With the Opener tomorrow I’m looking forward to getting out and getting a supply of some fresh Northern for a batch of fresh pickled fish. Thought I’d share a recipe I have that makes excellent and easy pickled fish. Here it is:
Cold Pickled Fish
(Northern Pike or Other White Fish )
Note – This is a cold fish brine recipe – Do NOT use heat for any of the steps
Ingredients
Northern or other white fish. – As much as you want to make
White vinegar
White Sugar
Onions ( White or Yellow )
Pickling Salt
Pickling spice
Dried Red Pepper flakes
Garlic – optional
Hot Peppers – optional
Step 1 – Filet fish. You can leave the bones in the fillet. The bones will dissolve as it cures. Cut Fish into bite size pieces ( I like mine about 1”X1” )
Step 2 – Loosely pack fish pieces in quart glass ( Mason ) jar. Add 5/8 cup of pickling salt to each quart jar. Fill jar with white vinegar to completely cover the fish. Rotate, spin, and gently shake jar until the salt is fully dissolved. Refrigerate jars for 5 days. Once or twice each day rotate, spin, and gently shake each jar for 1-2 minutes.
Step 3 – At the end of the 5th day, remove fish from the jars. Rinse fish with cold water for 5 minutes and drain. Place fish in large pan with cold water and let stand for 1 Hr. Drain fish again.
Step 4 – Return fish to quart jars laying fish and onions ( If desired ) When jar is ½ full, Add 1 ½ cup white sugar, 2 Table spoons pickling spice ( either loose or in or in tied cheese cloth ) Dash of red pepper flakes, 1 Bay leaf. Continue to layer fish and onions ( if desired) until the jar is almost full. Fill the jar with White vinegar to fully cover the fish. Rotate, spin, gently shake until sugar appears to be all or mostly dissolved.
Note – You can add other ingredients during this stage as well – such as Garlic or peppers.
Step 5 – Return jars to the refrigerator for at least 1 week for best flavor. Each day remove and rotate, spin and gently shake for 1 minute.
Step 6 – After 1 week, eat fish as desired – Excellent with butter or saltine crackers.
Note – Store fish in refrigerator for up to 3 months ( If yours last that long )
With the Opener tomorrow I’m looking forward to getting out and getting a supply of some fresh Northern for a batch of fresh pickled fish. Thought I’d share a recipe I have that makes excellent and easy pickled fish. Here it is:
Cold Pickled Fish
(Northern Pike or Other White Fish )
Note – This is a cold fish brine recipe – Do NOT use heat for any of the steps
Ingredients
Northern or other white fish. – As much as you want to make
White vinegar
White Sugar
Onions ( White or Yellow )
Pickling Salt
Pickling spice
Dried Red Pepper flakes
Garlic – optional
Hot Peppers – optional
Step 1 – Filet fish. You can leave the bones in the fillet. The bones will dissolve as it cures. Cut Fish into bite size pieces ( I like mine about 1”X1” )
Step 2 – Loosely pack fish pieces in quart glass ( Mason ) jar. Add 5/8 cup of pickling salt to each quart jar. Fill jar with white vinegar to completely cover the fish. Rotate, spin, and gently shake jar until the salt is fully dissolved. Refrigerate jars for 5 days. Once or twice each day rotate, spin, and gently shake each jar for 1-2 minutes.
Step 3 – At the end of the 5th day, remove fish from the jars. Rinse fish with cold water for 5 minutes and drain. Place fish in large pan with cold water and let stand for 1 Hr. Drain fish again.
Step 4 – Return fish to quart jars laying fish and onions ( If desired ) When jar is ½ full, Add 1 ½ cup white sugar, 2 Table spoons pickling spice ( either loose or in or in tied cheese cloth ) Dash of red pepper flakes, 1 Bay leaf. Continue to layer fish and onions ( if desired) until the jar is almost full. Fill the jar with White vinegar to fully cover the fish. Rotate, spin, gently shake until sugar appears to be all or mostly dissolved.
Note – You can add other ingredients during this stage as well – such as Garlic or peppers.
Step 5 – Return jars to the refrigerator for at least 1 week for best flavor. Each day remove and rotate, spin and gently shake for 1 minute.
Step 6 – After 1 week, eat fish as desired – Excellent with butter or saltine crackers.
Note – Store fish in refrigerator for up to 3 months ( If yours last that long )
This is to reply to pickled pike thread. Fishthumper’s recipe is the best one I’ve tried. You can adjust the sugar to taste. It works out to be 1.5 cups vinegar per quart so 1:1 ratio of sugar to vinegar.
