IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: MelroseHawkins on Jan 21, 2011, 10:34 AM
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Looking to pickle some blue-gill or perch.
Thanks. Keep those rods bent.
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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 Grin)
Keep refrigerated!
Should be consumed within 4 - 6 weeks......like it's gonna last that long ;D
RG
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After re-posting that recipe.....I gotta pickle some fish :P
RG
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Yup....Pickled Perch ;D
(http://img.photobucket.com/albums/v15/brfixit/fliesandpickleperch005.jpg)
Made this today.
RG
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Looks great!!! Thx for posting that recipe! I can't wait to try it
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I sampled yesterday and ....yeah....they're really tasty. I'm going to do another jar tomorrow. Maybe I'll be able to leave that one alone for a couple of weeks.
RG
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I basically do it as rgfixit but double up the liquid with 5 quarts of white wine and some extra mustard seeds. You can do twice as many fillets and you will be close to a store bought brand.
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I added 2 cups of a really tasty Pinot Grigio to this last batch.....MMmmmmmmmm!
RG
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(http://i45.photobucket.com/albums/f61/123sknr/P2190476.jpg)
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Yeah Man...that's what I'm talkin' bout!
RG
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Was considering using rainbow trout for pickling. It's a more pinkish flesh and maybe a bit fattier than perch, 'eyes and other white fillets. Would the same basic recipe do well, or does anyone suggest changing the recipe for trout?