Results 1 to 11 of 11

Thread: Pickled Pike

  1. #1
    Member
    Join Date
    Apr 2011
    Posts
    5
    Thanks
    3
    Thanked 0 Times in 0 Posts

    Default Pickled Pike

    This year I'm going to try to pickle some of the pike I catch, I have a recipe and it doesn't look to difficult. I've eaten it only a few times but I love the stuff. I've heard that the pickling will dissolve the y-bones from the pike... My question is do you still have to remove the y-bones or can you just fillet it like a normal fish and let the acid due its work? Right now I'm leaning toward the y-bone removal but if anyone has tried different I think it would be a little easier to prepare.

    Anyone have any experience?

  2. #2
    Member
    Join Date
    Dec 2010
    Location
    It varies
    Posts
    156
    Thanks
    9
    Thanked 79 Times in 54 Posts

    Default

    The bones will dissolve. Just make sure you freeze the fish first. Pike can contain a tapeworm that humans can contract. I've seen a much better publication about it, but this has the basic details.

    http://www.extension.umn.edu/distrib...ion/00009.html

  3. The Following User Says Thank You to ajb05854 For This Useful Post:

    mandersl (05-09-2011)

  4. #3
    Member
    Join Date
    Dec 2008
    Location
    Papillion
    Posts
    226
    Thanks
    0
    Thanked 103 Times in 39 Posts
    Blog Entries
    1

    Default

    Sorry...the only thing I like pickled is myself........
    of course, not when driving, hunting, or even fishing !!!!
    Good Shootin!!
    DarryH

  5. #4
    Member
    Join Date
    Apr 2012
    Location
    Palmdale, Ca
    Posts
    19
    Thanks
    0
    Thanked 1 Time in 1 Post

    Default

    Quote Originally Posted by mandersl View Post
    This year I'm going to try to pickle some of the pike I catch, I have a recipe and it doesn't look to difficult. I've eaten it only a few times but I love the stuff. I've heard that the pickling will dissolve the y-bones from the pike... My question is do you still have to remove the y-bones or can you just fillet it like a normal fish and let the acid due its work? Right now I'm leaning toward the y-bone removal but if anyone has tried different I think it would be a little easier to prepare.

    Anyone have any experience?

    My buddy contracted the tape work that the comment below is talking about! Be Careful!

  6. #5
    Member
    Huskeryakker's Avatar
    Join Date
    Jul 2012
    Location
    Grand Island
    Posts
    182
    Thanks
    106
    Thanked 89 Times in 55 Posts

    Default

    My wife picked my pike but it was after it was frozen a few weeks. Never new about any worm so glad we did it the way we did. I don't think a worm would live in the vinegar but I don't want to try it anyway. It is a great way to eat some of the pike. Good luck.

  7. #6
    Member clarkzilla's Avatar
    Join Date
    Oct 2010
    Location
    Unfortunately, NE
    Posts
    717
    Thanks
    32
    Thanked 356 Times in 179 Posts

    Default

    I'm in the process of pickling some pike for the first time, I'll try and post a report on how it went
    -My fingers smell like fish...but I have a excuse!

  8. #7
    Member pumpnlead's Avatar
    Join Date
    Mar 2012
    Location
    Panhandle
    Posts
    65
    Thanks
    66
    Thanked 66 Times in 17 Posts

    Default

    Great advice on this thread! Let us know how you like it.

  9. #8
    Member clarkzilla's Avatar
    Join Date
    Oct 2010
    Location
    Unfortunately, NE
    Posts
    717
    Thanks
    32
    Thanked 356 Times in 179 Posts

    Default

    I have never had pickled pike before I did mine so I couldn't base it off of anything. But mine was good with a lot of flavor, took it to work and everyone liked mine better than the other guys "amazing recipe". Now that I think about it, I don't even remember what recipe I used
    -My fingers smell like fish...but I have a excuse!

  10. #9
    Member clarkzilla's Avatar
    Join Date
    Oct 2010
    Location
    Unfortunately, NE
    Posts
    717
    Thanks
    32
    Thanked 356 Times in 179 Posts

    Default

    Cut pike into bite size. no need to de-bone, unless it's a monster. Put fish in plastic pail or tupperware, use 5/8c salt per qt of fish. Cover with white vinegar and refrigerate for 5-6 days, stirring daily. Remove fish from brine, rinse for 1/2 hour under cold water. This is important to remove salt. When cleaned, put into qt widemouth mason jars, alternate fish with some thin lemon slices and thinly sliced white onions. Throw a garlic clove in if your feeling brave!


