Fish pickle is not one single product. It is an umbrella term that covers everything from small dried anchovies cooked in spiced oil to chunks of larger fish preserved the same way, and knowing which kind you are buying changes what you should expect on taste, texture, and price.
In most Indian kitchens and packaged products, when a label says fish pickle without specifying the fish, it is very often made with anchovies, sometimes called nethili or kozhuva depending on the region. Anchovies are small, hold their shape well through slow cooking, and take on spice quickly, which makes them a practical choice for a preserved pickle format.
Fish Pickle vs Anchovy Pickle: What Is the Actual Difference
If you search for fish pickle, anchovy pickle results will usually show up alongside it, and that is not a mistake. Anchovy pickle is a specific type of fish pickle, not a separate category. Think of fish pickle as the broad search term people use, and anchovy pickle as the more precise name for what is often inside the jar.
This matters when you are comparing products online. A jar labelled fish pickle and one labelled anchovy pickle from the same brand may well be identical. If you want to know exactly what is in your jar, check the ingredient list rather than relying on the product name alone. You can see the full ingredient list on PuliPOP's anchovy pickle product page.
How Fish Pickle Is Actually Made
The process for a proper fish pickle follows the same broad logic as any Indian meat or fish pickle, clean the fish, cook it down with spices, and preserve it under oil. But fish brings its own set of considerations that meat does not.
Cleaning and Preparing the Fish
Fish needs thorough cleaning before it goes anywhere near a pickle pot. For small fish like anchovies, this typically means removing the head and gutting each piece by hand, since there is no shortcut that does not affect quality. This is genuinely one of the more labour intensive parts of the process.
Cooking the Fish Down
The fish is fried or slow cooked until the moisture content drops significantly. This step is critical for two reasons, it develops flavour, and it removes the excess water that would otherwise make the pickle spoil faster. A fish pickle that has not been cooked down enough will feel wet and will not hold up over time.
Building the Spice Layer
Fish pickle spice bases usually lean on red chilli, mustard seed, curry leaves, ginger, garlic, and a souring agent like tamarind or vinegar. Kerala style fish pickle in particular tends to use tamarind for its sourness, which is part of what gives fish pickle from the Kerala fish pickle region its distinct tang compared to versions from other states.
The Oil Seal
As with all traditional Indian pickles, the finished fish and spice mixture gets sealed under oil. PuliPOP uses cold pressed gingelly oil for this, the traditional choice in South Indian pickling that holds up well against the natural oils already present in fish. The oil seal is what allows the pickle to be shelf stable without needing chemical preservatives, provided the fish underneath was cooked down properly first.
Why Fish Pickle Needs More Care Than Other Non Veg Pickles
Compared to chicken or buffalo pickle, fish pickle has a narrower margin for error. Fish has a higher natural moisture and fat content, which means the cooking stage has to be done thoroughly or the final product will not preserve well. This is a fair question to ask any brand you are buying from, how is the fish cleaned, and how long is it cooked before it goes into the jar.
What to Look for When Buying Fish Pickle Online
Check the bone content, anchovy based fish pickle often includes small, soft bones that are typically fine to eat once properly cooked, while larger fish pickle may have bones that need to be picked out. Consider the regional style, Kerala fish pickle tends to be tangier and more tamarind forward, while other regional styles may lean more on chilli or vinegar. Look for ingredient transparency, a short, readable ingredient list is generally a good sign in this category. And factor in freshness of production, small batch fish pickle made recently will generally have a more vibrant flavour than jars that have sat in a warehouse for months.
FAQ
Is fish pickle the same as anchovy pickle?
Anchovy pickle is a type of fish pickle, made specifically with small anchovies. Fish pickle is the broader term and can include other fish, though anchovy based versions are the most common in packaged Indian products.
Does fish pickle need to be refrigerated?
A properly made fish pickle sealed under oil is shelf stable at room temperature before opening. Refrigeration after opening helps maintain freshness for longer, especially in warm or humid climates.
Why is Kerala fish pickle different from other fish pickle?
Kerala fish pickle typically uses tamarind as its main souring agent, giving it a tangier profile compared to versions from other regions that may rely more on vinegar or chilli for their character.
Is fish pickle safe if it contains small bones?
Fish used in pickles like anchovies are cooked for long enough that any small bones typically soften considerably. If bone content is a concern for you, check the specific product listing before ordering.
PuliPOP's anchovy pickle is made fresh in small batches with cold pressed gingelly oil, no preservatives, and nothing hidden on the label.