Recipe for pickled pike

[Guest]

Here's a recipe for pickled pike compliments of Clayton Diskerud.

Pickled Pike -- 2 cups northern fillets, cut into small chunks; 3/4 cup sugar; 2 tablespoons salt; 2 tablespoons pickling spice (standard grocery store brands); 1.5 cups white vinegar; 3/4 cup onion, sliced thin.
Mix sugar, salt, spice and vinegar in jar, then add fish and onions. Refrigerate (covered) for 5 to 7 days before eating.
No problem with y-bones, as they will dissolve. Put into small containers, pickled pike makes a welcome gift to friends and neighbors over the holidays.

[DARK30]

THIS IS THE ONLY REASON TO KEEP THOSE SLIMY THINGS:

CUT FISH INTO BITE SIZE CHUNKS AND SOAK IN 1 CUP PICKLING SALT AND 4 CUPS BOTTLED WATER FOR 24 HOURS.

RINSE FISH AND SOAK IN A GOOD QUALITY WHITE VINEGAR FOR 24 HOURS.

RINSE FISH AND LAYER IN LARGE GLASS JAR WITH 1-2 LARGE WHITE ONIONS (SLICED), ONE CAN OF PICKLING SPICE, 2 LARGE BAY LEAVES, 2-4 CLOVES, A FEW RED PIMENTOS FOR COLOR.

NOW MAKE THE PICKLING SOLUTION TO POUR INTO JAR: COOK TO DISOLVE(DON'T BOIL) 4 CUPS WHITE VINEGAR, 2 CUPS SUGAR. LET THIS COOL. ADD 1 CUP SILVER SATIN WINE (IT HAS TO BE SILVER SATIN AND DON'T DRINK IT...YUK!)

REFRIGERATE 6-7 DAYS. OFFER THIS TO ONLY YOUR BEST FRIENDS AND GUYS WHO KNOW WHERE THE FISH ARE!
WET NETS!

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cast,cast,cast,cast......

[Guest]

Here's my recipe, posted below, but this is an appropriate thread for it.

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, (wide mouth canning jars work good). 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.

[DARK30]

HEY JIGGLESTICK, THATS REALLY WEIRD!....I WAS JUST LOOKING UP THIS THRED AND YOURS POPS UP!

ANYWAY...I WAS JUST GOING TO ADD TO MY RECIPE ON HERE.....

I ADDED A SLICED LEMON IN WITH THE ONIONS AND IT TURNED OUT GREAT! OH AND ITS 1/2 CUP OF PICKLING SPICE.

WET NETS!

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cast,cast,cast,cast......

[jigglestick]

i guess i didn't look back far enough to find info. this worked out very well. i will just say thank you. keep your fingers in the pickle jar-------jigglestick--------

[Guest]

Dark30,
What do ya mean don't drink the Silver Satin?

Ever had a Silver Satin Manhattan? Mmmmm - Tasty!

2 parts Whiskey (cheaper the better)
1 part Silver Satin
pour over ice and top with a marischino cherry.

We have a Silver Satin party every spring that is very well attended. If you thought "Animal House" was wild you should see the boys after a few of these!
Actually tastes like sh**, and will take the paint off the boat - so don't spill.

Happy fishing!!

[Guest]

carefull on the pickled fish thing...i was an avid pickled fish person.....until now...tapeworms in northerns(actually any fish in minnesota waters)...you've probably seen em ...white..ribbony things move slow at the touch of a knife blade..they live in a human host....problem lies here in that you're pouring pickling solution over "raw" fish ..pickling solution does'nt always kill the eggs in tapeworms in the process of pi

[Guest]

I found this info from the U of M's extension service site, looks like there are two ways of dealing with tapeworms; cooked pickled fish, and freezing prior to pickling. I am making a batch right now using the freezing method, will let you know how it turns out.

Pickling is an easy method of preserving fish. Pickled fish must be stored in the refrigerator at no higher than 40° F (refrigerator temperature), and for best flavor must be used within four to six weeks. Only a few species of fish are preserved commercially by pickling, but almost any type of fish may be pickled at home. Refrigerate the fish during all stages of the pickling process.

