Author Topic: Pickled fish (Read 8994 times)

Hard_H2O · « **on:** Feb 09, 2004, 09:46 AM »

Caught some nice pike on Saturday. I have 2 quarts pickling right now. Here is a great recipe.

Pickled Fish

Cut fish into bite size pieces

1.   Cover fish with solution of 1 cup pickling salt to 1 quart water. Let stand in fridge for 48 hours. No longer.

2.   Drain. Cover with white vinegar. Let stand in fridge for 48 hours. No longer.

3.   Drain. Layer alternately fish and sliced onion. Cover with brine. Let stand in fridge 2 weeks.

Brine:   2 cups white vinegar
   1 ½ cups sugar
   1 tsp whole peppercorns
   1 tsp allspice
   1 tsp whole cloves
   2 tsp mustard seed
   4 bay leaves

ice dawg · « **Reply #1 on:** Sep 02, 2012, 03:23 PM »

PICKLED FISH

Soak fish overnight in saltwater.
This recipe will make one quart so put the same amount of ingredients in each quart.

1 Med Onion
3 teaspoons salt
½ to 3/4 cup sugar
2 teaspoons pickling spice
2 ounces or ¼ cup white port wine
Cut fish up into one inch squares.
Fill quart jars ¾ full with layers of fish and onions.
Add sugar and spices.
Fill with white vinegar and wine.
Place in refrigerator.

Shake jars well and turn them over daily
Ready in eight to ten days.

Works for Northern, Perch and Walleye.

Skipper · « **Reply #2 on:** Sep 02, 2012, 08:01 PM »

does your pickled pike turn out way too firm? My dad used to make it and it was almost hard.

It worked well with sunfish though, maybe because it wasn't so thick?

He is gone and the recipe was in his head. I just don't want to mess with it if that firmness is normal.

perchnut · « **Reply #3 on:** Sep 05, 2012, 09:09 AM »

what about the notion of having to 'deep freeze' fish prior to pickling. Ive read, and dont know how Id do it, but you should freeze fish at 0 degrees, to kill any 'lil critters' that might be lurking about in the fish. My dad used to pickle fish all the time, and we never had a problem with that,,,,,but just wondering....as I plan to put the smackdown on some pickeral this winter....

ice dawg · « **Reply #4 on:** Sep 05, 2012, 11:40 AM »

I haven't pickled pike for some years, but always froze them before pickling them. Here is some info about it. http://bestifusedby.com/Fish_Freezing.html

rgfixit · « **Reply #5 on:** Oct 02, 2012, 07:39 PM »

Good recipes all.
Always freeze your fish thoroughly before pickling. 4 days minimum. It kills any possible parasites.

To avoid off color and mineral taste, use only distilled water, Use only vinegar with an acid content of 5% or greater, use only canning, kosher or pickling salt. Other salt contains magnesium an calcium.

Finally, add a cup of good, semi sweet white wine to the brine. I like Pinot Griggio.

RG

Skipper · « **Reply #6 on:** Oct 02, 2012, 07:59 PM »

I tried it again, and it sucked. $:-\$

As long as them Swedes out in the woods keep making this stuff, I'm just gonna quit trying...

rgfixit · « **Reply #7 on:** Oct 05, 2012, 02:12 PM »

Quote from: Skipper on Oct 02, 2012, 07:59 PM

I tried it again, and it sucked. $:-\$

As long as them Swedes out in the woods keep making this stuff, I'm just gonna quit trying...

(Image removed from quote.)

Quit

You need step by step?
I'll save you

RG

bpiatt · « **Reply #8 on:** Oct 14, 2012, 07:35 PM »

They did a write up in one of the outdoor magazines on pickling pike. They said that pickling pike will cause all of the bones to dissolve so you don't have to worry about cutting out the "y" bones. Is this true?

rgfixit · « **Reply #9 on:** Oct 23, 2012, 02:03 AM »

Sometimes it's true. Kinda depends on the age of the pike and the pickling method. Cold packing won't do much to dissolve the bones. Hot packing will, but I don't like the results....too mushy. . It's better to fillet them so as to eliminate the Y bones.

