Herring.

[Mnfisher]

Just tasted a batch of pickled Northern after waiting 3 days. I used a combo of a couple of different recipes. I used white zinfandel and I like the flavor but the fish is a little softer than usual. Any ideas on why? I'll let them soak a couple more days. Anyone think they are not safe to eat. Not a lot of experience with these but thay have been much firmer in the past. Thanks...Jim

[Gordie]

I have had batches turn softer than normal and I still think they are good to eat and I havent died yet. I think it has to do with time and how long they sit in the first soak. but not sure on this. I have also had batches that the pike are some what pink and they are still good and arcerysniper is not dead yet either

[Mnfisher]

Thanks....I agree with the 1st soak theory. That is the salt isn't it? I hate to soak them too long as I don't like them too salty. Many years ago, a lady at work said she put alum in hers and I have tried that too and it seemed to help.

[Archerysniper]

I have had batches turn softer than normal and I still think they are good to eat and I havent died yet. I think it has to do with time and how long they sit in the first soak. but not sure on this. I have also had batches that the pike are some what pink and they are still good and arcerysniper is not dead yet either

Yep I'm still kicking and waiting for more samples