Ingredients for Pickled Fish

Fish Use only fresh, high quality fish.
Water Avoid hard water, as it causes off color and flavors.
Vinegar Use distilled, white vinegar with an acetic acid content of at least 4 percent (40 grains means the same thing). This percentage of acetic acid is needed to stop bacterial growth.
Salt Use high grade, pure canning or pickling salt. It does not contain calcium or magnesium compounds which may cause off color and flavors in pickled fish.
Spices Best results are obtained when fresh, whole spices are used.

General Method for Precooked Pickled Fish

Soak fish in a weak brine (1 cup salt to 1 gallon of water) for one hour.

Drain the fish, pack in heavy glass, crock, enamel, or plastic container in a strong brine (2-½ cups salt to 1 gallon of water) for 12 hours at refrigerator temperatures (40° to 45° F).

Rinse the fish in cold water.

Combine the following ingredients in a large pan or kettle. This makes enough for 10 pounds of fish.

¼ oz bay leaves
2 T allspice
2 T mustard seed
1 T whole cloves
1 T pepper, ground
1-2 T hot, ground dried pepper
½ lb onions, sliced
2 qt distilled vinegar
5 c water (avoid hard water of high mineral content)
Bring to a boil, add fish, and simmer for 10 minutes until fish is easily pierced with a fork.

Remove fish from liquid, place on a single layer on a flat pan. Refrigerate and cool quickly to prevent spoilage.

Pack cold fish in clean glass jars, adding a few whole spices, a bay leaf, freshly sliced onions, and a slice of lemon.

Strain the vinegar solution, bring to a boil, and pour into jars until fish is covered.

Seal the jar immediately with two-part sealing lid, following the manufacturer’s instructions. Pickled fish must be stored in the refrigerator as stated in general directions.

Caution: The Broad Fish Tapeworm

The broad fish tapeworm infection can be contracted by humans from eating raw or undercooked species of fish found in the Great Lakes area.

The larvae of the broad fish tapeworm pass through smaller fish until they lodge as hatched small worms in the flesh of large carnivorous species of fish, like northern pike, walleye pike, sand pike, burbot, and yellow perch. This worm, if eaten by humans in its infective stage, can attach to the small intestine and grow to lengths of 10 to 30 feet.

The infective worms are destroyed readily either by cooking or freezing. Two recent outbreaks of this tapeworm in Minnesota were related to eating uncooked pickled pike. Those who wish to prepare raw pickled fish should first freeze the fish at 0° F for 48 hours.

[Walleye_GFA]

Bump.... ummm tastyyyyy

Wally

[Mueske]

OK guys,

I know how to get pickled, I've read how some of you pickle your fish and I ate lots of northerns prepared this way as a kid, but I wonder if anybody has pickled lake trout? I plan on catching several this winter, mostly just a few pounds, and you've made me hungry for pickled fish. How about it? Worth my time to try a batch?

Kevin

[Guest]

Cold One your recipe is about the same as my mom and aunt used, it is a yummy recipe for doing up pike. As for pickeled laker?
Ummmm no! nuf said! thats like having a food fight with Cavaier! Either bake it fresh, or smoke it fresh but, never freeze lake trout it just dont taste the same after. I use an apple wood and box alder smoke for trout or bake it by heading it gut it butter the inside onions salt and pepper bake it 300 25 min mmmmmmmmmm

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Stay dry and on the fly, if you find them they will bite..

[Polar Bear]

I want to second the recipe printed here by Dark30. I did 11 pints of mixed perch, crappie, sauger and walleye. I'm absloutely addicted to the stuff. He's right about the Silver Satin too...most god-awful stuff I ever tasted. Polar Bear

[hunt4food]

Coldone, I just finished canning another batch (10quarts) of your pickled pike recipe. I added some liquid smoke this time to 1/2 of the jars. Thanks for the great recipe. My friends and family really beg for it now.