DailyDelish Questions and Answers
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in a plastic or glass bowl place the diced fish and add 5/8 cup of plain, non-iodized canning salt. cover with enough white vinegar (about 2 cups). stir to incorporate and refrigerate 5 days, stirring each day. after the 5 days of soaking the fish, it's time to make the pickling solution to store the fish in.

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