Pickled Northern - Silver Satin Wine

[LadyFisher]

We want to pickle a bunch of northern we've got and the recipe that is supposed to be the best calls for Silver Satin wine. BUT - I can't find it ANYWHERE. Does anyone know where I can get some?

[DIRTY BIKER]

Most liquor stores have it otherwise substitute it with another white wine.

[Stiff]

I would substitute a White Port such as "Fairbanks". It's quite a bit better than Silver Satin.

[MuskieJunkie]

Are you guys using the wine as a substitute (sp) for the sugar or vinegar? I am looking for a recipe with less sugar.

[Stiff]

Wine is used in the final syrup that is used to cover the fish. Usually this goes something like: Sugar is dissolved in Vinegar over mild heat (simmer).

The sweetest recipes call for a 1:1 ratio of Sugar to Vinegar, brought to a simmer with the addition of pickling spices and perhaps a bay leaf.

This solution is cooled and then the wine is added so the alcohol doesn’t all evaporate off in the heating step.

If you want a less sweet version – just back off on that initial ratio of Sugar in Vinegar to probably about 1:2 ½ or 1:3 even. When you add the wine at the end, it should make up about 25% of the final syrup. Although some recipes call for no wine at all. It's mainly for taste.

I’ve kind of varied different steps and tried to keep track of the affects. At some point I’ll post what I think is a very good recipe and how it can be modified to achieve sweeter / less sweet, salty / less salty, firmer / less firm final product.

But there have been some very good recipes posted, so I just haven't.

[swamptiger]

Found a couple of bottles of Silver Satin at the very first liquor store I tried...even drank a couple of glasses to "test" the product...

Not a bad addition to any man's cupboard, in my estimation..

[mr d]

the local off sales here is no longer in stock too. soo i have been using a recomended wine called "thunderbird" oh yeah, you will have enough for the next batch...cause your not going to drink this stuff good luck made over 5 gal last winter!!!

[iland99]

Ahhhh, Thunderbird! When I lived in Houston, our neighbors, who grew up in the ghetto, showed us how to make it "better". You take a bottle of T-bird and mix in a packet of Kool-Aid. My brother was the only one brave enough (or stupid enough) to try it, and he puked.

I used to make pickled pike using the Silver Satin recipe. It was pretty good, but I can't find my copy of the recipe anymore.

[Juneau4]

Use the white vermouth It brings out the best flavor without the gagging.

[bigdog]

Westside Liquor carries it but the closest location to you is in Sauk Center.

[DARK30]

Here ya go....

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".

[blue_healer_guy]

Great post ladyfisher as I can never find it either. My batches sometimes come out a little tart, could it be the cheap thunderbird I'm using? How about a little more sugar/less vinegar? I'm making a batch this week, so asap would help. Thanks

[lhk53]

dissolve enough salt in water to float an egg. add fish to cold brine & leave for 48 hours, covered in frig. Drain & rinse fish. Add clear white vinegar to fish & let stand 24 hours. Drain & discard solution. Layer fish in Qt. jars with onion slices and lemon slices. Cover with 4 cups white vinegar, 3 cups white sugar(Dissolved}& add 1 cup white silver satin wine and 1/4 cup pickling spice. (I like to put the pickling in a little cloth bag)2-3 weeks and the fruits of your labor pays off.