Pickled Northern

I hope to retire in 7 years and hopefully it won’t take that long for Mille Lacs to heal. Anybody have a good recipe for pickled northern so I can do my part in removing some of them without wasting them?

Send BrianK a pm. He has a great recipe he got somewhere.

The recipe that has been posted a couple times on here, saved a copy to my machine:

1 1/2 qts fillet fish (Northern or red fin) cut in bite size pieces,

1/2 c canning salt,
1 1/4 c white vinegar,
3/4 c white wine.
Put all in a 2qt jar.
Shake well, place in refrigerator and shake dailey for 7 days.

Drain and rinse well in cold water.
2nd step—-

3/4 c vinegar,
1 1/4 c white wine,
2 onions chopped or sliced,
1 T pickling spice,
1/2 c white sugar.

Proceed to shake dailey for 7 days.

They are ready to eat.

My grandpa has an amazing recipe and I will talk to him about it and get back to you!

Quote:

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My grandpa has an amazing recipe and I will talk to him about it and get back to you!

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Post it here

Quote:

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The recipe that has been posted a couple times on here, saved a copy to my machine:

1 1/2 qts fillet fish (Northern or red fin) cut in bite size pieces,

1/2 c canning salt,
1 1/4 c white vinegar,
3/4 c white wine.
Put all in a 2qt jar.
Shake well, place in refrigerator and shake dailey for 7 days.

Drain and rinse well in cold water.
2nd step—-

3/4 c vinegar,
1 1/4 c white wine,
2 onions chopped or sliced,
1 T pickling spice,
1/2 c white sugar.

Proceed to shake dailey for 7 days.

They are ready to eat.

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Dan,
Is Dailey the name of a person or something else. Not sure what needs to be shaken .

Sounds good…gonna have to try it.

This is the one I use and everybody loves it.

Cut fish into bite size pieces. Soak fish in 1 cup canning salt mixed into 4 cups water in refrigerator. Soak for 48 hours. Rinse with clean water and then soak again in white vinegar for 48 hours in refrigerator. Drain and rinse again.

Brine:
4 cups white vinegar
2 cups sugar
4 bay leaves
4 Tablespoons Pickling spice
Combine all ingredients and bring to a boil. Let cool and add 3 tablespoons lemon juice. Put fish and sliced onions in a gallon jars in layers. Pour brine over the fish and onions, refrigerate and it’s ready to eat in about 10 days.

Make sure the northern are frozen for several days to kill any worms. I also use sauger or walleye and sheephead are very good too.

This is the best one I have ever eaten. I have made probably 60+ pints using this recipe and have never been disappointed. This came from a member of IDO about 5 years ago. Enjoy

NOTES: In this recipe do not hot brine Fish! Pickling spice can be purchased,

ready to use, from most grocery stores.

contains: (Mustard seed, Coriander, Bay Leaves, Allspice,

Red Pepper, Cloves, Cinnamon & Other Spices.)

Start with three northern pike, cleaned,filleted and cubed in chunks.(keep chunks to a 3/4 inch thickness.)

I have used many kinds of fish and most work well.

Cut off all lateral lines,fat,stomach lining,and freezer burn. Use frozen fish that is thawed to avoid unwanted guests in your stomach.

makes approx. 2 quarts.

Step 1: Make salt brine.

1. 4 cups white vinegar.

2. 1 cup pickling salt.

3. Boil till dissolved.

4. Cool brine in fridge! Cold brine keeps fish firm.

5. Soak fish in brine for 72 hrs in refrigerator. (At this point I make and have ready to use the second brine.)

6. Drain brine from fish.

7. Rinse fish well in cold water.

8.Drain water from fish.

9.layer fish,onions,and spice in jars. (see below)

10. fill jars with cold finish brine.

Step 2:Make Finish brine.

1. 2 cups white vinegar.

2. 1 1/2 cups sugar.

3. Heat till dissolved.

4. Cool brine in fridge! Cold brine keeps fish firm.

5. Layer the rest of the recipe.

. Layer of fish (chunked in pieces)

. Layer of onions

. sprikle in Pickling spice between layers of fish. (total spice used is approx. 4 Tablespoons .)

.Add an extra dry chile pepper or two if you like heat.

This recipe is forgiving when it comes to the amounts fish, onions, and spice. so change amounts to your preference.

6. Refrigerate for one week.

Ready to eat.

A classic from the IDO Member Recipe Forum.

http://www.idofishing.com/forum/showflat.php/Number/173947/fpart/1/gtg-pickled-fish

-J.

Thanks for all recipes.Ilook forward to trying some this summer!