Pickling fish has been practiced in Scandinavian countries, Japan, India, Korea and Northern Europe for centuries, as a great way to preserve excess fish for later.
Pickled fish must be stored in the refrigerator and must be used within 4 to 6 weeks.
fish pickle
Best moms Recipe – Amma’s fish curry recipe
Amma’s Fried Mackerel This recipe reminds me of my favorite Aunty (my best friend’s mom). She was Konkani and use to make most amazing fried fish. In this recipe, the masala is stuffed into the mackerel. Mackerel is the best fish for this recipe although you can use pomfret ( fish ) as well. This…
