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Pickled Tuna

5 lb. sliced fresh Tuna (or other firm-flesh fish)
Salt to taste
2 cups oil
3 large onions, cut into rings
5 cloves garlic
1 pint vinegar
4 bay leaves
1 Tbsp. black peppercorns


Salt fish slices and fry until brown on both sides. Place in crockery jar or earthenware casserole in layers. Fry onion and garlic slices in the same oil about 5 minutes. Add vinegar, bay leaves and peppercorns; heat to boiling and pour over fish. If necessary, add more vinegar to make sure fish is completely covered. Store in a cool place AT LEAST 24 hours. It will keep almost indefinitely. Use as any pickled fish or meat. Try some herring or salt Cod recipes. Reclosable plastic bags are great for storage aboard.





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