Kenneth S. Hildebrand, Jr
PNW 183 | Revised April 2009


Preserving seafood with vinegar or citrus juices is one of the easiest food preservation methods known, but can yield a dangerous product if not properly prepared. Fish with high oil content (Chinook salmon, sturgeon, candle fish, anchovies, sardines, striped bass, and black cod) make the best pickled dishes. This brochure presents a basic pickling recipe and detailed procedural information for preparing and storing safe, tasty aquatic foods.

About the authors

Kenneth S. Hildebrand, Jr
Oregon State University

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