Pickled

A vinegar cure rather than a cooked marinade. The fish is steeped raw in vinegar, salt, and often sugar and spice, which firms it and turns it bright and tangy. This is the Scandinavian way with herring and the Spanish way with boquerones, white anchovies cured in vinegar instead of salt, softer and sharper than their brown salt-cured cousins. Eaten cold on rye or good bread, it cuts richness and wakes up a plate. The same fish pickled and salt-cured are two entirely different experiences.