Michigan State University Extension
Preserving Food Safely - 01600589


     10 lb. fish                                            
     1 clove garlic, crushed                                
     2 tablespoons bay leaves                               
     1 tablespoon crushed red pepper                        
     2 cups vegetable oil                                   
     1 cup onion, chopped                                   
     1 tablespoon black pepper                              
     1 1/2 cumin seed                                       
     1 1/2 marjoram                                         
     1 quart vinegar (5% acidity)                           


     1.   Cut  10  pounds firm-fleshed,  cleaned  fish  into
individual serving portions.                                

     2.  Place  in  a saturated brine (4 cups salt  to  each
gallon water).                                              

     3.  Brine for 1/2 hour; drain and wipe dry.            

     4.  Salted fish may be used by freshening in cold water
(8 to 48 hours in the refrigerator) and wiping dry.         

Pickling Procedure                                          

     1.   In  a frying pan,  heat garlic and some of the bay
leaves and red pepper in oil.                               
     2.  Add fish and cook until light brown.               

     3.  Remove  fish and cool in refrigerator.             

     4.  Add onions,  black pepper, cumim seed, marjoram and
vinegar to frying pan.  Cook slowly 15 to 30 minutes.   Cool
in the refrigerator.                                        

     5.  When fish are cold, pack loosely in clean jars with
the rest of the red pepper and bay leaves.                  

     6.  Fill jars with sauce.  Seal.                       

     7.  Refrigerate.  Store in refrigerator up to 6 weeks. 

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