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Author Topic: Pickled Fish  (Read 1858 times)

potatoe

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Pickled Fish
« on: Dec 24, 2016, 04:24 PM »
Has anyone tried pickling pan fish and if so how did it turn out and could you post recipe / process.

Idahogator

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Re: Pickled Fish
« Reply #1 on: Dec 24, 2016, 04:35 PM »
More than you'd ever want to know, potatoe.       :thumbsup: ;)2

                        CLICK THIS
      

missoulafish

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Re: Pickled Fish
« Reply #2 on: Dec 26, 2016, 05:53 PM »
good info.
Im getting ready to try it!

capt.crappie

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Re: Pickled Fish
« Reply #3 on: Dec 26, 2016, 07:28 PM »
Put  them in some tequila. They will get pickled   :roflmao: :roflmao: :roflmao:

potatoe

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Re: Pickled Fish
« Reply #4 on: Dec 26, 2016, 07:34 PM »
I have catfish in the fridge starting the process, found a video on youtube that looked pretty good. 5 days sitting in the fridge with salt and vinegar started today

esox_xtm

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Re: Pickled Fish
« Reply #5 on: Dec 26, 2016, 07:35 PM »
Put  them in some tequila. They will get pickled   :roflmao: :roflmao: :roflmao:

Sounds like a waste of good tequila to me.....  ;)2
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IceGunner

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Re: Pickled Fish
« Reply #6 on: Dec 27, 2016, 01:09 PM »
I use this recipe and my family loves it
http://www.cooks.com/recipe/mk19r15c/barbs-pickled-fish.html
I like to use white bass just because I would rather fry the tastier panfish but they will certainly work just as well
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rgfixit

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Re: Pickled Fish
« Reply #7 on: Jan 03, 2017, 07:11 AM »
Use only thoroughly frozen fish for this recipe.
Vinegar must be at least 5% acidity.
Kosher or sea salt or pickling salt and distilled water only to avoid mineral taste.

Brine:
Dissolve enough salt in a large glass bowl of cold water to float a raw egg.
Cut up fish into pieces and brine in refrigerator for 6-8 hours.

Pickling:
3 c. White vinegar
2 c. Sugar
1 cup semi sweet white wine......something you like to drink ;D
2 tbsp. Pickling spices
Bring all ingredients to a boil and allow to cool to room temperature. Do not use aluminum pans. I picked up a stainless steel pot at goodwill for making pickling.

Drain and rinse the fish in cold water.
Fill jars with layers of sweet onion and fish.
Strain the pickling mixture and pour over fish till covered.
Tap jar on counter and poke down in with a wood object to remove air bubbles. I use chop sticks.

Refrigerate about a week if you can stand to wait that long. Consume within 30 days........like that's going to be a problem. ;D

Enjoy!
Rg
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perchnut

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Re: Pickled Fish
« Reply #8 on: Jan 03, 2017, 08:29 AM »
Great suggestion RG.  I just put about a dozen leftover fillets that I had thawed but didnt cook this weekend.  Couple folks didnt show up.  Their loss, my gain.  Love pickled fish!! 

smeltbuster

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Re: Pickled Fish
« Reply #9 on: Jan 03, 2017, 08:43 PM »
My recipe is similar  to rg's, but I also add thinly sliced lemons & limes, not too many though, & also some orange slices. Also, pickling works really well on pike fillets, the vinegar breaks down the Y- bones so you can eat them w/ no problem !
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potatoe

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Re: Pickled Fish
« Reply #10 on: Jan 05, 2017, 06:23 PM »
recipe I used is very similar to what RJ posted, I gave it a try only after a couple days in fridge. My first impression is was really sweet, then I watched a few more videos and most say to wait 5 - 10 days after you put in jar.

Holding out a few more days until I try it again

I did not strain the pickling juice, so my jars have the seasoning in them - not sure if that matters

this is the recipe I used

https://youtu.be/giRuFxjHCEs

smeltbuster

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Re: Pickled Fish
« Reply #11 on: Jan 05, 2017, 07:36 PM »
Leave them in the juice, for 5- 7 days , & then eat  ;D.  I really don't know what the shelf life is, but it is good for at least a week, unless my sons stop over & find it, after that, its like 15 minutes, less, if I have crackers around  ;D.
"Yes officer, my chocolate lab did shoot me,with my brothers 12 gauge"!  11-8-87,true story!          "Sorry were late mom,Chris & me just got done with a cow hunt,we each got a big black Angus with our muzzleloaders"!  (the Christmas eve cow hunt w/ my son; 2004 !

rgfixit

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Re: Pickled Fish
« Reply #12 on: Jan 06, 2017, 04:41 PM »
recipe I used is very similar to what RJ posted, I gave it a try only after a couple days in fridge. My first impression is was really sweet, then I watched a few more videos and most say to wait 5 - 10 days after you put in jar.

Holding out a few more days until I try it again

I did not strain the pickling juice, so my jars have the seasoning in them - not sure if that matters

this is the recipe I used

https://youtu.be/giRuFxjHCEs


I strain it because I don't like the seasonings stuck in my teeth. Back off the sugar if you want less sweetness. But they're definitely better after a week or two.

Rg
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esox_xtm

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Re: Pickled Fish
« Reply #13 on: Jan 06, 2017, 06:03 PM »
Just like your pickled sausage Rg, tryyyyy to leave it long enough to get there.  ;D I did bratwurst last year. Didn't last long...

As far as seasonings left in or not. I kinda like crunching a whole coriander corn with my fish (and probably onion too).  ;)2
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MeatHunter

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Re: Pickled Fish
« Reply #14 on: Jan 08, 2017, 08:03 PM »
So far, I've only pickled pike. However, i do have a nice bag of Rainbow Trout chunks that are thawing as we speak to try pickling with. Also have a bag of very small perch fillets to use next.
If your searching the net for recipes, you might come across some that state the use of Silver Satin wine to use. That wine is no longer being produced. A GREAT replacement for that is a Fairbanks White Port.
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missoulafish

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Re: Pickled Fish
« Reply #15 on: Jan 08, 2017, 08:09 PM »
ive seen a lot of recipes say add wine. Just adding a different flavor is all?

beeverfishing

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Re: Pickled Fish
« Reply #16 on: Jan 08, 2017, 10:21 PM »
So far, I've only pickled pike. However, i do have a nice bag of Rainbow Trout chunks that are thawing as we speak to try pickling with. Also have a bag of very small perch fillets to use next.
If your searching the net for recipes, you might come across some that state the use of Silver Satin wine to use. That wine is no longer being produced. A GREAT replacement for that is a Fairbanks White Port.

I was just wondering if you could use trout.  Let me know how it turns out..

Anyone else ever pickle trout ??  Turn out ok ??
  

Snakehunter

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Re: Pickled Fish
« Reply #17 on: Jan 09, 2017, 07:02 AM »
I have pickled pike, whitefish, herring, walleye and goldeye. Never tried trout because I usually smoke it if I don't bake or bbq it.
My favourite fish to pickle are whitefish and pike as they hold up well and take to pickling well.



potatoe

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Re: Pickled Fish
« Reply #18 on: Jan 15, 2017, 06:21 PM »
Getting better with time, next time I will back of the sugar a bit

rgfixit

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Re: Pickled Fish
« Reply #19 on: Jan 16, 2017, 06:11 PM »
It's all a matter of your own taste. Sometimes I leave the sugar out altogether. You can change the wine variety and change the flavor, but, dry wines don't taste too good to me.

Cider vinegar also works well. Adds a bit of sweetness as well.
Rg
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