Is It Possible to Pickle or Preserve Seafood?

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and Editor-in-Chief of Kitchn, and the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Aug 5, 2010
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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?

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Related: How To: Cook And Clean Dungeness Crab

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

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