RG

Rebelss · « **Reply #10 on:** Oct 23, 2012, 11:04 AM »

Quote from: Skipper on Oct 02, 2012, 07:59 PM

I tried it again, and it sucked. $:-\$

As long as them Swedes out in the woods keep making this stuff, I'm just gonna quit trying...

(Image removed from quote.)

The brand is bad??? I stick with the old "Elf" brand herring, which is now "Vita", and available at your friendly local Wallace World. But boy, has the price gone up!!!

backwoodswalker · « **Reply #11 on:** Oct 23, 2012, 07:51 PM »

Reb;
Get rid of that saltine and get a box of ritz or the wally world butter rounds. Much better. Pickled pike is my number 1 way to use a pike. Dont care for them cooked any way so far. Boiling it is pretty good too. Steve

Rebelss · « **Reply #12 on:** Oct 23, 2012, 08:20 PM »

Quote from: backwoodswalker on Oct 23, 2012, 07:51 PM

Reb;
Get rid of that saltine and get a box of ritz or the wally world butter rounds. Much better. Pickled pike is my number 1 way to use a pike. Dont care for them cooked any way so far. Boiling it is pretty good too. Steve

Um, Steve, that's SKIPPER's pic, not mine!!!!!!

Ritz is my only cracker!!!
Good point, though, maybe we can learn Skipper how to eat Herring properly!!! Besides, that hunk o' herring needs to be nestled on a white onion slice!
Jeez, Skipper, do I need to mail ya a pkg of Ritz and an onion??

Skipper · « **Reply #13 on:** Oct 24, 2012, 07:46 PM »

Pffft.... saltine is the way to go.

and real men park it on top of kraut!

Thats Mexico meets Finland meets Germany.... Kraut, herring, tortilla chip....

Makes my house smell FUNNY.

Rebelss · « **Reply #14 on:** Oct 24, 2012, 07:52 PM »

Quote from: Skipper on Oct 24, 2012, 07:46 PM

Pffft.... saltine is the way to go.

and real men park it on top of kraut!

(Image removed from quote.)

Thats Mexico meets Finland meets Germany.... Kraut, herring, tortilla chip....

Makes my house smell FUNNY.

Sure it's the kraut, herring, and chip??

Skipper · « **Reply #15 on:** Oct 24, 2012, 08:47 PM »

No, the smell is coming from my internal organs decaying from over exposure to ethnic food.

Rebelss · « **Reply #16 on:** Oct 24, 2012, 08:50 PM »

Now I'm really glad I brought THAT up.

backwoodswalker · « **Reply #17 on:** Oct 30, 2012, 10:14 AM »

Reb, oops sorry about that

Skipper, there is something seriously wrong with that tortilla kraut and pickled fish idea. We have a local rabbit club feed this spring and I always take a gallon of pickled fish. I am gonna take a jar of kraut and bag of chips and see who has the nads to try em.

Might be a good "hangover cure". I think it would clean you out one way or another.

Steve

Rebelss · « **Reply #18 on:** Oct 30, 2012, 10:17 AM »

Just might clean the whole place out...

backwoodswalker · « **Reply #19 on:** Oct 30, 2012, 10:30 AM »

It might. I know as the day progresses and the guys "get a tune on" they will try it. I cant even imagine what it would taste like. Maybe a dash of Franks hotsauce on top for a little kick, eh? Steve

Rebelss · « **Reply #20 on:** Oct 30, 2012, 10:33 AM »

I would think that a small bowl of Horseradish dippin' sauce, too, might light the final candle...
Uh-oh, SKIPPER, do NOT try this at home!!!!!!

