pickled northern recepie

[minnesotathorn]

anyone save the youtube pickled northern recepie? I saved it to favorites but youtube removed it from the site. I remember soaking it for 5 days in salt solution but not much else. tried searching the site with no results.

thanks

[eyeguy 54]

I wonder why it's gone?

[rjmiller47]

Here is my recipe and it's very good.

Pickled Northern Pike Recipe

This recipe can be used with any fish but northern pike works best. Before using this recipe be sure to freeze the fish at least 5 days. This will destroy any parasites that are present in the fish or bacteria that may have been picked up during the cleaning process.

Ingredients

5 pounds of fish chunked

2.5 cups of canning salt

1 gallon of bottled water

1 quart distilled vinegar

5.5 cups of sugar

4 teaspoons pickling spice

1 cup dry white wine

1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinagar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar

–5 1/2 cups sugar

–4 teaspoons of pickling spice

–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

Some things I do is cut up extra onion as desired. Start packing jars with onion and layer fish then onion ending up with onion on top. Use Silver Satin wine. After filling jars refrigerate upside down this makes sure all fish are in liquid and air space if any isn't an issue. Taste vinegar brine and adjust with sugar or vinegar to suit your taste. Enjoy!

[eyeguy 54]

Silver Satin

[Finns]

Here?

Not utube but good recipe.

[hockeybc69]

Is this the video?

[eyeguy 54]

dats the one I remember. good job inspector mark

[minnesotathorn]

thanks hockey that's the 1. I can't figure out why youtube said they had removed it.

that 5 day soak in salt water really firms up the fish.

[hockeybc69]

I had to do another search in youtube for it. My original bookmark said the vid was also removed.

[hockeybc69]

One thing to be sure to do in the first 5 days, is to do a really good job mixing/stirring/shaking the fish. Even pop the lid off and stir with a large spoon to be sure its all mixed good.

My last batch, I had clumps of fish in the center of the brine that were stuck together and they didn't get a nice white color. It was a couple blobs the size of a tennis ball that stuck together. They are slightly opaque/white in color, so guessing they just didn't get brined the same due to being clumped together. Guessing it wont matter, but just a tip to be sure you get a good mix.

[McGurk]

One more thing: Something that was not mentioned in the video that is pretty polarizing between different picklers: Freezing the fish before brining. The theory is that there are some nasty bugs that do not get killed off in the brining/pickling process, and that the only way to kill them is to freeze the fish a minimum of 3 days before starting the brining. I have always froze my fish before pickling due to timing, but some do not take that step with fresh fish destined for the jar.

There are some people that think the freezing step is not necessary, but I don't think it is worth the risk when serving other people food that isn't technically cooked.

[delcecchi]

You might not think freezing is necessary until a tapeworm crawls out of your nether orifice.

A few minutes searching show all the food safety folks require freezing to kill parasites.

[loadmaster]

i agree, freezing is required. where did this five days of brine start. Look at cooking section for some of the PN recipes around. If I remember right. I thought it was five to seven days in the jars