Pickled Carp Recipes

PICKLED CARP

Pickled Carp image

Provided by Mary Erikson

Number Of Ingredients 5

Ingredients

Carp or preferred fish
1-1/2 quarts vinegar
1/2 cup sugar
1 large onion (sliced)
1 lemon (sliced)

Steps:

Clean fish and cut into pieces.
Bring vinegar to a boil and put in a few pieces of fish at a time.
Cook approx. 10 minutes, until all fish is cooked and then remove fish.
In the same vinegar, add sugar, onion, and lemon; cook until onion is done.
Place fish in a jar or container with a cover, pour mixture over fish, cover, and refrigerate.

CANNED CARP

Canned Carp image

This is a historical recipe not one to be made now. Always follow Ball book. This is how they did fish here in Nebraska. Always can meat under pressure.

Provided by Dienia B.

Categories Very Low Carbs

Time 3h10m

Yield 6 pint

Number Of Ingredients 5

Ingredients

6 lbs carp
6 teaspoons salt, divided
12 teaspoons catsup, divided
18 tablespoons white vinegar, divided
water

Steps:

Pack each pint jar with fillet carp.
To each pint add 1 teaspoon salt, 2 teaspoons catsup, 3 tablespoons white vinegar.
Fill with water so there are no air bubbles.
Seal.
Boil in hot water bath 3 hours.
Better to set aside for 3 months before eating.

Nutrition Facts : Calories 595.6, Fat 25.4, SaturatedFat 4.9, Cholesterol 299.6, Sodium 2660.5, Carbohydrate 2.9, Sugar 2.4, Protein 81.1

DELICIOUS PICKLED FISH

Delicious Pickled Fish image

This recipe was given to me by my mom. She made a lot of it. It's much like pickled herring. My dad was forever bring home deep sea cod and other saltwater fish. I now use any of the more firm white fishes the seafood dept. has on hand.

Provided by annconnolly

Categories < 15 Mins

Time 15m

Yield 1 batch

Number Of Ingredients 8

Ingredients

1 lb fish
1 cup onion, sliced
1/2 cup sugar
1 tablespoon pickling spices
1 cup carrot, cooked & sliced
2 cups white vinegar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut fish in 1" long strips.
In a large jar, alternate layers of fish, onions and carrots until loosley full.
Combine vinegar, sugar and seasonings in a pan and boil until sugar is dissolved.
Cool.
Pour over fish and refrigerate 24 hours before serving.

Nutrition Facts : Calories 601, Fat 0.4, SaturatedFat 0.1, Sodium 2430.3, Carbohydrate 131.5, Fiber 5.5, Sugar 113.7, Protein 2.5

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