| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | lb | Lake trout or whitefish, use |
| heads | ||
| 1 | t | Salt |
| 3 | c | Water |
| 2 | Onions, sliced | |
| 1/2 | c | White vinegar |
| 1 | T | Mixed pickling spices |
| 1/4 | c | Sugar |
| Extra salt to taste |
INSTRUCTIONS
Cut fish into 2-inch pieces. Place in a 4 quart saucepan, add salt, water, and 1 sliced onion. Bring to a boil. Lower the heat, cover and simmer about 15 minutes until the fish just flakes. Discard the heads, and place the fish carefully in a large bowl, in layers with the remaining onion. Measure 2 1/2 cups of the broth, add remaining ingredients, bring to a boil, and cook 5 minutes. Pour over the fish. Chill at least 24 hours before serving. This will keep several days. Serves 5-6 "The Jewish Cookbook" by Mildred Grosberg Bellin Posted to EAT-L Digest 13 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 14, 1997
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 16
Total Fat: 2g
Cholesterol: 0mg
Sodium: 2360.3mg
Potassium: 449.8mg
Carbohydrates: 81.2g
Fiber: 4.6g
Sugar: 59.2g
Protein: 3.3g