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OK - enough - now you folks are making me hungry! great notes on the smoking - would really appreciate if you can explain/show the butterfly method to remove bones - we have always left them whole - but its a bit of a pain with the kids - to be careful with the bones.Now speaking of fish - we regularly use Ciscos/tulibee to make something really close to pickled herring- if anyone wants the recipe - let me know its pretty simple.Thanks all.
Heard that their are sandy beaches nicer than Grand. People don't realize that this is the 12th largest freshwater lake in the world and is 30% larger than Lake Ontario and almost as big as Lake Erie.
O.K HOW ABOUT THAT RECIPE BOOTSIE! COULD YOU USE LITTLE JACK FISH, AND DOES YOUR RECIPE MELT THE BONES?
THANK YOU SOO MUCH FOR TAKING THE TIME TO POST YOUR RECIPE.MY MOUTH'S WATERING ALREADY. Pickled Fish ( Fillets for5-6 lbs fish,) BRINE ˝ cup pickling salt +1 quart water Cut fish in bite size piecesPlace in large crock and cover completely with brine.Place in fridge for two days and stir once.Drain brine after two daysCover with white vinegar an leave for twelve hours.Drain off vinegar and throw away.Pack fish in jars and add raw onion slices in alternate layers.Add enough pickling solution to cover fish then put lids on.( makes 6 pints)“PICKLING SOLUTION” 4 cups white vinegar 3 cups sugar 1 cup white wine (water) 2 raw onions finely sliced I/4 cup pickling spiceMETHOD Dissolve sugar in white vinegar, heat then cool don’t boil, add wine or water, add onions , add pickling spice. Bring to a boil, then cool, keep refrigerated. Ready in two to three weeks. Copy rights ---- mail 1 bottle wine to “SKINNY “ Stoney PointBill’s recipe Clean fish and cut into pieces.Sprinkle with salt using 1 or 2 cups of salt to ˝ gal cut fishLet stand overnight salt should be absorbed by fishIf not leave another dayIn morning rinse off with cold clear waterDrain wellPack into sterilized jars using alternate layers of raw fish and sliced raw onions Boil -3 cups vinegar -1cup water -2 tsp sugar -2 tbsp pickling spicesbring to a boil – let cool – pour solution over fish in sealers. Cover jars, use after 3 days i use a combination of these 2 recipies with jackfish mostly Bills's recipie with Skinny's wine. i debone the jackfish . but many people use suckers an the bones are not an issue. i cut the deboned jacks into 1" pieces enjoy my friend Skinny has passed an the copy rites were ajoke enjoy Ps if u are alittle short of brine i just add alittle more wine
I will be at the island this weekend and was hoping the white fish bite was still on . I was also wondering if the pike where biting in the marsh yet
FF YOU SEEM TO BE A VERY INTERESTING GUY, KNOWLEDGABLE AND LOVES FISHINGALL THE IMPORTANT THINGS IN LIFE HA HA . NOW CAN YOU SMOKE WHITE FISH?CUZ THATS MY SPEACILTY... P.S AND WE ARE ALL ENTITLED TO OUR OPINIONS.AGAIN THANK YOU ICE SHANTY FOR THIS SITE
FF can smoke with the best of them. Tasted some of his smoked fish last year.......yummy and very flavourful Blue Igloo
Marsh has been froze over for 2 weeks. Mike and I are going to try for some of those big fat northerns. I saved some 2lb. white fish forbait. Hope there are still some interest in our north basin, as that's really where they're at. The pickerel has been crazy. 2 million kg's harvested this fall, andhas been getting better every day. Will be an awesome winter. Tons of white fish showing up. JUST NEED HOOKS
M.I.M. I got to try a sample of your smoked whitefish on the banks of the Assiniboine today. Best I have had in a long time. Great job you definitely got it dialed in.....Skoal
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Topic: LAKE WPG. NORTH BASIN (Read 10134 times)
