Soused Fish Food

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SOUSED FISH



Soused Fish image

My grandfather was a professional fisherman and used to make this all the time. Delicious on toast for breakfast. The vinegar in this recipe dissolves any small bones after a few weeks.

Provided by SouthAussie

Categories     Spreads

Time 1h15m

Yield 25 serving(s)

Number Of Ingredients 5

50 mullet fillets (any fish can be used)
1 brown onion
2 tablespoons olive oil
2 teaspoons salt
white vinegar

Steps:

  • Lay out the fish fillets in the bottom of a casserole dish.
  • Sprinkle the salt on top.
  • Slice the onion into rings and spread on top.
  • Pour the oil on top.
  • Add enough vinegar to just cover the fish fillets.
  • Cover dish and cook for one hour at 180°C.
  • Cool and store in a sealed container in the refrigerator.
  • The fish taste great fresh but get better after a few weeks.

Nutrition Facts : Calories 289.9, Fat 10.1, SaturatedFat 2.8, Cholesterol 116.6, Sodium 340.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 46.1

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