How to pickle Northern Pike?

Have quite a bit of pike meat and want to give this a try! Any tips, tricks or recipes a guy could do to give it a try!

The latest issue of In-fisherman has two recipes. Page 14 of the March/April issue.

Pickled Fish IDO Style

Mark

Try this one, most seem to like it.

Pickled Fish

1 C. white vinegar
3 C. sugar
1 C. water
1 tsp. whole cloves
2 tsp. allspice(whole)
3 whole red peppers(dried)
1 tsp. powdered mustard
3 whole bay leaves
2 or 3 white onions
1 C. white port wine

Cut fish into small pieces and put in salt water strong enough to float an
egg. Let stand in refrigerator for 48 hours. Drain off salt water and discard.
Put in vinegar and let stand for 48 hours. Drain and discard vinegar. Boil re-
maining ingredients(except port wine). Cut up onions and put over fish in jars.
Cool brine a little, add port wine, then pour boiled brine over fish in jars. Let stand 2
days. It will be ready to eat. Can be made with fresh or frozen fish. Make
enough brine to cover fish and have some left over and stored for next batch.

I use 2 small pike at a time. Fillet including taking the skin off. Make sure they have been frozen to kill any parasites in the fish. Soak bite size fish in 4 cups water with 1 cup salt for 48 hours. Canning salt works best, non iodized. Drain, rinse with fresh water and soak 48 hours in white vinegar. Drain and prepare brine.

For the brine:
4 cups white vinegar
2 cups sugar
4 bay leaves
4 T pickling spice
Bring to a boil, let cool and add 3 T lemon juice. Layer fish and brine in jars and pour brine over top. refridgerate for 4-5 days and it’s ready to eat altho it’s better after about 2 weeks. Keep refridgerated and enjoy. You can use almost any fish, even sheephead are good.

I just started my first ever batch last night. Used the first link, didn’t have pickling salt, used table salt and sea salt. See how it goes.