Uploaded February 2017 | Updated September 2026, 2 weeks ago
Here is how to make delicious pickled fish - whether it is northern pike, halibut, or other white fish.
What you’ll need:
Halibut, Northern Pike, or other firm white fish. (Skin on is ok but be sure to de-scale.)
Thin sliced red onion
Black peppercorns
Juniper berries
Fresh rosemary
Bay leaves
Kosher salt, or coarse salt
Red wine vinegar
Blush wine
Quart jar
Start by dicing fish into 1 ½-2 inch chunks, and slicing some red onion thin. Drop fish into the jar, add some onion, salt, bay leaves and rosemary in alternating layers. Continue until the jar is full.
In a small sauce pan add 2 cups water, approximately ¼ cup red wine vinegar, about ¾-1 cup of blush or rose wine, some peppercorns, a few crushed juniper berries. Set on stove and bring to boil. Pour hot liquid over the fish and into the jar. Set jar into a pan of boiling water. Allow to gently boil for about 20 minutes to finish cooking
the fish. Remove, screw on the lid, and let cool for a few minutes. (This will hermetically seal the jar preserving freshness until ready for consumption.) Refrigerate for about 24-48 hours to allow the flavors to deepen before eating.
Video courtesy of Krissie Mason
Here is how to make delicious pickled fish - whether it is northern pike, halibut, or other white fish.
What you’ll need:
Halibut, Northern Pike, or other firm white fish. (Skin on is ok but be sure to de-scale.)
Thin sliced red onion
Black peppercorns
Juniper berries
Fresh rosemary
Bay leaves
Kosher salt, or coarse salt
Red wine vinegar
Blush wine
Quart jar
Start by dicing fish into 1 ½-2 inch chunks, and slicing some red onion thin. Drop fish into the jar, add some onion, salt, bay leaves and rosemary in alternating layers. Continue until the jar is full.
In a small sauce pan add 2 cups water, approximately ¼ cup red wine vinegar, about ¾-1 cup of blush or rose wine, some peppercorns, a few crushed juniper berries. Set on stove and bring to boil. Pour hot liquid over the fish and into the jar. Set jar into a pan of boiling water. Allow to gently boil for about 20 minutes to finish cooking
the fish. Remove, screw on the lid, and let cool for a few minutes. (This will hermetically seal the jar preserving freshness until ready for consumption.) Refrigerate for about 24-48 hours to allow the flavors to deepen before eating.
Video courtesy of Krissie Mason
