Pickled Fish in Wine


• 1.5 lb. fish chunks (your choice)   

• salt

• 2 C. of white vinegar (plus more to cover fish)

• 1 C. of sugar

• 1/2 C. of white wine

• 1/4 piece of sliced lemon, squeezed

• 1 Tbsp. pickling spices

• Onion, thinly sliced


Cut the filleted fish of your choice (about 1.5 lb.) into chunks

Salt Brine:

Add 1 cup of salt to a quart of water. Add the fish chunks to brine in a large glass jar or other glass container, and refrigerate for 48 hours.

Drain and add enough white vinegar to cover the fish. Refrigerate for another 48 hours. Drain.

In glass jars make a layer of fish followed by a layer of thinly sliced onion, more fish, and so on until each jar is almost full.

Pickling Brine:

Boiling the following for 5 minutes: 2 cups of white vinegar, 1 cup of sugar, 1/2 cup of white wine, 1/4 piece of sliced lemon squeezed (and add the squeezed portion), and 1 tablespoon of pickling spices. Let brine cool; pour enough into each jar to fill it to the top. Refrigerate for 7 days.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.