PICKLING FISH --- NORTHERN

[BigWadeS]

Hello All,

I am wondering if anyone has any recipes they are willing to share and or best practices for pickling fish. I am planning on attempting this as I have had it before and loved it, just don't know where to start.

[DARK30]

I got some of this in the fridge right now mmmmmmmm!

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".

[JD9400T]

Just made a batch today, yummy!!!

Pickled northern pike: 1 quart

Clean fillets & remove skin and rib bones. "Y" bones can be left in, they will disolve. (Just the heaveier rib bones will not.) Cut fillets cross grain into 1" strips. Loosely pack pieces in a quart jar. Pour 1/4 cup pickling salt(!!! MUST BE PICKLEING SALT!!!!) into the jar & add enough white distilled vinegar to cover fish. Close jar & refrigerate 5 or 6 days.

After the time in frig, remove the fish, drain, & rinse with water. Make a brine of:

3/4 cup suger

3/4 tbsp pickeling spice

1 1/4 cup white distilled vinegar

Heat slowly until suger disolves & let cool. Pack fish in clean jar alternating levels with sliced onions. (Ive also put limes and lemons in the jar for a citrus splash.) Pour cooled brine over to cover. Close jar and refrigerate. Fish can be eaten the next day. Enjoy on crakers or plain.

[Finns]

Found this by doing a 'search' here on the site. It was originally from a member named 'coldone' but his name doesn't show up any more. Wonder why. Any way it is very good and does taste like the pickled herring you buy in stores.

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Re: Best Pickling Recipe

#216918 - 11/24/02 08:23 PM Edit Reply Quote

The season is fast approaching, nothing finer than serving up some pickled pike as an appetizer at holiday gatherings, here is a recipe I obtained from some "old-timers". The only change I recommend is to first freeze the fish for 48-72 hours to destroy any fish tape worm larvae that may be present.

Pickled Pike

Prepare fish by filleting and cutting into bite sized pieces, it is OK to leave in the Y-bones as they will soften in the vinegar. Prepare a brine of 4 cups water to 1 cup pickling salt, cover fish with brine and let stand for 24 hours.

After standing, rinse fish with cold water, cover fish with white vinegar and let stand for 24 hours.

Drain fish, and place in containers with course chopped onion, (canning jars work well). Prepare pickling solution, 2 cups white vinegar, 4 bay leaves, 1 teaspoon pickling spice, ½ teaspoon black pepper, 1 ¾ cup white sugar, 5 whole cloves, 2 teaspoons whole mustard seed. Bring solution to a boil, allow to cool somewhat, pour over fish. Keep refrigerated, ready to serve in about 5-7 days.

The above recipe is very similar to the pickled herring you may find at the market, I acquired this recipe from some "old-timers", this is not Pwaldows recipe, probably similar though. I too have had folks rave about this pickled fish as well, I serve it to guests throughout the holiday season, and it disappears at a rapid rate. The advantage of using northern pike is that the flesh is very solid and much less greasy than a herring.

The recipe is actually 5 whole cloves, the spicy ones, they come dried, in small jars or canisters, in the herbs and spice section of your market(baking isle). Although, if you like garlic, it certainly would add some flavor. I added some garlic in addition to the spice cloves and other seasonings, to the last batch I made and It was fine.

What is great about this particular recipe, is that as long as you stick with the basic instructions, amounts and ingredients(freeze for 72 hours, salt brine, vinegar soak, and vinegar and sugar pickling solution) those are all necessary for preserving and chemically "cooking" the fish. I would shy away from any recipes that do not involve; freezing the fish first, or consecutive salt brine and vinegar soaks, you can modify the flavorings; garlic, jalapeno (or habenero for the brave) BBQ, teriyaki, soysauce, whatever your stomach desires. I like this recipe as is, although sometimes I add a little more of all of the called for seasonings.

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Finns.

[JEV]

That's the recipe I use. I made some about a month ago and still have a couple jars left. To me it tastes almost identical to pickled herring. Good stuff....

JEV

[smoked perch]

big wade:

have fun pickling. it's easy and addicting.

just a tip you may want to try. the last time i made a batch i dumped in some jalapeno's in the final stage to give the pike a kick. so if you like a little heat, go for it. you have to exaggerate it, as in a little does NOT go a long way. i dumped in some cayanne pepper, and some juice form the jalapeno jar as well.

good luck...

[BigWadeS]

Thanks for the tips and the great advice and YES I will be purchasing some jalapenos to put in there as well, yummy! Is there anywhere that a guy can buy those jars already empty, I checked with a couple places and they don't keep them for anyone?

[Born2Fish]

I know you can buy them at a Coborns. They have a whole section for that kinda stuff. Hope it helps.

[BigWadeS]

THANKS FOR ALL THE INFORMATION