Fish pickle is a traditional delicacy popular in many coastal regions, especially in South Asia. It's a flavorful condiment made by marinating fish pieces in a blend of spices and preserving them in oil. The fish used can vary depending on regional preferences, with popular choices including rohu, hilsa, or mackerel.

The process of making fish pickle involves marinating fish pieces with a mixture of spices such as red chili powder, turmeric, ginger-garlic paste, and vinegar. The marinated fish is then fried until golden brown to enhance its flavor and texture. Separately, a tempering of mustard seeds, fenugreek seeds, curry leaves, and asafoetida is prepared in mustard oil. The fried fish pieces are added to this tempering along with additional vinegar and salt, ensuring they are well coated with the flavorful mixture. The pickle is then allowed to cool before being transferred to clean, dry jars and topped with extra mustard oil for preservation.

Fish pickle is known for its robust flavor profile, combining the natural taste of the fish with the tanginess of vinegar and the spiciness of the masala. It has a rich aroma and a tantalizing taste that makes it a versatile accompaniment to various dishes. Fish pickle can be enjoyed with rice, roti, bread, or as a side dish with a main course. It's also often served during festive occasions or as a special treat for guests. Additionally, homemade fish pickle can be stored for an extended period, allowing the flavors to mature and develop over time.