Pickled Fish

[I Love teeth]

Does anyone have a recipe for pickled fish that is not sweet? Thanks

[Pooh]

the following is a post i save that was found by "Flash" her on FM. if you dont want it as sweet i would just cut back on the sugar. hope it helps

I hope this works.

Found this by doing a 'search' here on the site. It was originally from a member named 'coldone' but his name doesn't show up any more. Wonder why. Any way it is very good and does taste like the pickled herring you buy in stores.

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Re: Best Pickling Recipe

#216918 - 11/24/02 08:23 PM Edit Reply Quote

The season is fast approaching, nothing finer than serving up some pickled pike as an appetizer at holiday gatherings, here is a recipe I obtained from some "old-timers". The only change I recommend is to first freeze the fish for 48-72 hours to destroy any fish tape worm larvae that may be present.

Pickled Pike

Prepare fish by filleting and cutting into bite sized pieces, it is OK to leave in the Y-bones as they will soften in the vinegar. Prepare a brine of 4 cups water to 1 cup pickling salt, cover fish with brine and let stand for 24 hours.

After standing, rinse fish with cold water, cover fish with white vinegar and let stand for 24 hours.

Drain fish, and place in containers with course chopped onion, (canning jars work well). Prepare pickling solution, 2 cups white vinegar, 4 bay leaves, 1 teaspoon pickling spice, ½ teaspoon black pepper, 1 ¾ cup white sugar, 5 whole cloves, 2 teaspoons whole mustard seed. Bring solution to a boil, allow to cool somewhat, pour over fish. Keep refrigerated, ready to serve in about 5-7 days.

The above recipe is very similar to the pickled herring you may find at the market, I acquired this recipe from some "old-timers", this is not Pwaldows recipe, probably similar though. I too have had folks rave about this pickled fish as well, I serve it to guests throughout the holiday season, and it disappears at a rapid rate. The advantage of using northern pike is that the flesh is very solid and much less greasy than a herring.

The recipe is actually 5 whole cloves, the spicy ones, they come dried, in small jars or canisters, in the herbs and spice section of your market(baking isle). Although, if you like garlic, it certainly would add some flavor. I added some garlic in addition to the spice cloves and other seasonings, to the last batch I made and It was fine.

What is great about this particular recipe, is that as long as you stick with the basic instructions, amounts and ingredients(freeze for 72 hours, salt brine, vinegar soak, and vinegar and sugar pickling solution) those are all necessary for preserving and chemically "cooking" the fish. I would shy away from any recipes that do not involve; freezing the fish first, or consecutive salt brine and vinegar soaks, you can modify the flavorings; garlic, jalapeno (or habenero for the brave) BBQ, teriyaki, soysauce, whatever your stomach desires. I like this recipe as is, although sometimes I add a little more of all of the called for seasonings.