Pickling is one of the oldest fish preservation methods. Applied to redfin perch or carp, it transforms a species most anglers discard into something worth eating.
The Candidates
Two introduced species are ideal candidates for this recipe: redfin perch (Perca fluviatilis) and common carp (Cyprinus carpio). Both are invasive species with no size or bag limits in most Australian states — catching and using them is encouraged by fisheries authorities. Redfin in particular is excellent eating fish when handled correctly; its reputation suffers because most people who catch them do not know how to prepare them. Carp requires this pickling preparation to be palatable — it has a soft texture and strong flavour that the acid cure transforms.
Why Pickling Works
The acid in the pickling solution continues the denaturation process that cooking performs with heat — it firms the flesh, kills parasites, and preserves the fish without refrigeration for an extended period. The additional flavourings penetrate the fish over the curing time and produce a final product that has very little resemblance to the raw fish you started with.
Ingredients (for 500g fish fillets)
- 500g redfin or carp fillets, skin off, pin-boned, cut into 3cm pieces
- 300ml white wine vinegar
- 150ml water
- 60g white sugar
- 1.5 tablespoons salt
- 1 tablespoon yellow mustard seeds
- 1 teaspoon white peppercorns
- 4 bay leaves
- 1 brown onion, thinly sliced
- 1 lemon, sliced
Method
- Initial salt cure: Toss fish pieces with 1 tablespoon of the salt. Cover and refrigerate for 4 hours. Rinse thoroughly and dry. This firms the flesh before the acid cure.
- Combine vinegar, water, sugar, remaining salt, mustard seeds, peppercorns, and bay leaves in a saucepan and bring to a boil. Stir until sugar dissolves. Cool to room temperature.
- Layer the fish, onion slices, and lemon in a sterilised jar. Pour the cooled brine over to cover completely. Seal.
- Refrigerate for at least 48 hours before eating. Improves over 5–7 days. Keeps refrigerated for three weeks.
Serve on rye bread with cream cheese and dill, or as part of a cold platter. The result has nothing of the invasive pest about it.