Skipper · « **Reply #21 on:** Oct 30, 2012, 07:51 PM »

Quote from: backwoodswalker on Oct 30, 2012, 10:14 AM

Reb, oops sorry about that Skipper, there is something seriously wrong with that tortilla kraut and pickled fish idea. We have a local rabbit club feed this spring and I always take a gallon of pickled fish. I am gonna take a jar of kraut and bag of chips and see who has the nads to try em. Might be a good "hangover cure". I think it would clean you out one way or another. Steve

I wonder how pickled rabbit and chips would taste....

Just get kraut in a plastic bag from your meat department and you will like it. That canned stuff is unfit to feed a Swede, and the jar kraut ain't much better. This stuff tastes good on everything, even oatmeal! The only way to beat it is to make your own, or marry a giant hairy German woman to make it for you.

http://www.greatlakeskraut.com/KrrrrispKraut.html

Close second, a little too salty.

http://www.schweigertmeats.com/Products/Other-Favorites.aspx#

Try it on your eggs!

backwoodswalker · « **Reply #22 on:** Oct 31, 2012, 08:30 AM »

Skip, You don't have to convince me. I love kraut. Especially homemade in our old redwing crock. Home made is the way to go. Stuff in store has a total different taste, Not good either. Open up a pint jar and some bread with a little garlic and lunch is ready. Steve Yes we can our own.

pikeinator · « **Reply #23 on:** Jan 03, 2013, 09:46 PM »

Quote from: Skipper on Oct 02, 2012, 07:59 PM

I tried it again, and it sucked. $:-\$

As long as them Swedes out in the woods keep making this stuff, I'm just gonna quit trying...

(Image removed from quote.)

A 1,000 Swedes
ran through the weeds
to catch one sick Norweigan

pikeinator · « **Reply #24 on:** Jan 03, 2013, 09:50 PM »

Quote from: Skipper on Oct 02, 2012, 07:59 PM

I tried it again, and it sucked. $:-\$

As long as them Swedes out in the woods keep making this stuff, I'm just gonna quit trying...

(Image removed from quote.)

Yumpin Yimmini, That looks good! It's better than candy!

mricefish · « **Reply #25 on:** Jan 05, 2013, 10:16 AM »

How about the Y bones when you pickle your pike? Do you still take them out or not? My neighbor pickled some small northern last year said he just filleted them out like normal fish and did not take the Y bones out. put them in the brine did all you need to do to pickle them and it more or less dissolved the bones. I had some and there were not any bones in it so I am thinking that is what happend. I have some we got yesterday and want to try to pickle them for the first time here and thought i would ask. see some good recipes and going to give it a try here in the next day or so, hope it turns out. The fish we are going to use were small pike 18inches or so i would say if you use a really big fish I am thinking the y bones would be too big to dissolve then.

Hard_H2O · « **Reply #26 on:** Jan 07, 2013, 12:01 PM »

Quote from: mricefish on Jan 05, 2013, 10:16 AM

How about the Y bones when you pickle your pike? Do you still take them out or not? My neighbor pickled some small northern last year said he just filleted them out like normal fish and did not take the Y bones out. put them in the brine did all you need to do to pickle them and it more or less dissolved the bones. I had some and there were not any bones in it so I am thinking that is what happend. I have some we got yesterday and want to try to pickle them for the first time here and thought i would ask. see some good recipes and going to give it a try here in the next day or so, hope it turns out. The fish we are going to use were small pike 18inches or so i would say if you use a really big fish I am thinking the y bones would be too big to dissolve then.

I do not take out the Y-bones when pickling them slime baggers. I just fillet them and cut the fillets up into bite size hunks.

dwhitlock · « **Reply #27 on:** Dec 11, 2014, 06:51 AM »

Sounds good

rgfixit · « **Reply #28 on:** Dec 18, 2014, 03:30 PM »

As a matter of fact, I pickled some perch today

Rg

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Author Topic: Pickled fish (Read 8994 times)