Posted his last year. Came out great with togue and smelt too!
Pickled Fish Recipe: In Wine
Cut the filleted fish (about 1.5 pounds) into chunks. Make a salt brine by adding 1 cup of salt to a quart of water. Add the fish chunks to the brine in a large glass jar or other glass container, and refrigerate for 48 hours. Drain and add enough white vinegar to cover the fish. Refrigerate for another 48 hours. Drain. In glass jars make a layer of fish followed by a layer of thinly sliced onion, more fish, and so on until each jar is almost full.
Make pickling brine by boiling for five minutes: 2 cups of white vinegar, 1 cup of sugar, 1/2 cup of white wine, 1/4 piece of sliced lemon squeezed (and add the squeezed portion), and a tablespoon of pickling spices. Let the brine cool and pour enough into each jar to fill it to the top. Refrigerate for 7 days. Yes, itís a long wait.
Read more: http://www.in-fisherman.com/recipes/pickled-fish-recipe/#ixzz41eMXYvJq
I will try it with some other fish as well. I bet white perch would be good that way.
So hereís the deal with the pickling. Fillet. I took the rib cage off via filleting from the back toward the abdomen. The bones go soft in the pickle, so no biggy if theyíre left in. Cube the fish into 1X1″ pieces. For 3-4 fish: 1 cup salt, 5 cups water. Make a brine. Let the fish sit in the brine for 96 hrs. Drain. Cover fish pcs with white vinegar. Let soak for 96 hrs. Drain. Prior to jarring, make and chill a brine solution of 1.5 cups white sugar, 2 cups vinegar, 2 tbsp pickling spice or other aromatics of choice. Pack jars tightly, pour on brine, and eat from a week later to a few months later. Too long and the texture goes mushier Ė when fresh and with 96 hr cure times, the texture is pleasant, dense, and if you hate pickled fish, these could easily change your mind. They changed mine. Iím sure you could use less salt and sugar, but to me, these are like junk food Ė like tying into a bag of chips. Now: patience. Hard to wait that first week. Need to catch more whitefish.