Pickling Salmon with Mark Titus

Let filmmaker and Eva's Wild founder, Mark Titus walk you through the magic of pickling wild salmon!
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[@FishTramp]

Cut all the fat off! The fat leaves a real fishy taste.

[@jaredallison6048]

How much vinegar and water in the pickling solution?

[@treich1234]

good question

[@simonwarburton6235]

For every cup of water add two cups of white vinegar or white wine vinegar.
Bring to boil with a table spoon of sugar dissolved then let cool before filling sterelised jars.

[@ezekielbrockmann114]

It depends on the concentration of the vinegar.

[@kayanaleung2216]

how many weeks does the salmon last?

[@EvasWild]

My experience is you’re good for 2 weeks or so!