Pickled Northern

[WalleyeBIZ]

We've recently started pickling northern this winter and its turned out great, my question is why doesn't anyone talk about pickled fish in the summer? Is there something with the meat in the summer or something? Just curious becouse I wana pickle fish all year!!lol

[mwal]

Which recipe are you using ? A lot of people do not keep small pike in the summer as they don't want to deal with slime etc in coolers. In winter its not an issue.

Mwal

[WalleyeBIZ]

We actually got he recipie ou t of the outdoor news!!

[20lbSloughShark]

There are a lot of "old school" fisherman out there. Its the way they always did it, to them its the only way. Winter is pike pickling, spring is crappie harvest, summer mornings and evenings are spent walleye fishing, and fall is hunting season. You would be surprised how true this is.

[BD110]

WalleyeBIZ,

There is no reason you would not be able to Pickle Northern year round. We make a new batch of Pickled Northern when ever we are getting low. It is always a good idea to freeze the chunks of northern to take care of any possible parasites. My recipe calls for three pounds of Northern chunks so I always keep a few extra pounds food sealed, weighed, dated and ready to go.

It tastes just as great in the spring, summer or fall as it does in the winter. The more your friends find out about your Pickled Northern the more it will be in demand!!

[leechlake]

you can pickle northerns any time. I find myself cooking and smoking food more in the Winter due to there less things to do this time of year. Kind of get stuck in the house when it's -20.

[hawkeye43]

I just finished 23 quarts of northerns. I gathered fish from a few friends that would never make it themselves, but love to eat it. Something to do on a cold day when windchill is -53.

[magnum mike]

Cold water slimers have much firmer meat and yield a better product than summer snot rockets. That said, pickled pike is one of my all time favorites!

[20lbSloughShark]

Its only firmer because it's frozen