PICKLING DIFFERENT FISH

[BigWadeS]

I have found some great pickled fish receipes on here, I am wondering if you can pickle any kind of fish? I have tried northern mostly, but I am wondering about say bass, catfish, and any other

[Tom Linderholm]

Big Wade, I pickle a few different fish with the same recipe. Lake Superior Herring, Whitefish, and Northern. I don't think it would make a difference on the fish you have mentioned. If you are looking to do Sea Bass can I recomend a Ceviche?

Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers

24 ounces sea bass, julienned

1 cup lime juice

1 cup lemon juice

1 cup orange juice

1 red onion, julienne

1 cup chiffonade cilantro leaves

4 jalapeno chiles, roasted, peeled, seeded, and chopped

2 red bell peppers, roasted, peeled, seeded, and chopped

2 yellow bell peppers, roasted, peeled, seeded, and chopped

2 ears corn, roasted and removed from the cob

Salt and pepper

Hot pepper sauce, recommended: Cholula

In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 12 hours, covered, in the refrigerator.

Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.

Recipe Courtesy of the Food Network

There are many Ceviche recipe's out there but this is one I have used in the past.

Enjoy!

[BigWadeS]

Thanks for the reply, I usually will keep some bass and don't mind them fried, but was curious if they and others would pickle well. I was thinking they would, but I guess experimenting is the best part of being in the kitchen.

I will have to give it a try if I get ever get my hands on some sea bass. I love cholula

[BAIT956]

Wade, I have pickled several species of fish, all turned out great. I have even made pickled catfish a couple of times with excellent results. I think nearly any white fleshed fish should work since the pickling flavor pretty much overpowers the fish.

Cheffrey, great looking cerviche recipe, I'm sure I will give it a try with some crappie. Thanks

[Tom Linderholm]

Bait one word of caution: Ceviche is a great recipe but for use with Saltwater fish only! If you want to use the recipe for crappie or other inland fish I would suggest tagging to the bottom line of the recipe

simmer till temp reaches 165.

[BAIT956]

Thanks Cheffrey. But why? Sorry, I always question authourity. Is it because of parasites? If so, would freezing work?

[Tom Linderholm]

Bait, don't worry about questioning. As to not go to deep on this one I am going to reference the Sushi topic from this spring.

http://www.fishingminnesota.com/forum/showflat.php?Cat=&Number=757776&page=2&view=collapsed&sb=5&o=&fpart=1

I would think you would be able to get away with freezing it but personally I don't think I would take that risk. The lime juice cure would probably do the trick, but I have also read to simmer any freshwater fish used.

[MinDak Hunter]

Janie D’s Pickled Pike

Ingredients:

Empty/clean gallon plastic milk jug with lid

3-4 lbs pike fillets cut into ¼ to ½ inch pieces (don’t worry about bones the vinegar will dissolve them)

10 cups water

1 ½ cups pickling salt (or coarse salt)

1 Gallon white vinegar

1 jar pickling spice (I use McCormick 1.5 oz)

4 large onions

4 quart jars

4 cups sugar

Directions:

Dissolve 1-cup salt and seven cups cold water in the cleaned milk jug. Drop pieces of cut fish into the jug. Top with the remaining salt and fill jug to within 2 inches of the cap. Shake well. Refrigerate for 24-36 hours, rotate or shake the jug several times during this waiting time. After a day or so remove fish from jug, rinse well (jug and fish), put the fish back in the jug, and cover with vinegar for 48 hours. Again, rotate or shake the jug several times during this waiting time. Empty fish and vinegar from the jug into a large colander with a bowl below to catch vinegar. Measure vinegar and add enough from the bottle to make 8 cups in a large saucepan. Add 4 cups sugar and pickling spice; bring to a boil. Boil 5 minutes then let cool to room temp. Cut 1 onion for each quart jar (I leave the onion in rings). Start with a layer of onion on the bottom of the jar then alternate layers of fish and onion (I end with a layer of onion on top too). Pour room temp brine over the fish and put the lid on the jars. Make sure to completely cover the fish/onions with brine. Refrigerate for 10-14 days before serving.

[john.wells]

Quote:

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Thanks Cheffrey. But why? Sorry, I always question authourity. Is it because of parasites? If so, would freezing work?

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go to the DNR HSOforum and enter keyword "pickling" in their search box. Click on the "Minnesota Conservation Volunteer January-February 2006" article and open the link. There is another article I have found in the Volunteer that goes more in depth. I will try to find it and post.

[Tom Linderholm]

Thanks for the info john, I will go ahead and post the link:

http://files.dnr.state.mn.us/areas/fisheries/brainerd/clarification.doc

[john.wells]

My pleasure! Thank you for putting up the link