PICKLED PIKE

[MCI]

I would like to make some this winter once we can get out spearing. I have never made it before so I'm looking for recipes and directions for doing this.  I know I could google it on the web, but i figure why not get it from the sportsman and women on this page.

Any helpful hints on pike prep for doing this also.

Thanks.

[Walleyehooker]

Used this before and turned out well  https://www.youtube.com/watch?v=giRuFxjHCEs

[eyeguy 54]

great way to do it.  I have done this recipe also but in MN you will need to use Silver Satin wine instead of white zin or you might loose your man card...

[delcecchi]

There have been several discussions in this forum with recipes in the last couple years.

Jut to make it easy.  Here is a link

[reinhard1]

I've got a recipe on my Recipe page as well.  www.sausageheavenoutdoors.com.  As far as Silver Satin, I think they don't make that anymore.  They still have Thunderbird though.  good luck.

[smurfy]

your right reiny they don't make that anymore. and yea thunderbird I was told is the replacement.

I have tried 10 differnet pickling reciepes and the fish always turned out soft. it drove me crazy. until I found this one. doesn't use wine.take fish put in qt jars, add 5/8 cup pickling salt and vinegar till jar is full. shake, roll jar till salt is dissolved. do this twice daily for 5 days.

on 5th day dump fish out. rinse till water is clear. then let fish sit in cold water, I add ice, for an hour. loosely pack fish and onion in jar till half full add 2 tablespoons pickling spice, 1 bay leaf and 1 cup sugar. continue to add fish and onion till jar is full. fill jar with vinegar. roll shake jar till sugar is dissolved. do this again for  days couple times per day. I prefer to let them sit a bit longer but they should be ready to eat after the 5 days.

did this reciepe twice now and good nice firm fish.........and tasty!!!!!!!!!!!!

[delcecchi]

Don't forget to freeze fish for a few days before pickling to kill parasites...  Unless you want a tapeworm to help you lose weight.

[bobberineyes]

I imagine with you spearing you'll have bigger fish, I don't pickle anything over 4 pounds,  they seem to turn out to chewy for me. I like using both white and pearl onions,  those pearl usually are just as tasty as the fish...

[smurfy]

I bigger fish I take the Y-bones out and pickle them!!!!!!!

[blue_healer_guy]

I have always made sure to make sure the brine has cooled to room temp before adding to fish.  i think this helps with not being mushy.

[eyeguy 54]

I have pickled them over 10 pounds with the y bone in.  no problems Good thing I still have 1/2 bottle of silver satin.  I hope to make some pickles this winter. been a while.

[minnesotathorn]

walleyehooker has got it right.  best recipe + very firm pieces as long as everything is kept cold during entire process.  I make the brine the day before or in winter set it outside till very cold.

[bobbymalone]

walleyehooker has got it right.  best recipe + very firm pieces as long as everything is kept cold during entire process.  I make the brine the day before or in winter set it outside till very cold.

I just got started on pickling northern a couple years ago so I'm not an expert, but I can attest the absolute importance of keeping everything ice cold.  I made mush once, because I was like, meh, it's cold enough.  DON'T LET THE FISH TOUCH THE BRINE UNLESS IT'S ICE COLD.

Edited December 14, 2015 by bobbymalone

[icehole10]

I love pickled herring, but I have yet to have pickled northern that I really thought was good. It seems it either tastes way to sweet, or like wine. Might have to give one of these recipes a whirl!!

[reinhard1]

I'm also hoping to catch some smelt at Grindstone this winter and pickle them as well.  good luck.

[delcecchi]

I'm also hoping to catch some smelt at Grindstone this winter and pickle them as well.  good luck.

Catch Smelt?  I am used to seeing them about 3 inches long or maybe 5... How big are they?

Edited December 14, 2015 by delcecchi

[reinhard1]

Del, I think I got a pic of some of the smelt we caught on my Where To Go page on the Grindstone part.  I have caught them every year there.  They even have a spot called the Smelt Hole there.  Lot's of folks go there to get them.  I have caught them up to 11 inches there.  The larger one's I have even brined and smoked.  Most of the one's we get are 5 to 7 inches long, and they are great for pickling. good luck.

[delcecchi]

Nothing against smelt.  I was surprised folks fish for them. 

[reinhard1]

We use 4 pound test or smaller.  In that lake they are usually suspended around 30 feet in the smelt hole which at it's deepest is 140 feet, but I usually fish around 70 feet.  Small panfish jigs tip'd with a eurolarva, waxi, or minnowhead does the trick.  I have caught lake trout and crappies while fishing for them suspended with the smelt.  good luck.

[Cooperman]

Walleyehooker,

I'm also going to try this recipe tomorrow, but I have some concerns about the amount of sugar. 7 cups? I'm only making a half batch, but that is still 3.5 cup, Wow.

Smurfy's recipe is similar to the one you posted except for the wine, and he only used 1 cup per qt. For my batch that would mean 2 cups instead of 3.5.

I would prefer to use the least amount of sugar if I can, what do you think?

Edited January 28, 2016 by Cooperman

[smurfy]

5 minutes ago, Cooperman said:

Walleyehooked,

I'm also going to try this recipe tomorrow, but I have some concerns about the amount of sugar. 7 cups? I'm only making a half batch, but that is still 3.5 cup, Wow.

Smurfy's recipe is similar to the one you posted except for the wine, and he only used 1 cup per qt. For my batch that would mean 2 cups instead of 3.5.

I would prefer to use the least amount of sugar if I can, what do you think?

the reciepe I use calls for a cup and a half sugar. i reduced it on my own and still turns out. like you not a big sugar fan. don't know what it is but this reciepe works for me. and really only differences I see is not heating the brine and the ice bath for an hour. so if I wasn't rinsing it well enough???????? good luck. got 1/2 jar left then need to pickle more.

[delcecchi]

The sugar is for flavor.  I personally don't like candied fish.   Find the old thread on here.  That recipe has been tested.

[reinhard1]

Ya, it's that time of year again.  Again personal preference is the important thing.  I checked the video that Walleyehooker provided and the two things that I saw that I would change with that would be that it seemed he didn't have enough wine in there as far as percentage of the liquid.  The other thing is the 3 days before it's ready to eat.  In my recipe I wait at least 5 days if not 7.  7 days is a little better actually.  3 days seems way too short for the first sample.  I would suggest to try different recipe's until you find one you like.  Remember there ain't no Silver Satin around anymore.  Thunderbird is though LOL.  good luck.

[smurfy]

I for one am OK not using wine!!!!!

[reinhard1]

Not even Thunderbird?.  good luck.