Pickled Fish Salad with Potatoes and Greens Recipe

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Pickled Fish Salad with Potatoes and Greens
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  1. Clean and fillet fish (steps 1 through 3 of You Found the Fish, below). Put in a shallow 8- or 9-in. glass baking dish.
  2. Combine 3 tbsp. vinegar, the lemon juice, 1 tsp. salt, and 1/4 cup water in a cup. Pour over fish. Chill, covered, 2 hours.
  3. Combine remaining 1 1/2 tbsp. vinegar, 1/2 tsp. salt, the oil, and pickling spice in a large bowl. Set dressing aside.
  4. Simmer potatoes in a small saucepan with water to cover until tender when pierced, 10 to 15 minutes. Drain, let cool briefly, then quarter and return to pan. Mix gently with half the dressing and let cool.
  5. Add peppers to remaining dressing and let stand until ready to serve.
  6. Drain fish and cut into 1 1/2-in. pieces. Mix gently with pepper mixture. Add salad mix and potatoes and toss to coat.
  7. You Found the Fish-Now What? Some markets will clean them for you, but if not, you can do it yourself easily enough-it just takes a little practice.
  8. SCALE AND CUT. Scrape off the scales gently with fingertips. Cut through both sides of belly 1/4 in. from edge, from collar to tail.
  9. CLEAN. Pull out the guts; rinse the fish inside and out. Snip off fins.
  10. FILLET (RAW). Score fish all the way around collar just to the bone. Slide your index finger into cut on one side of collar and your middle finger into the other side. Slide your fingers along spine to tail, pulling fillets free. Cut off tail and pull out any remaining bones.
  11. FILLET (COOKED). Make 3 cuts through flesh to bones: along the length of the spine (to one side of it), at collar, and just above tail. Slide knife under fillet to free it from spine, and lift it off. Pull up tail and lift off spine and head to free bottom fillet. Pull out any remaining bones.
  12. Note: Find these little fish at some grocery stores, fish markets (you might need to order them), and Asian markets. If you live near a coastal town, head to the docks-fresh anchovies and smelt are often sold as bait. Look for fish with bright eyes, shiny skin, and a mild aroma. They're very perishable, so plan to cook them the same day.
  13. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6540.8 Kcal (27385 kJ)
Calories from fat 5917.24 Kcal
% Daily Value*
Total Fat 657.47g 1011%
Cholesterol 4137.31mg 1379%
Sodium 4309.49mg 180%
Potassium 1228.7mg 26%
Total Carbs 106.96g 36%
Sugars 38.13g 153%
Dietary Fiber 19.6g 78%
Protein 43.63g 87%
Vitamin C 225.5mg 376%
Vitamin A 24mg 801%
Iron 42.1mg 234%
Calcium 264mg 26%
Amount Per 100 g
Calories 378.07 Kcal (1583 kJ)
Calories from fat 342.03 Kcal
% Daily Value*
Total Fat 38g 1011%
Cholesterol 239.14mg 1379%
Sodium 249.1mg 180%
Potassium 71.02mg 26%
Total Carbs 6.18g 36%
Sugars 2.2g 153%
Dietary Fiber 1.13g 78%
Protein 2.52g 87%
Vitamin C 13mg 376%
Vitamin A 1.4mg 801%
Iron 2.4mg 234%
Calcium 15.3mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 184.8
  • 183

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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