Michigan State University Extension
Preserving Food Safely - 01600586
10/13/97

Brining Procedures for Pickling Fish

    1.  Clean fish thoroughly.                             

    2.   Soak fish in weak brine made of 1 cup salt to each

gallon
cold water for 1 hour.  Drain.                       

    3.   Make saturated brine of 4 cups salt to each gallon

cold
water. Soak the fish in saturated brine for 12 hours in

a
refrigerator (approximately 40 degrees Fahrenheit).   Soak

small
fish like smelt for 4 hours.                          

    4.  Rinse fish in fresh water.                         

    5.  Cut fish into serving size pieces.                 

  Dry salted fish are also suitable for  pickling.  Freshen

salted
 fish  for  several  hours  in  cold   water  in  the

refrigerator.
 Then follow the recipes below for cooking and

packing.
                                                   

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