Provincetown Portuguese Cookbook

Appetizers

Acepipes

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

Edie Roderick

For each jar of preserved fish:

7 to 8 tinker mackerel

1 tsp. salt

2 tbsp. vinegar

Place the clean, raw fish into thoroughly washed and sterilized jars. Add the salt and vinegar. Fill each jar with enough water to cover the fish, but leaving about one-inch of air space in each jar. Put the tops loosely on the jars and place the jars in a kettle with enough water to come half-way up the jars. Bring to a boil and cover the kettle. Boil for 45 minutes.

Remove from the kettle and tighten the covers. Let the jars cool in a draft free area. The preserved tinkers can stay on the shelf for months. They can be eaten as is from the jar or drained, breaded and fried.