Pickled fish

[Genofish]

Does anyone have a recipe for pickling fish?

[Finns]

Go to bottom of this page (as of now). Best Pickling Recipe.

Finns.

[ducksnbucks]

My favorite:

* 3/4 cup pickling salt to 1 quart water (this should cover fish), let stand for 2 days, then drain

* soak in clear vinegar for 2 days (covering fish), then drain

* make brine consisting of:

-2 cups sugar

-2 cups clear vinegar

-2 tablespoons pickling spice

-Bay leaves are optional

*Once mixed, boil for 3 minutes

*After 3 minutes let cool, then add 1 cup white port wine

*Slice onions and place into pail with fish

*Pour brine into fish

-Add some lemon juice (optional)

*Let stand for about a week

*EAT EAT EAT

[Law Firm]

Also, where is the best place to get canning supplies?

[BAIT956]

Lawfirm, any Menards, Fleet Farm, WalMart, or any hardware store will have Mason jars. Just get the screw on lids. You don't need a vacuum seal here. I use the widemouth ones. They are easier to get your hand into.

Any grocery store will have the other stuff, some will have the mason jars too.

[Law Firm]

That's helpful info. Thanks BAIT!

[BD110]

Here is a great pickled Northern recipe that I have used many times. Let me know what you think!!!

Take care,

Tom (BD110)

Items needed:

Quart jars w/ lids

1 Gallon of white vinegar

1 large sweet onion

1 sm. bottle of Durke pickling spices

Canning salt

Sugar

1st. step

3 Lbs. Northern chunks

4 Cups water

1 Cup canning salt

I use an icecream bucket. Mix water and salt add fish chunks and soak for

48 hours. Place in frig or cooler to keep cold. Stir the fish a couple of

times during soaking.

Drain and rinse fish well.

2nd. Step

Place fish back in bucket and cover with white vinegar for 24 hours. Stir

at least once during that time and add more vinegar if needed to keep fish

covered.

Drain and rinse fish

3rd. Step

Make brine for pickling.

3 1/2 Cups white vinegar

3 1/2 Cups sugar

In pot mix vinegar and sugar together. Bring to a boil using high heat

stirring often. Allow this to cool to at least to room temp or colder so it

will not cook the fish when poured over.

When or while the brine is cooling cut up 1 large sweet onion. 3 lbs. of

Northern will make 3 Quarts of pickled fish.

4th. Step

Pack Northern chunks into Quarts with a layer of fish and onions until jars

are full. Add 1 Tablespoon of Durke pickling spices to jar and cover with

brine. Put The jars of Northern in the frig for 7 to 10 days and it's time

to enjoy.

You can use 6 pint jars instead of 3 Quarts if you would like. You would

then use 1/2 Tablespoon of pickling spices in each pint jar.

[BAIT956]

I'm going to try this with some catfish that I have in the freezer.

It's a little different from Coldone's recipe in that you don't boil the spices with the vinegar and sugar, but add the spices later.

Also in addition to the jar of spices, Coldone's recipe uses bay leaves, whole cloves and mustard seed.

Otherwise, both procedures are pretty much the same.

[JESSEJAMES]

I am making my first batch of pickled northern, and i just recently read a message from a member. Before making pickled fish it should be froze for 48 hrs or cooked, because of tape worms. I did not know this untill i read the message. i was recently at leech lake and cought some decent perch and a couple northern. My fish were frozen for two days on the lake, i did not clean them until i got home. i was wondering if thats good enough to kill the tape worm or should you freeze after they are cleaned.

[LABS4ME]

freezing is freezing, as long as you feel the flesh was frozen through you are O.K.

Good Luck!

Ken

[JESSEJAMES]

THANKS KEN, APPRECIATE THE INFO

[loadmaster]

I use the recp. on the thread all the time and it is good. Made my last batch thinking I had all the needed items well guess what not but 1 onion for 10 pt jars what the heck I said. After 7 days I tried it and with but a few pcs of onions the fished had a more pickeled herring texture and taste than normal anybody else have the happen to them. Still good>>>>>later the load

[Dan Thiem]

Metrojoe has an awesome pickeld northern recipe. He brought some to a FM get together and I almost ate half the jar of it. Very tastey stuff!

[Tripleplay]

I'm not a huge pickled fish eater but I also tried Metrojoe's down at the Backwater Brawl and was impressed. I thought it was a bit sweeter than other recipes I've had which is probably why I liked it as much as I did.

[loadmaster]

I can not seem to find Metrojoes receipe somebody post it>>>later the load

[DARK30]

PICKLED NORTHERN

2-3 small northerns

pickling salt

distilled water

white distilled vinegar

1 large white onion

1/4 cup pickling spices

2 large bay leaves

1 tbs pimiento slices

1 tsp cloves

2 small lemon rind slices

silver satin wine

1. Cut fillets into 2" strips (bones don't matter). Soak them in brine solution for 24 hours.

Brine Solution is: 1 cup pickling salt and 4 cups distilled water.

2. Rinse fish thoroughly in cold water. Soak again for 24 hours in good quality white

distilled vinegar.

3. Rinse fish with cold water. Layer the fish pieces in the jar with slices of large onion,

lemon rind, 1/4 cup pickling spices, bay leaves, pimiento slices, and cloves.

4. Cover completely with pickling solution and refrigerate for 6-7 days.

Pickling solution is: 4 cups white distilled vinegar, 2 cups sugar

cook to dissolve (don't boil)

let cool and add 1 cup silver satin wine.

Note: A 32 oz. cherry or olive jar from your local bar or restaurant works great

for a container. (You may need two)

Also for something optional, you may add 1/2 cup sweet vermouth to

your pickling solution for a little added "tang".