pickled pike recipies

[CALVINIST]

Does anyone have a basic pickled pike recipe they would like to share? There used to be a link here to some great pickled pike recipes, but it seems I cannot locate the "favorite thread" toggle anymore not that they changed the forums Thanks!

[Tom Linderholm]

Here is one courtesy of BD 110, I have adapted it to use in pickling whitefish and herring in our restaurants.

All you need to do is just add pike.

Pickled Herring

3 lbs of Herring chunks per recipe. 3 lbs makes 9 Quarts of pickled fish.

Day One:

Mix 4 cups of water with 1 cup of Kosher salt. Mix your 3lbs of Herring into the water and salt mixture.

Day Two:

Stir the Herring chunks.

Day Three:

Drain and rinse Herring chunks well. Place back into Container and cover with white vinegar.

Day Four:

Make your brine. Pour 3 1/2 cups of white vinegar into a pot and add 3 1/2 of Sugar. Bring this to a boil. The brine must cool before it is put in the jars so allow yourself the amount of time you will need to do this. Drain the vinegar from your Herring and cut yourself at least 1 1/2 sweet onion into slices. Add 3 Tablespoons of pickling spices and fill each jar with your brine.

Cover your and place in the fridge for 7-10 days and it's time to enjoy some pickled Herring.

[CALVINIST]

Cheffrey,

Perfect!!!

Thanks!

[Finns]

Here is one from a person called Coldone that was on here a few years back. It has been copied and pasted many times so some names have been changed.

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.

Makes about 4 pints.