    The magic sauce as follows: makes 2qt jars worth. 2c sugar, 2c vinegar, 4 bay leaves, 1tsp whole pepper corn, 1tsp whole allspice, 2tsp whole mustard seed, 1tsp whole cloves. Boil for 5 minutes to reduce sugar, COOL sauce (IMPORTANT not to cook the pike) and pour over the fish/onion/lemon. Ready the next day. gets better with age.


    1 2-footer makes about 2qt's or so. Best served with sharp chedder, good crackers and a cool lienies.

    this is not mine! I found it online and used it (first one on google) best I've ever had!
    -My fingers smell like fish...but I have a excuse!

  11. #10
    Member
    snowgoose100's Avatar
    Join Date
    Dec 2008
    Posts
    4,911
    Thanks
    5,375
    Thanked 4,162 Times in 1,898 Posts
    Blog Entries
    1

    Default

    This months In Fisherman has an article on pickled pike.

  12. #11
    Member RedRiverDeuce's Avatar
    Join Date
    Jul 2012
    Location
    Aberdeen, SD
    Posts
    191
    Thanks
    75
    Thanked 326 Times in 80 Posts

    Default

    I picked up this recipe(s) from my best friend, who's Dad is one of the camera men for in-fisherman. They all use this one over there. I have only tried the normal one which is great, never tried the creamy pickled fish, although i heard it's amazing, but doesn't last as long in the fridge.



    I use a 2 Qt jar, it works great for the avg size pike. Fillet and take the the rib bones out, don't worry about the Y bones, if the fillets are real thick I'll fillet them in 1/2, slice them about the size of a cracker. They say to freeze the fish for a couple days to kill parasites.

    Brine:
    1 Qt white vinegar
    1 C canning salt

    Dissolve salt and vinegar, pour over fish ( I usually fill a 2 Qt jar a little over 1/2 way with fish). Seal, cover and refrigerate for a week, turn the jar over a few times. After a week drain and rinse fish.

    Syrup:
    1 Qt white vinegar
    2 C sugar
    2 Tbs pickling spice
    1 white onion sliced thin

    Heat vinegar to boiling, dissolve sugar, COOL COMPLETELY! Put fish, onion and pickling spice into your 2 qt jar, pour cooled syrup to the top, refrigerate for another week, turn the jar over a few times to keep things mixed up. (If you don't like the spice floating around and sticking to your fish when you eat it you can take a some cheese cloth, put your spice on it, tie up the corners and make a loose 'tea bag'. It works great and the flavor is the same). Fish is ready to eat after a week.

    This is a great recipe for plain pickled fish. For a way different taste try this:

    1 C sour cream
    1 Tbs sugar (optional)
    Dill weed (I don't measure, add to taste)
    Any spice will work, cracked pepper, horseradish, mustard even lingonberries, whatever you like.

    After a week in the refrigerator, take 1/2 your fish and onions out of the syrup, in a glass bowl combine with the sour cream and spice of your choice mixture, cover and refrigerate, after a day it is ready to eat. (Now you have 2 different flavors of fish out of the same batch).
    Once landed over 1000+ lbs of channel cats in 2 days
    2013 King of the Cats- Channel Cat Division- 2nd place
    -Team Red River Mud Sharks-
    2013 Whisker Run- 3rd place (Mississippi River- Pool 2- 25 boats)
    2013 Whisker Run 2.0- 7th place (Mississippi River- Pool 2- 30 boats)

  13. The Following User Says Thank You to RedRiverDeuce For This Useful Post:

    Harold (03-27-2013)

Similar Threads

  1. Anyone know how to make pickled sausages?
    By pyaeger in forum Outdoors Recipes
    Replies: 2
    Last Post: 05-21-2012, 10:01 PM
  2. ice out pike
    By FatMatt in forum Nebraska Fishing Forum
    Replies: 11
    Last Post: 03-30-2011, 08:36 PM
  3. Question: pike!!!
    By teal in forum Nebraska Fishing Forum
    Replies: 7
    Last Post: 09-14-2009, 10:38 PM
  4. Opinion Needed pike
    By greencaspa in forum Nebraska Fishing Forum
    Replies: 13
    Last Post: 02-23-2009, 12:45 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •