Good Pickled Fish!!!
Soak fish 48 hours in the water and canning salt. Drain, wash well and cut in serving size. Cover with white vinegar and leave for 24 hours, stirring occasionally. Not refrigerated to this point but kept in cool area.
Drain, soak in cold water 15 minutes. Drain well and cover with the brine, which has been cooked and cooled. Add 1 thinly sliced lemon and thinly sliced onions and refrigerate a week or 10 days.
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Serving Size: 1 Recipe (2262g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 436 | ||
Calories from Fat: 88 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 134813mg | 4649 % | |
Potassium 1536mg | 40 % | |
Total Carbohydrate 68.7g | 20 % | |
Dietary Fiber 20.9g | 83 % | |
Sugars, other 47.9g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 436
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