Pickling Northerns in the Summer?

[TooTallTom]

That's my question. Does anyone pickle northerns (or any other fish for that matter) if they caught them in the summer?

I'm kind of jonesing for a few good chunks of pickled pike, some sweet hot mustard and lefse.

Jeez, I hope I'm not pregnant...

[Redlantern]

Yes, why wouldn't you?

[reinhard1]

of course we pickle in the summer, although pickled fish are more eaten in the fall and winter in my opinion because of things like football games and the hollidays for example. i make sure i freeze my pike [which i use] for at least 3 days before i pickle them to make sure they are safe to eat. good luck.

[TooTallTom]

Okay, thanks Redlantern and reinhardt1.

We've just never pickled a fish in the summer in my family, and I was wondering if there was an actual reason (safety, quality of the finished product) for that or if it's just coincidence.

Thanks again for the help.

[SkunkedAgain]

For people like me that have never pickled a northern, would any of you share the your pickling process?

[TooTallTom]

There are lots of recipes in the forums and on the internets. It's pretty basic, and really easy if you just follow the directions and don't let yourself get ahead of yourself.

If you like something like the pickled herring you get in the store (or any other pickled fish) you'll probably like pickled northern.

The basic process is freeze or brine/ boil (to kill anything that'll make you sick) then brine and jar it with spices.

[gundy89]

I'll share mine as I'm starting a batch tonight.

1) Catch pike. Fillet fish. I don't worry about the Y bones as they will dissolve, but I release the bigger fish.

2) Freeze fish for a minimum of 3 days.

3) Brine: 1/2 cup pickling salt to 1 quart water. Dissolve completely. Cube filets into bite size pieces. Place in jar or glass bowl and pour brine over them so they float freely. Place in fridge for 24 hours.

4) Drain and throw out brine. Cover with white vinegar for another 24 hours.

Pickling solution ingredients:

4 cups white vinegar

3 cups sugar

1 cup Silver Satin wine

Onions (large slices)

1/4 cup pickling spices

5) Dissolve vinegar and sugar and bring to boil, then cool.

6) Return to stove and add other ingredients. Heat but DO NOT boil. Cool completely. Meanwhile, peel and slice onions and alternate a layer of onions and layer of fish in jars.

7) Pour cooled brine over fish and store in fridge. I let sit for 7 days before I eat them but the wife is eating them around 2 days

This is my "Base" recipe. From here, I make different flavors. I'll add the flavors at step 5. Usually I'll do a Mango Habenero, Garlic, and jalepeno. I also really like adobo chipotles mixed in. Gives it a smokey flavor. Good luck and let me know if you need more help.

[Finns]

Pickled Pike (or other fish)

First freeze the fish for 48-72 hours to destroy any fish tape worm larvae that may be present.

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.

This will cover about 4 pints of fish.

The above recipe is very similar to the pickled herring you may find at the market.

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.

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.