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Pickled Fish
JimmyJack
Member Posts: 5,489 ✭✭✭✭
Got five Northern Pike to pickle, gonna try to mix some catfish in, like them smoked, but never tried to pickle them.
Comments
Judy likes em' and I tolerate them. One thing about pickling pike is that the bones disappear. On our many Northern Ontario fly in trips, it was always up to me to get rid of those pesky Y bones when filleting pike. For some reason none of the guys wanted to learn so I was stuck with the chore. Maybe my fishing buddies were smarter than I thought.🤔 Bob
I take the first whack at them and when my wife gets done there are no bones. Pickled, they dissolve.
Never liked pickled herring, but i love walleye. If you catch some and pickle them, I could do some quality control for you.
Just finished a quart jar of pickled herring in wine sauce. Vita brand. Had the last three ounces or so.
I used to pickle some of the fish I caught. The best by far were bluegill. Fillets were just the right size, boneless, and flaky white. Have a friend who brags about his pickled kokanee salmon. Tried some. Meh. But I told him they were good.
Sounds good. Do you have a recipe? I'd like to try it on some muskey.
I will try to send you mine.
Fished MANY years 200 mi. North of Red Lake in Canada and acturally got tired of eating Walleye! One of the guys made up some cocktail sauce and lightly boiled Northern and WOW-Tasted like lobster.
Here in Utah, some guys make "Poor Man's Lobster" from stripers or hybrid wipers. They lightly boil the meat in 7-Up.
It's nothing like lobster, really, but living in Utah,they have no actual lobster to compare it to.
Rocky said "Have a friend who brags about his pickled kokanee salmon."
In our house that is damn near sacrilege! Kokanee, like their ocean going twins Sockeye, are best when lightly broiled with just a hint of brown sugar.
The very idea of pickled fish is just not right. I guess one of these days I'll have to try some but it just sounds unappetizing.
I have a recipe that I use for salmon filets. You pack the fresh filet in salt for a week or more. Rinse and soak for a few hours to pull the excess salt out. Then I skin and slice it into inch chunks. Pack it in a jar with garlic, sliced onions, and pickling spices. ( I put the pickling spices in a cheesecloth bag. Keeps them from sticking to the fish) Then cover it with a mix of salt, sugar, vinegar and water. Let is sit for another week and enjoy. Makes a good snack.
I assume that's about how my friend does kokes.