Fish Pickle

Fish Pickle, or Indian Achar, is a tangy, spicy, and savory condiment made by preserving fish in a blend of oil, vinegar, and a potent mix of spices. Originating from coastal regions of India, particularly Kerala and Goa, it features firm-fleshed fish like kingfish or mackerel as its star ingredient. The preparation involves marinating and frying the fish before immersing it in a spiced, acidic base for long-term preservation.

🍽️ Nutrition at a glance

This is a high-fat, high-protein, and low-carb condiment, with the majority of its calories coming from oil and fish. It is a rich source of protein, omega-3 fatty acids, and minerals like selenium and phosphorus from the fish, though it is also very high in sodium.

Nutrition breakdown

Calories	110 kcal
Protein	4.5 g
Carbs	2 g
Fat	9.5 g
Fiber	0.5 g
Sugar	1 g
Sodium	480 mg
Selenium	15 mcg
Phosphorus	65 mg
Omega-3 (EPA+DHA)	180 mg
Vitamin B12	0.8 mcg
Niacin (B3)	2.0 mg
Iron	0.9 mg
Potassium	95 mg
Magnesium	12 mg

Per 2 tablespoons (30 g) · estimated, varies by recipe

💡 What's interesting

Culturally, fish pickle is a prized homemade delicacy often prepared in large batches to last for months, serving as a taste of home for many. Nutritionally, the fermentation and vinegar-based preservation can enhance the bioavailability of certain nutrients, while the capsaicin from chilies may boost metabolism.