Coldone's pickled fish

[Old Guide]

I just opened a jar of pickled northern. Excellent recipe!! Thanks Coldone for sharing it with FM.

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[BAIT956]

Thanks Coldone. I used your pickeled fish recipe on some catfish. Excellent!
To reply to your question on an earlier post, I used a gallon jar to accomadate the fish, then transferred them to smaller jars for ease in serving. The gallon jar allows the fish more room in the pickeling mixture.
Has anyone used a sugar substite such as "Equal" in a pickling application? If it works, it would cut down the calories.

[Guest]

Thanks guys! I am glad the recipe gave you results you were pleased with.

Just a note regarding the sugar substitutes, the sugar is not only in the recipe as a flavoring agent, but it also acts as a preservative, using a sugar substitute like equal, would not give you the benefit of the preservative qualities of the sugar. Most of the sugar stays in the pickling solution, and only enough soaks into the meat for flavor, as long as you don't drink the pickling solution, you shouldn't be getting too many extra calories from the sugar.

[Guest]

Do you think you could post that recipe again? I would love a good pickled fish recipe!
Thanks

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[Guest]

Here is a recipe I obained 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.