When I shared the chicken pickle recipe, I had got many requests for other non veg pickles too. So here’s my fish pickle recipe for you all. Though I make fish pickle with fleshy meaty fishes, as my family prefer these type of fishes, we do pickle tiny sardines as well as pearl spot in our region. There would be always pickled veggies and non veggies in my house, either the one made by mum, grand mom or aunts. Shrimp, chicken and beef are the pickles which I used to make often. But its been quite a long year since I made these. Blogging reminds you the forgotten dishes to dust out from your memory.
Tuna is a much preferred fish for me. We dont get the high grade red shiny tuna here. A medium range one is available here. Tuna is a fish with loads of health goodness and is infact a replacement for red meat. along with its availablity and species. Tuna fish are a very diverse family of fish that has become one of the most valued and desirable fish on the market. Their delicious taste, global availability, and healthy components make it an ideal replacement for red meat or for those who like to add some healthy variety to their diets. It belongs to the same family of fish as bonito and albacore, which is the Scombridae family, which is commonly called the mackerel group. However, tuna belong to a tribe, called Thunnini. This “tribe” contains 15 species of tuna, most of which are enjoyed around the world in some sort of culinary tradition.
Tuna fish of varying species are found in all of the world oceans, and while different cultures enjoy different varieties, the health benefits are largely the same. Tuna fish are typically anywhere from 1 foot in length to 15 feet for a fully grown, long-lived example. While most tuna fish live between 3-5 years, some have been known to live for more than two decades. They regularly make extremely long migrations across the oceans due to mating and the seasons, sometimes thousands of miles in length. They are relatively easy to fish for, since a number of species organize themselves in large vertical columns near the surface of the water, ideal for catching large numbers quickly.
Tuna have been fished for since 2000 BC in Phoenicia, and evolutionarily, tuna fish appear to have been developed about 45 million years ago. To reduce the impact of overfishing for this high-demand food source, tuna farming has become a massive industry, with over 240 tuna farms in the Mediterranean Sea alone. The taste of tuna fish makes it perfect for eating as a tuna steak, in “burger” form, as a spread with mayonnaise on crackers or bread, in tuna salad, or any number of other varieties. It is versatile, delicious, inexpensive, and very good for you.
Pickling is a cooking method where the pickled food can be stored for months. Early days when referigeration was not in practice this was the method which helped millions to store the seasonal produce for a whole long year. For me pickling is an option for a rainy day. Whenever I’m tied up or not in a mood to cook or sick, I use up these pickled stuff with some rice gruel or simple rice and yoghurt.
I have used freshly ground spices and condiments for this pickle. Soak the chillies in hot water and deseed it. Grind all the ingredients in vineager. Everything should be dry and moisture and water free. Sterilize the bottles for storing the pickles. Marinate and fry the fish early and keep it clay pot so that the excess oil is drained out.
Since its tuna season, I made it with tuna. You can prefer your favorite fish for the same. I’m not a great fan of mustard, hence the lesser quantity of mustard. Try this out and let me know how it turned out to be.
Wash and drain the fish thoroughly.
Grind all the ingredients in the marinade to a fine paste and marinate the fish and rest for half an hour.
Deep fry this in hot oil and drain in clay pot for an hour.
Soak the red chillies for the base in hot water for half an hour,deseed and grind to a fine paste using vinegar.
Heat a pan with coconut oil to a high temperature. Add the garlic first. Fry till it slighlty changes its color.
Add the ginger followed by chillies and then the curry leaves. Drain on a paper towel.
In the same oil fry both the chilli paste until aromatic. Then add the salt and vinegar. Allow it to boil and then simmer on ow flame for 10 minutes.
Add the fish and the fried condiments. Adjust salt and add a teaspoon of sugar (optional) to balance the flavors.
Simmer for 5 minutes and take out of the stove. Keep it till it is cooled.
Transfer to air tight bottles and use when needed.