Full Pickling

Any fish to be pickled for longer preservation, two to three months, must first be cured in brine. May I suggest, considering the difficulty of finding the totally fresh fish that is needed for pickling without problems, that you do not launch yourself into long-term pickling, unless:

• You have done this with professionals or older people who have done it for years, and/or
• You live at the seashore, in a cold climate, and have the proper refrigeration a