The state of Tasmania (in Australia) has a disease free status. Because of this, we can no longer import pickled herrings as this could risk the lucrative farmed Atlantic salmon industry. These ‘rollmops – herrings’ were a great favourite for the European immigrant community in Tassie. But we can make our own variation with locally caught and imported fish and squid.
1. Freshly caught Trout (pan sized) cut along the length in 2 halves
2. Any white fish scaled & skinned (fresh or frozen) – cut into cubes
3. Squid, octopus cut into 4cm. strips
1 cup of white vinegar
½ cup of water
½ cup of Brown sugar
1 teaspoon of salt
1 chopped chilli without seeds
½ a carrot cut into fine strips
1 finely sliced onion
½ teaspoon each of grated horse radish and ginger
½ teaspoon of peppercorns
1 teaspoon of mustard seed
8 whole cloves
Juice of one lemon and the rind sliced into thin strips excluding pith
¼ stick of cinnamon broken into pieces
1 dessert spoon of olive oil
- 1. Combine all brine ingredients together into a saucepan and bring to boil
- 2. Simmer for 3-4 minutes and allow to cool down completely
- 3. Place your fish in a glass casserole dish and pour the brine over, ensuring that the fish is totally immersed. (If you are short of brine, add more white vinegar)
- 4. Place the covered casserole dish in the fridge for 2-3 days to marinate
- 5. Turn fish over in the brine twice a day to ensure even coverage of brine. Add extra vinegar if the level of brine sinks below the top of the fish
The bones of the fish will go soft and the flesh will go white as it “cold cooks” by the acidic brine. Taste test the fish after a day as the flavour becomes stronger, the longer it is left.
Eat cold with other nibbles such as cheese, crackers, celery strips, toast, or in a bagel roll or sandwich.
The pickled fish will keep for a further 3 days in the fridge, stored in a glass jar with the brine covering it.