Pickled and Salted Fish
Pickling and salting of fish have been around for a very long time. Pickled fish is preserved in a vinegar solution, and salted fish is persevered in layers of salt. For centuries salting was the only way to preserve fish for shipment or to carry with you on journeys. Pickled and salted fish have a flavor all their own, and you can use both of them at home.
Pickled and Salted Fish — Good and Bad
To preserve fish without refrigeration you can pickle or salt them. This is a cheap way to keep them, and they will last a long time. Salt fish can be cooked in many recipes and pickled fish are a good appetizer.
On the downside, the salt added to fish is hard to remove and is a health problem for some people. Some pickled fish has a very strong fishy taste that some people dislike. Pickling takes a long time to be effective so you can't eat the fish immediately; you must wait several days. And salt fish can turn rancid, which ruins its flavor.
Ways to Pickle and Salt Fish
You can make your own salt fish by layering fish and salt in a glass or wooden crock. Do not use metal because it will react with the salt. Don't use table salt with iodine added. Layering the fish and covering them with salt pulls the moisture out of the fish, and it will keep for a long time. When you want to use the fish, soak it in fresh water to remove the salt, changing the water several times before cooking the fish.
Ceviche is a pickled fish that many people enjoy. Fillets are put into a wooden or glass bowl and lime juice or vinegar, onions, and bell peppers are added. After the fish turns white from the pickling process it's eaten as an appetizer. You can also place small fish like bream in jars with vinegar and other spices to pickle them, and some people like the flavor.