Pickled Halibut

Here’s a sweet and tangy dish that gets better with age. Make a batch and take it camping, enjoy it as an everyday snack, or include it on a summer party tapas tray. Be sure to cut the halibut in large pieces so the fish maintains its cellular structure when pickled. For the pickling method, you can choose to pressure cook to properly can, but due to the delicate flesh of halibut, it’s best to pour the cooled brine over the top of the fish, seal the jars by hand, and refrigerate until ready to serve.

Makes 1 (2-quart) jar

1 quart water

1 cup kosher salt

2 pounds fresh halibut fillet, skinned and cut into 1-inch pieces

Pickling & Spices

1 cup water

3⁄4 cup distilled white vinegar

3⁄4 cup apple cider vinegar

2 teaspoons yellow mustard seeds

1 tablespoon, plus 1 teaspoon black peppercorns, divided

6 garlic cloves, peeled, divided

3 bay leaves, divided

4 slices peeled fresh ginger

2 fresh thyme sprigs

1⁄2 yellow onion, peeled and thinly sliced

1⁄2 fennel bulb, thinly sliced

1 carrot, peeled and thinly sliced

2 fresh lemon slices

In a small pot over high heat, bring 1 quart of water to a boil. Add the salt, remove the pot from the heat, and allow the salt to completely dissolve. Then place the brine in the refrigerator to cool completely. When cool, add the halibut cubes, cover, and return to the refrigerator for 12 hours. Remove the halibut from the brine and rinse and pat dry the pieces; set aside.

In a saucepot over high heat, add the 1 cup of water, vinegars, mustard seeds, 1 tablespoon of the black peppercorn, 3 garlic cloves, 2 bay leaves, and the ginger. Bring to a boil, then reduce the heat to a simmer and add the halibut. Simmer for 5 minutes, then remove from the heat and refrigerate until cooled completely.

Sterilize 2 glass quart jars (or 4 smaller pint jars). Add the remaining garlic cloves, thyme sprig, and the 1 teaspoon of black peppercorns. Note: Divide evenly if using multiple jars. Carefully remove the halibut from the pickling brine and place in the jar(s), layering with the onions, fennel, carrots, and lemon slices. Finish with the remaining bay leaf. Next, strain the pickling brine to remove any corns or unwanted debris. Pour over the top of the fish until it is fully submerged, and the liquid reaches the top of the jars, almost overflowing. Seal the jars and refrigerate for up to 5 weeks. Serve with crackers, bread, on a salad, or by itself straight out of the jar.

>> For more stunning summer seafood recipes, be sure to snap up a copy of Spirited Cooking from the Pacific Northwest, available now via: fremontmischief.com. And for more details on SeaFare columnist James O. Fraioli’s upcoming projects, or to get in touch with him about your own cookbook idea, go to: culinarybookcreations.com