home pickling salmon

Asked December 5, 2012, 3:11 PM EST

I have your publication pnw0183. Is there any other publication or information source you can recommend for pickling salmon? Is it possible to substitute some or all of the vinegar with some type of white wine when pickling salmon? I have a good pH meter. Thank you. Dan

Pennsylvania food safety home food preservation salmon

1 Response

For pickling fish, we recommend you stay with this, or other State Extension webistes, such as this published by University of Minnesota: http://www1.extension.umn.edu/food-safety/preserving/meat-fish/preserving-fish-safely/#section-four. I do not recommend substituting white wine for vinegar. It is important to follow the given reciepes, especially when it comes to addition of acid (vinegar). Please feel free to contact me if you have additional questions (mwb124@psu.edu).