Years ago, I worked with a native Alaskan guy who brought in pickled salmon to work and shared it. I acquired the taste for pickled fish on a couple visits to Poland where pickled herring is practically a delicacy.
This year, I finally buckled down and made a batch of pickled salmon. I did a lot of research, but didn't find much on here about specifics. Here are a couple questions for anyone that has done it before. Do you just leave it soaking in the vinegar until ready to eat even after the pickling process has taken place? Also how long should it sit in the vinegar before considered pickled (I've read 1-5 days)?
I expect it will keep in the fridge for about 5-6 weeks. Is this in line with what others have found?
Any info is greatly appreciated, particularly if it is firsthand experience.