Any good pickled pike recipes?

[da.mike]

It seems as though the majority of the fish I've caught this year have Northerns, so I'm going to try pickling them. I've never done this before. Does anyone have a good recipe?

[digger953]

try looking in the cuisine section or recipes
there are some for pickled pickeral which is some what like a pike
                                          yummmmmmmmmmmmm o

[ice dawg]

   PICKLED FISH

Soak fish overnight in saltwater.

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

[db1561]

I just heard about this today.. A way to cook pike.

1.) First you scale and gut them

2.) Then you cut them into about 3 to 5 inch sections

3.) Then you set up 3 different pots with boiling water with a teaspoon of salt in each pot.

4.) Put all of the pike in the first pot for 3 minutes... Then move it to the second pot for 3 minutes and the same for the last pot.

5.) Supposedly it will come right off the skin and the bones just separate themselves from the meat! dip it in melted butter ..It's called the poor mans lobster?

I never tried it so can't tell you if it is worth the hassle or not?

[grumpyoldude]

This should work for pike as well, give it a try!

Pickled Pickerel

2 tsp Pickling spice
2 ½ tbs kosher salt
¼ cup sugar                                         
1 onion
white vinegar

Cut fillets in to small strips
Fill 1quart jar ¾’s w/fish
Add, salt, sugar, pickling spice and sliced onion
Fill jar with white vinegar / shake until all dry ingredients dissolve
Refrigerate 5 days [give it a shake the 3rd day]
You may eat it right out of the jar or mix it with a little sour cream and eat on a cracker

[Chris Raymond]

One thing about pickling is that you should probably freeze the fish for a couple of days to kill off any of the nasties that might be in the flesh.  I've heard of folks picking up tape worms and such from unfrozen but pickled fish. 

[ice dawg]

One thing about pickling is that you should probably freeze the fish for a couple of days to kill off any of the nasties that might be in the flesh.  I've heard of folks picking up tape worms and such from unfrozen but pickled fish. 

x2

[DeLiarDaRuler]

 Not sure why anyone would want to waste excellent fish meat like that lol... Pickle some suckers or something!!! 

 I either fillet my pike or steak them out, I like the skin on them too, and roll them in a flour/pepper mix and deep fry. It just doesn't get any better.

[rgfixit]

I don't fish for pike much, but I pickle bass, crappie, perch and walleye. My wife doesn't really like fish that often so I always have surplus. I only pickle thoroughly frozen / thawed fish. Parasitic worms are a real possibility.

Wash fillets in cold water

Brine;
6 cups distilled water (very important to avoid a mineral taste)
2 cups pickling salt

Soak fish in brine 24 hours or so
Remove fish and rinse thoroughly in cold water...discard brine

Layer fish / Vidalia onion, sliced about 1/8" in a clean glass jar. (I save my pickle jars) Pack fairly well.

Heat;
4 cups white vinegar ( at least 5% acid)
1 cup cider vinegar ( at least 5% acid)
2 cups sugar
4 tsp pickling spice

Bring to a slow boil  then cool to room temp.

Pour over fish/onions to completely cover contents.

With a long utensil (I use a chopstick) poke down into the packed jar to remove any air bubbles and refill with remaining pickling solution.

Cover tightly and refrigerate for a good week before eating (if you can stand to wait that long )

Keep refrigerated!

Should be consumed within 4 - 6 weeks......like it's gonna last that long

RG

[bearbgone]

Cut meat up in 1" X 1" chunks.
Rinse well then soak in 2 cups pickling salt to 2 quarts of water (stir) for 48 hours.
drain salt brine and soak in straight white vinegar for 24 hours.
Drain and discard brine.
In a pot put 6 cups of sugar for 1 half gallon of vinegar and heat for a couple of minutes until the sugar dissolves.
Cool then add pickling spice and port 2 cups of port wine.
You can also add garlic to the brine.
In quart jars add a layer of fish then a layer of onions (repeat until jar is about 3/4 full)
You can also be creative and add other spices you like. I like to add sliced jalapenos sometimes or cloves of garlic. Fill the jars with the brine so that all the fish is covered. Shack every couple of days. Keep refrigerated! After a week to ten days your pickled fish is ready to enjoy!