Extension Service, Washington State University Extension, University of Idaho Extension and the U.S. Department of Agriculture cooperating. The three participating Extension services offer educational programs, activities and materials without discrimination on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/ parental status, income derived from a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. (Not all prohibited bases apply to all programs.)

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