pickled fish recipe

Anybody have a favorite recipe for pickling fish they would like to share. Have some fillets in the freezer I would like to pickle.

Couple from the Member Recipe Forum.

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

http://www.idofishing.com/forum/showflat.php/Number/1079510/fpart/1/pickeled-fish

-J.

I use this one for walleyes & saugers with great results:

Cut fish into approx. 1 inch chunks.
Mix enough salt in water to float an egg.
Put in your fish chunks and let soak for 24hrs.
Drain and rinse well.
Put chunks back into bucket and cover with white vinegar and soak 24hrs.
Drain and discard vinegar and add brine.

The Brine….
1 cup water
2 cups white vinegar
1 cup sugar
1 TBLSP pickling spice
1 cup sweet white wine.

Bring the brine to a hard boil for 2 minutes.
Remove from heat and let cool. Do not speed up this process by placing in the fridge. You want to let it cool on its own at room temp giving the pickling spice time to leech into the brine.

Layer chunks of fish with layers of onions.
Strain the brine and cover the fillets. Place in fridge for at least one week.

Once the fish is done I place them in jars. Makes it easier for storing in the fridge and takes up less room than the ice cream pail.

Question, what happens to those little yellow worms that are sometimes in the middle of fillets when pickling? Do they get killed?

Got this off of IDO a few years ago. It is very good.
Todd

NOTES:
*In this recipe do not hot brine Fish!
*Pickling spice can be purchased, ready to use, from most grocery stores.
*Contents: (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 if using frozen fish.
*I recommend freezing fish for 72 hours before pickling to avoid any unwanted visitors that have made their way into the fish when it was living.
*Makes approx. 2 quarts.

Step 1: Make salt brine.

1. 4 cups white vinegar
2. 1 cup pickling salt
3. Boil till dissolved (May need multiple batches depending of amount of fish)
4. Cool brine in fridge! Cold brine keeps fish firm!
5. Soak fish in brine for 72 hours in refrigerator (At this point I make and have ready to use the second brine, see below.)
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
*Sprinkle in Pickling Spice between layers of fish (total spice used is approximately 4 tablespoons)
*Add an extra dry chili 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! Enjoy!

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Question, what happens to those little yellow worms that are sometimes in the middle of fillets when pickling? Do they get killed?

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That’s why always freeze fish for at least 3 days before pickling. I would never use “Fresh Fish.”

Thanks im gonna give it a try.

Goggle it!

Got the fish in the final brine now just wait 7 days. Ended up with 5 pints.

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Got the fish in the final brine now just wait 7 days. Ended up with 5 pints.

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I added a picture of George Strait, smoke pork loin and smoked beans, pickled eggs, pickled fish, and the nook in Saint Paul. all that!
combination makes me drool!