Turkish Pickled Fish
Nutrition
Calories: 796.4 kcalCarbohydrates: 1.66 gProtein: 119.35 gFat: 31.86 gSaturated Fat: 4.83 gCholesterol: 229.63 mgSodium: 1934.52 mgFiber: 0.05 gVitamin A: 10.6555 IUCalcium: 84.98 mgIron: 4.01 mg
Ingredients
- 2 lbs tuna kingfish, bonito or Spanish mackerel, cut into about 6 steaks, 1 inch thick, skin removed
- 2 tbsp salt
- 1 tbsp sugar
- 1 cup olive oil or enough to cover the fish
- Juice of 4 or 5 lemons or limes
- 1 large Spanish onion peeled and chopped fine
- 3 tbsp parsley or cilantro chopped
Instructions
- Sprinkle both sides of the fish steaks generously with salt and the sugar. Place the fish close together in a 9x13-inch plastic pan, making a second layer if needed. Cover the pan tightly with plastic wrap. Place a heavy object, such as a brick, over the fish to weigh it down. Refrigerate the fish for at least 2 days.
- Rinse off the salt and sugar. Remove all the bones and cut the fish into 1 -inch pieces. Place the fish in a bowl and cover with the olive oil. Refrigerate overnight.
- The next day, drain the oil and pour the lemon or lime juice over the fish. Sprinkle with the onion and then the parsley or cilantro. Serve with toothpicks.