Pickled Pike Recipe?

[Jack]

Seems like it's been forever since I've had pickled pike. Never forgot how good it was to eat though!

Anybody here have a good recipe/instructions for how to pickle fish?

Thanks In Advance!

[trapper12953]

never heard of pickled pike or fish i always jut fillet them and fry them up in egg then bread crumbs then place them in to some greese then chow down mmmmmmmmmmmmmm i love them ;D

[patricimo54]

I am looking forward to the recipes myself. Thanks for starting this thread Jack.

[TrapnJoe]

Here you go. This recipe has been in my family for many years. I wouldn't use any other. This is all based on using glass quart jars. There is no need to remove the "Y" bones, they will be gone when fish are done. Simple, easy, and darned good!


Fill quart jars with filleted, skinned, bite size chunks of northern. Add 2/3 cup pickling salt to each quart and cover with white vinegar. Refrigerate for 5 days.
After 5 days drain and soak in cold water for 1/2 hour. Layer fish in quart jars with sliced onion.
Add one teaspoon pickling spice to each quart jar. Mix 1 cup sugar to 2 cups of your favorite white vinegar and cover the fish and onions. Refrigerate for 7 days and enjoy.

[Jack]

Thanks! I'll be saving that one! ;D ;D

Have you tried it on any other fish? Or would you recommend any other fish?

And are there a certain kinda onions you think are best?

[TrapnJoe]

May 9, 2013 16:27:00 GMT -5 Jack said:

Thanks! I'll be saving that one! ;D ;D

Have you tried it on any other fish? Or would you recommend any other fish?

And are there a certain kinda onions you think are best?

I've used this recipe with suckers, perch, bluegill and maybe some others too. They are all good. I usually use northerns or suckers.

As far as onions go, I have no preference. Usually what we have in the house. But I do know that the stronger they are the better. They do mellow out after the process. I like the onions as much as the fish.

[clamup]

This is almost or is the same Recipe only you forgot to serve with BEER!

1st step: Filet your fish. You can leave the bones in the meat, as this recipe dissolves the bones as it cures. Cut fish in bite size or larger (smaller) pieces.
2nd step: Pack loosely in quart glass jar. Add 5/8 cup of pickling salt per quart. Fill with white vinegar to cover fish. Shake jar until salt is dissolved. Let stand 5 days in refrigerator, gently shaking once a day.
3rd step: After the 5th day, remove fish from jar, wash fish with cold water, and drain. Let stand in cold water 1/2 to 1 hour; drain again.
4th step: Using a quart jar, fill the jar to the half-way point with the cold drained fish in loose layers of sliced onions. Add 2 cups white sugar, 2 tablespoons pickling spice, dash of dried red peppers. Continue filling jar with alternate layers of fish and onions. Add enough white vinegar to cover the fish and onions.
5th step: Let stand in refrigerator for one week for flavor. Keeps in refrigertor for 3-4 months.
P.S.
Use more or less sugar per your taste.

[iowaerik]

My recipe is much like clamup's. I don't have it in front of me, I'll post it tomorrow.
I cut my fillets into strips, much like French fries. Soak in salt brine for 2-5 days, rinse fairly well. Then cover with white vinegar for 24 hours. The bones will have compleat lay dissolved. Discard vinegar and lightly rinse. That step will help to keep your finished liquid clear after packing. I then bring to a boil my spice/sugar/vinegar brine, and let cool.
After brine is cooled add Silver Satin white wine. Key on the silver satin.
Fill jars layering fish then onion/carrot repeat till jars filled. After jars are packed cover with spice brine. The carrots add a great color to the jars. Jalopinos can be added, fresh or pickled. I think it's best after at least 10 days chilled. Keep refrigerated. Keeps for up to six months. I've never had it last that long.
Lastly this part is very important. You must be either ice fishing or watching football. A close second is to have several beers within arms reach. Better yet... Someone to get cold ones out of the fridge.
Very similar to the Day Fish Company herring. Minnesota's famous
Let me know if you want the exact recipe.

[iowaerik]

2 quart jar. It won't open till I go up to the Lake of the Woods. Walleye fishing here I come.

[iowaerik]

Here is the recipe I follow. It was from a neighbor of my parents. She would pickle fish for several people on our street. She would pickle all types fish. Lots of people liked the carp she'd pickle.

[Jack of all Trapping]

Great recipes for the Swamp cookbook. Thanks!!! Been 10 years since I had pickled pike. Good eating there now!!!!!!!!!!