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Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: potatoe on Dec 24, 2016, 04:24 PM
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Has anyone tried pickling pan fish and if so how did it turn out and could you post recipe / process.
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More than you'd ever want to know, potatoe. :thumbsup: ;)2
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good info.
Im getting ready to try it!
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Put them in some tequila. They will get pickled :roflmao: :roflmao: :roflmao:
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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
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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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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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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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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!!
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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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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
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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.
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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
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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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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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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ive seen a lot of recipes say add wine. Just adding a different flavor is all?
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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 ??
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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.
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Getting better with time, next time I will back of the sugar a bit
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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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Mines getting close. The pickled carrots and onions are great. The garlic is still a bit garlicky and the fish still has a slight fishy taste but taste good already.
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Pickled garlic remains "garlicky". I pickled some last fall and use it in different dishes. It takes on a whole new characteristic. But it keeps in a very crisp state, unlike storing it in an oil. I also have some that I added a bunch of nasty little yellow hot peppers to. Sure perks up the soups ;D
Rg
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Understood, I won't use them as an indicator :)
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Mine is getting better by the day, next time I need to cut the chunks of fish smaller. I think I like the pickle seasoning in the juice taste pretty good. I did not think this would turn out well after my first try but you need to wait in out in the fridge a few days.
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Can you just put put fish chunks in pickle jar juice and wait for awhile?
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probably, but i bet it will taste terrible.
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Jiignut, you probably could after soaking the fish in saltwater first, then pure vinegar, which dissolves the bones. But pickle vinegar is too vinegary.
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I've never had pickled fish are they any good or is it an acquired taste? I like pickled beets if that helps. LOL
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I've never had pickled fish are they any good or is it an acquired taste? I like pickled beets if that helps. LOL
Very good ...I like it on a Wasa Cracker ...but others prefer Triscuits....some also make a spread ..Greek yogurt or sour cream base