Pickled Pike Q's

[leech~~]

I have not made any Pickled Pike for years so I was looking at some posts for the "How too" My Q's is why do a salt brine soak and then a vinegar soak. Why can't you just do a salt and vinegar soak together at one time?

[Walleyehooker]

Dont have an answer for your questions but here is a easy recipe. http://www.youtube.com/watch?v=R0S5oww48A0

[Alagnak]

I have not made any Pickled Pike for years so I was looking at some posts for the "How too" My Q's is why do a salt brine soak and then a vinegar soak. Why can't you just do a salt and vinegar soak together at one time?

Yeah sorry, I can't answer it either but why F with perfection? If grandma's recipe has been around that long................

[DrJuice1980]

I would think the meat would have a salty taste that would be overly strong. Like Alagnak says, don't mess with perfection. The extra hours will be worth it.

[hockeybc69]

I wont question the process..... I just make it and gobble it up.

[pike79]

leech, on the bottom of page 3 there is a pickled fish thread that I put my favorite recipe that combines all ingredients in a jar. It works great,very easy and tastes great.

[leech~~]

Actually in the video the guy did his brine soak just as I had asked. He put his salt and vinegar in together. Other recipes call for soaking in a salt brine for a few days then in a vinegar brine for a few more days.

[lispeej]

Leech.

Don't forget the hot chili peppers.

[leech~~]

Leech.

Don't forget the hot chili peppers.

I was thinking about the batch you made. You know they will be in there!

[walleye 4 me]

I have heard you can do this without removing the Y-bones. Is this true?

[DaMoose]

Yes that is true. I actually only use the y-bone sections to pickle and fry the rest, no waste at all.

[DonBo]

Yep, unless the Y bones are from a really big fish, they will completely dissolve.

[leech~~]

Yes that is true. I actually only use the y-bone sections to pickle and fry the rest, no waste at all.

Funny thing I did the same and fried the rest up with some Walleye for the wife who had never tasted pike before. She said that's really good when can you get more pike? I said "MAY"

[DrJuice1980]

I found a jar deep in the fridge. I think it's from June or so. How long will pickled pike keep?

[leech~~]

I found a jar deep in the fridge. I think it's from June or so. How long will pickled pike keep?

Pop it open and let us know! If you stop posting, not 7-8 months!

[OnAFly]

How does pickled pike turn out in the summer months? Spring?

[hockeybc69]

I have only used pike from summer fishing for pickling. No reason other than we catch loads of those little hammer handle size hand over fist and they make the best picklers.

[otterman91105]

Have you found that the fish you keep and pickle in the summer don't turn out as firm? Just wondering cause i have not had much luck with pike in the summer as far as pickleing them.

[hockeybc69]

Absolutely no mush issues for me. Nothing close to it.

The recipe I currently use is the video link that was posted on the first page.

That one is tough to beat.

[LABS4ME]

I've done summer pickling and no mush issues either. Make sure you freeze the fillets for a minimum of 24 hours prior to starting the pickling process. I don't buy the summer 'mushy' fish thinking. Every fish I catch in the summer is as firm as the winter... but you have to keep them alive and cleaned in very short order, or better yet, immediately put in a cooler full of ice. I think their flesh breaks down after they die or sit on stringers or in livewells all day.

Good Luck!

Ken

[otterman91105]

I might be just overthinking it. Either way picked pike is a great treat summer or winter.

[DrJuice1980]

Never had an issue with mushyness either. I do notice sometimes the thinner pieces do come out a little mushy, but the thick pieces can come out a little chewy. You got to get the right thickness going for the best outcome. Pickling fish is a trial and error deal, you learn from your mishaps. One thing that I have started to pickle with the northern is sweet peppers (Red and Yellow) and yellow onions. It goes really good with the pike, they stay crunchy too. All this talking...Im about to try that 8 month old jar I found the other day.

[LABS4ME]

My guess is (and only a guess) is that its fine. Salt and vinegar are pretty good preservatives....

Good Luck!

Ken

[flyfisher03]

I've pickled both summer and winter and they turn out the same.

However pike caught in warm (80 degree surface) fried up was mushier than winter caught.

[Walleyehooker]

even though the meat doesnt feel as firm from warmer water the salt brine mixture firms up the meat.