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Revised Mar 2018
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Revised Nov 2016
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Revised Feb 2014
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Revised Jul 2010
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Revised Jan 2010
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Published Apr 2006
Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content (Chinook salmon, sturgeon, candle fish, anchovies, sardines, striped bass, and black cod) make the best pickled dishes. This brochure presents a basic pickling recipe and detailed procedural information for preparing and storing safe, tasty aquatic foods. Down load PDF at https://pubs.extension.wsu.edu/pickling-fish-and-other-aquatic-foods-for...
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