Recipe - Pickled (Marinierte) Fish

3 pound Lake trout or whitefish (use
heads)
1 teaspoon Salt
3 cup Water
2 md Onions, cut or sliced up
One half cup White vinegar
1 tablespoon Mixed pickling spices
One fourth cup Sugar
Extra salt to taste

Cut fish into 2inch pieces. Place in a 4 quart saucepan, add salt, water,
and 1 cut or sliced up onion. Bring to a boil. Lower the heat, cover and simmer about
15 minutes until the fish just flakes. Discard the heads, and place the
fish carefully in a large bowl, in layers with the remaining onion. Measure
2 One half cups of the broth, add remaining ingredients, bring to a boil, and
cook 5 minutes. Pour over the fish. Chill at least 24 hours before serving.
This will keep several days. Serves 56

"The Jewish Cookbook" by Mildred Grosberg Bellin Posted to EATL Digest 13
Apr 97 by Jean Jones bruja@DPLUS.NET on Apr 14, 1997