Pickled Fish, Whitefish, Fillet the fish; I took the rib cage off via filleting from the back toward the abdomen.
The pin bones go soft in the pickle, so no big deal if they’re left in.
Cube the fish into 1X1″ pieces.
For 3-4 fish: 1 cup salt, 5 cups water, and make brine.
Let the fish sit in the brine for 96 hrs.
Drain.
Cover fish pieces with white vinegar.
Let soak for 96 hrs.
Drain.
Prior to jarring, cook, and chill brine solution of 1.5 cups white sugar, 2 cups vinegar, 2 tbsp pickling spice, or other aromatics of choice.
Pack jars tightly, pour on brine, and eat from a week later to a few months later.
Too long and the texture goes mushier – when fresh and with 96 hr cure times, the texture is pleasant, dense, and if you hate pickled fish, these could easily change your mind.
Must be refrigerated, good for six weeks!