On 1/24/2011 9:11 AM, Connie TC wrote:
> On Jan 23, 12:35 pm, (Andrew Gabriel)
> wrote:
>> Each Christmas (and occasionally at other times), I do a whole salmon
>> as Gravad Lax. Recipe is my own which I have developed over time and
>> with experimentation and I won't claim a scandanavian would recognise
>> it as Gravad Lax, but it's very much liked by my family. One thing I
>> do which is unusual (unique as far as I know) is that I very accurately
>> measure the sugar and salt to match the fish weight, so that when the
>> fish is ready, it's in osmotic equilibrium and can be left in the
>> pickling mix without continuing to turn into something resembling a
>> piece of tough leather.
>>
>> Anyway, this Christmas I wasn't too well, and although I prepared the
>> Gravad Lax, it wasn't eaten because I thought afterwards there was a
>> chance I might have been unknowingly infectious when preparing the fish,
>> and pickling doesn't kill viruses.
>>
>> 4 weeks later, I still have the fish in pickle. It's been refrigerated
>> all this time. I opened it, smelled it, and tasted a little, and it
>> seemed fine. Had some more the next day, and had no ill effects, and
>> it is very nice. So I conclude from this that it's kept fine for 4 weeks;
>> I've never previously kept it for more than a week after it was ready,
>> before it was all eaten.
>>
>> So my question is - how long should pickled fish like this keep?
>>
>> --
>> Andrew Gabriel
>> [email address is not usable -- followup in the newsgroup]
>
> First Hi All, its been quite a while since I posted since I had to
> find a new way to read this group because my server dropped News
> groups. Its great to be back. Now back to the question.
>
> I have no idea how this is pickled however I make a pickled fish that
> is something like pickled herring and I make an ice cream bucket at a
> time and then keep it in the refrigerator until gone, the current
> bucket has been there for a couple of years (at least) and they are
> still great.
>
> Connie TC

Welcome back Connie, what sort of fish do you pickle?