Question Pickling

Fly-Boy-Wray · 06-07-2008, 12:57 AM

Has any one ever pickled fish before?

Brian · 06-07-2008, 08:27 AM

I have, it's not very hard.

- B

OldBaldGuy · 06-07-2008, 09:30 AM

Quote:

Originally Posted by Brian

I have, it's not very hard.

It's no different than pickling cucumbers, once you've filleted and skinned the cucumber.

Pick a firm, white-fleshed fish. Bluegill fillets would be excellent. Catfish, not so much...

I'd have to look, but I'm pretty sure I recall a fish pickling recipe in one of the old NEBRASKALand cookbooks.

hugefish_80 · 06-07-2008, 12:52 PM

Sure, I've fished pickled several times! Oh, wait....that's different.

Brian · 06-07-2008, 10:02 PM

this is a pickling recipe that I've used for quite a while...makes some really good pickled pike!

5 pounds of fish chunked
2 1/2 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5 1/2 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution:

1 quart distilled vinegar
5 1/2 cups sugar
4 teaspoons of pickling spice
1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Let it refrigerate for about 3 weeks before eating.

Bad Boy · 06-09-2008, 07:07 PM

I did five quarts about two months ago - all gone. I'm doing a batch right now. Real close to what Brian said. I don't use wine, nor pickling spices. I use the cloves, bay leaves, pepper corns, and mustard seed, but essentially the same thing. Brine, vinegar, and put in jars with elixir / onions. I think I like the onions as much as the fish. This is a top "good eats" in my book.

It's not hard. Just takes a little patients.

06-07-2008, 12:57 AM	#1 (permalink)
Fly-Boy-Wray Member Join Date: Mar 2008 Location: Omaha Ne Posts: 170 Thanks: 9 Thanked 3 Times in 3 Posts	Pickling Has any one ever pickled fish before? __________________ If all the theories were correct, there wouldn't be a fish left in all of our lakes and rivers and streams. Izaak Walton

06-07-2008, 08:27 AM	#2 (permalink)
Brian Member Join Date: Jul 2007 Posts: 177 Thanks: 0 Thanked 0 Times in 0 Posts	I have, it's not very hard. - B __________________

06-07-2008, 10:02 PM	#5 (permalink)
Brian Member Join Date: Jul 2007 Posts: 177 Thanks: 0 Thanked 0 Times in 0 Posts	this is a pickling recipe that I've used for quite a while...makes some really good pickled pike! 5 pounds of fish chunked 2 1/2 cups of canning salt 1 gallon of bottled water 1 quart distilled vinegar 5 1/2 cups of sugar 4 teaspoons pickling spice 1 cup dry white wine 1 onion cut into pieces In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate. Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution: 1 quart distilled vinegar 5 1/2 cups sugar 4 teaspoons of pickling spice 1 cup dry white wine Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Let it refrigerate for about 3 weeks before eating. __________________

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06-07-2008, 12:52 PM	#4 (permalink)
hugefish_80 Member Join Date: Apr 2008 Location: omaha Posts: 81 Thanks: 0 Thanked 0 Times in 0 Posts	Sure, I've fished pickled several times! Oh, wait....that's different.

06-09-2008, 07:07 PM	#6 (permalink)
Bad Boy Member Join Date: Aug 2006 Location: Near the Platte River South of Valley Posts: 174 Thanks: 0 Thanked 0 Times in 0 Posts	I did five quarts about two months ago - all gone. I'm doing a batch right now. Real close to what Brian said. I don't use wine, nor pickling spices. I use the cloves, bay leaves, pepper corns, and mustard seed, but essentially the same thing. Brine, vinegar, and put in jars with elixir / onions. I think I like the onions as much as the fish. This is a top "good eats" in my book. It's not hard. Just takes a little patients.