As someone with few opportunities to spend a lot of time in the kitchen, I try to do as much preparatory work as possible on my day off and then just have things I can throw together and stick in the oven/pan/microwave when I'm ready to eat. I'm also trying to up my consumption of fish, so I've got some bags of frozen sardines in my freezer at the moment, and I want to do something with a bit more flair than thawing them the day-of and then sticking them in the oven.
I have interest in pickling the tasty little buggers whole in a mason jar–for small fish, I'm a fan of eating the whole thing, guts included–and pulling them out for a quick roast in the oven on the day I intend to eat them. I have three questions.
1) Is there any reason frozen fish would not be suitable for pickling after thawing?
2) How long could I expect them to last if pickled? Really, I only need them to stay safe for 1 week.
3) Any suggestions you fine folks may have for flavorings.
Cheers.
Best Answer
I have no personal experience, so I can only say what I've found on the web:
There's a guide to pickling fish on the University of Minnesota website:
(Emphasis added as it relates to your questions)
From the above, it sounds like you've got a good window for pickling, 4-6 weeks, which is much longer than your one week need... though it will likely take a few days for them to get pickled.
As to the frozen fish question, I guess it depends on if you can guarantee your fish is high-quality... the article says to use "high quality fresh fish", which sounds like you might have an issue, though their page that discusses more directly the method of pickling fish, lists freezing them below 0 F (-18 C) as a method to kill tapeworms that may be present in the fish:
This page from an Alaskan source says that frozen fish is fine as long as it's thawed and they recommend brining to kill parasites.
As to recipe suggestions, that's actually out of our scope of discussion but there are tons of recipes out there on the web including some in the links I've included here.