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Suggest a better descriptionRemove the heads, tails and fins from the gutted fish and wash them thoroughly in cold water. Rub pickling spice into the inside of the belly and place a bay leaf inside. Place the fish in an open pie dish and season with pepper and salt, then pour over the cold tea and add sufficient vinegar wine to cover each fish. Leave to stand for 4 to 6 hours before sprinkling a little brown sugar over them. Cover the dish with foil or grease-proof paper and bake in an oven at 300 degrees F (150 degrees C) for 30 minutes or until the bones become soft. When cool drain off the fluid and replace with fresh vinegar wine and allow to stand for 24 hours.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.4mg | 0 % | |
Potassium 41.4mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0g | 0 % | |
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: 1
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