Is It Possible to Pickle or Preserve Seafood?

Good Questions

Q: Dear Cooks in The Kitchn, it's often that we pot jams or pickle vegetables. What about seafood? Often we can get lovely jars of seafood marinated in olive oil and herbs from Spain or Italy — is it possible to make them at home? If so, how?

With some fresh seafood bought locally, it would be awesome to be able to preserve them and flavour them in the same way.
Any ideas?

Sent by Deb

Editor: Deb, there are certainly a lot of recipes for pickled and lightly preserved seafood. Seafood is a low acid food, however, so actual canning is much trickier; here are some guidelines on this:

Safe Canning Procedures - At the University of Minnesota Extension.

But you can pickle seafood and keep it in the refrigerator for a relatively long time. Here are some recipes to consider:

Pickled Shrimp - (pictured above) At A Yankee in a Southern Kitchen.
Spiced and Pickled Seafoods - At the UC Davis Seafood Network and Information Center.

Readers, have you ever preserved or pickled seafood?

Related: How To: Cook And Clean Dungeness Crab

(Image: Kim Morgan of A Yankee in a Southern Kitchen)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.