Picking northern.?

[lispeej]

I am in the process of pickling a northern caught over the weekend. It's been soaking in salt water, now it's in white vinegar. Tomorrow, I need to finish it off with the spices and wine.

I am looking for pickling spices and white wine.

I called the local cub foods but they weren't sure, they asked me to call the meat dept in the morning.

Any recommendations?

Thanks.

[Walleyehooker]

McCormic makes what is called mixed pickleing spice sold at most any store.

[hockeybc69]

Ball Pickling spices

Got mine at Walmart. Also, if you have a Coborns near you, i know they carry a brand thats in a bag. Cant recall the name. Just ask someone there and they can direct you.

http://www.freshpreservingstore.com/ball-mixed-pickling-spice-1-8-oz/shop/382758/

[LABS4ME]

just go to the spice section of any grocery store. They'll have pickling spice.

White wine... you shouldn't have any problem with that. You do not need an expensive wine either....

Good Luck!

Ken

[delcecchi]

If you want the really good stuff, Penzey's has a store on grand and dale. All they sell are spices of various kinds. Also they have a store in Uptown, I think.

[delcecchi]

Just a reminder, you did freeze it for a few days first, right?

That is recommended to kill parasites.

[Archerysniper]

The wine will make a huge difference,I recommend Silver Satin it's the best for pickled fish around $5 a bottle.

[lispeej]

Just a reminder, you did freeze it for a few days first, right?

That is recommended to kill parasites.

You know, that's something I didn't do. The vids and stuff i read didn't say to do so I never did. I guess I can still freeze it anytime during the process and let it thaw again. I know it's best if I would've done it from the start, but I wasn't aware of it. I don't think it would hurt my process. We used to always freeze our sweet pickles when we canned them, and then thaw them out in their containers before eating them. It always tasted good.

[lispeej]

OK.

So where can I find some of these $5 silver satin wine? I called a couple of different liquor stores and they don't carry any. Would a white porte wine work?

[lispeej]

The northern bites are being tossed into the freezer as we speak. Tomorrow morning, I'm on a mission in search of some pickling spice and silver satin wine.

[reinhard1]

the freezing time to kill any parisites is 3 days or more. i've never had a problem after doing this and have eaten pickled pike for many years. always nice to be on the safe side. if you cant find silver satin, just get any white wine.good luck.

[OnAFly]

I've got 3 22in pike cubed and sitting in salt solution for 36 more hours. Then, it's on to the vinegar and finally the brine. How long do you guys brine before you eat?

[reinhard1]

i wait 7 days. i have seen recipe's that say 3 days or 5 to 7. by 7 days to me the flavor has set in. i have snuck some in 5 days and they were good but a couple of more days and they were better. good luck.

[OnAFly]

Thanks, I'll give them a week. I try to follow the rules as closely as possible when doing any curing/pickling/smoking. Diverting seems to end in disaster.

[Archerysniper]

OK.

So where can I find some of these $5 silver satin wine? I called a couple of different liquor stores and they don't carry any. Would a white porte wine work?

I know Tower Liquors in North Branch normally carries it.

[Archerysniper]

PICKLED PIKE THREAD

[Fish Head]

Pickled Northern

2 Heaping Tbsp. pickling salt

1 Cup Silver Satin (white) whine

2 Tbsp. White Vinegar

2 Heaping Tbsp pickling spice

2 Tbsp water

½ cup sugar

Boil above ingredients for 5 minutes. Let cool, than add:

2 Bay leaves

12 Peppercorns

3 Cups white vinegar

2 Sliced onions

Pour over about 2 pounds of cut up, raw fish, in a wide-mouth jar. Let stand in refrigerator for at least 72 hours before eating. All bones will dissolve. It keeps for 3 – 6 months in refrigerator.