Pickled Fish

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hnt&fsh's picture
hnt&fsh
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Pickled Fish


hnt&fsh's picture
hnt&fsh
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Joined: Thursday, October 22, 2009 - 2:25pm

Anybody have any good recipes they would be willing to share for pickled northern?

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Bullheadmaster makes the best pickled fish I've ever had.  Shoot him a PM and ask him if he would part with the recipe.  You won't be sorry.

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Here is the recipe bullheadmaster gave me, I rewrote it to make it more user friendly but it is his recipe. kdm is right it is the best pickled fish I have ever had or made. Made over 50 quarts this summer and still enjoying it.

Pickled Fish Recipe

What you will need:

Salt (non-iodized)

White Vinegar

White Sugar

White Onions

A White Port wine, I used Fairbanks brand white port

Pickling spice

Jars, Quart or Pint

1. Mix brine, Use ½ cup salt per quart of water, mix until dissolved. (This amount will differ depending on how many fish you plan to pickle.) Note: you must cover fish in brine so make more rather than less. 

2. Cut your fillets into bite sized pieces; I cut them roughly an inch square and place them in Brine, ensuring they are completely covered by the Brine. Put them in fridge to soak for 24 hours.

3. After the fish have soaked for 24 hrs, drain completely, and cover with white vinegar, again making sure fish are completely covered in vinegar. After 12 hours drain off vinegar.

4. Now you will need to mix your Pickling Solution,  this consists of 4 cups vinegar, 3 cups sugar, 1 cup white port wine, as many onions as you would like and a ¼ cup of pickling spice. Less is ok too if you don’t like eating chunks of cloves with your fish (nasty shit.) In a large pot, over med/low heat dissolve the sugar in the vinegar DO NOT BOIL, just heat until sugar is dissolved. Next add the wine, sliced onions and pickling spice. Now bring to a slow boil, then let cool completely.

5. Now you can stuff your jars, I do this in layers, fish then onions and so on till I fill the jar. You can pack them down by smacking the bottom of the jar on your hand.  After you have the jar full of fish and onions you can fill it up with your cool pickling solution. I fill all the jars then wait awhile to let it fill all the nooks and crannies then I top them off and put the lids on.  They do not need to be sealed and last for several months in the fridge. Enjoy!

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How many pounds of fillets do you need to make a batch?

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Joined: Tuesday, December 4, 2007 - 12:15pm

I never really weighed it out, but I had a gallon bag full of fillets and was ok. I did 4 gallon bags of fillets and had to times the recipe by 5. You can make brine and solution according to the amount of fish you have. Just stuff your jars with fish and onions and if you run out of pickliing solution, make another batch. After you do it a couple times you'll know what you need for the amount of fish/onions you have in the jars. I like onions so I used a 5 gallon buckets worth for one batch, thus needing less brine.

LIFE...It's nature's way of keeping meat fresh!

If you want to sound wise, go to school. If you want to be wise....go to Nature!

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I brine for 5-7 days!

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hntdux Said:

Here is the recipe bullheadmaster gave me, I rewrote it to make it more user friendly but it is his recipe. kdm is right it is the best pickled fish I have ever had or made. Made over 50 quarts this summer and still enjoying it.

Pickled Fish Recipe


NO !!!!!      Not the secret family recipe !!!

I hope J does not get angry in the face….

However it is the BEST pickled fish I have ever had !!!!


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...People who don’t understand sarcasm are awesome !?!
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kdm Said:
Bullheadmaster makes the best pickled fish I've ever had.  Shoot him a PM and ask him if he would part with the recipe.  You won't be sorry.

 
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Joined: Friday, May 4, 2007 - 7:41am

I've got this book (from Gander Mountain). It's got a lot of great recipes... and many different pickled fish recipes (cooked first, not cooked first, etc.)

Apparently it's critical to freeze your fish at least 48 hrs as some of the nasty butt-worms can live through the pickling (which shocks me).

http://www.amazon.com/Americas-Favorite-Fish-Recipes-Mouthwatering/dp/0865730393#reader_0865730393

I've got a batch of Big J's pike in jars now (did them last weekend). I'll be comparing his to other recipes from this book in my hunt for the perfect pickled fish. My last batch was very much like Big J's but with 24 hr vineger soak. Very tasty. I've added some thin lemon slices to Big J's recipe for appearance and maybe a very light citrus scent/taste.

Most recipes say fish is good to go after only one week in the jar. I think it's nasty until 3 wks or so, then look out, it's chow time.



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fish-head Said:
How many pounds of fillets do you need to make a batch?

I did a 3lb (weighed it) batch with Big J's... it wasn't quite enough brine/syrup... so I'd say his is for about 2.5 lbs.



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hntdux Said:

Here is the recipe bullheadmaster gave me, I rewrote it to make it more user friendly but it is his recipe. kdm is right it is the best pickled fish I have ever had or made. Made over 50 quarts this summer and still enjoying it.

Pickled Fish Recipe

What you will need:

Salt (non-iodized)

White Vinegar

White Sugar

White Onions

A White Port wine, I used Fairbanks brand white port

Pickling spice

Jars, Quart or Pint

1. Mix brine, Use ½ cup salt per quart of water, mix until dissolved. (This amount will differ depending on how many fish you plan to pickle.) Note: you must cover fish in brine so make more rather than less. 

2. Cut your fillets into bite sized pieces; I cut them roughly an inch square and place them in Brine, ensuring they are completely covered by the Brine. Put them in fridge to soak for 24 hours.

3. After the fish have soaked for 24 hrs, drain completely, and cover with white vinegar, again making sure fish are completely covered in vinegar. After 12 hours drain off vinegar.

4. Now you will need to mix your Pickling Solution,  this consists of 4 cups vinegar, 3 cups sugar, 1 cup white port wine, as many onions as you would like and a ¼ cup of pickling spice. Less is ok too if you don’t like eating chunks of cloves with your fish (nasty shit.) In a large pot, over med/low heat dissolve the sugar in the vinegar DO NOT BOIL, just heat until sugar is dissolved. Next add the wine, sliced onions and pickling spice. Now bring to a slow boil, then let cool completely.

5. Now you can stuff your jars, I do this in layers, fish then onions and so on till I fill the jar. You can pack them down by smacking the bottom of the jar on your hand.  After you have the jar full of fish and onions you can fill it up with your cool pickling solution. I fill all the jars then wait awhile to let it fill all the nooks and crannies then I top them off and put the lids on.  They do not need to be sealed and last for several months in the fridge. Enjoy!

Yes, Big J's recipe was purposefully written non-user-freindly so that your jars don't turn out quite as good as when he pickles them. ;)

Just kidding. Thanks Big J!



hooknlips
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Joined: Sunday, June 17, 2007 - 6:48am

If you wanted to seal the jars would it be alright or would the heat ruin it?

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Don't worry about germs/bacteria. Keep the jars cold - the vinegar, salt, sugar, and booze will keep the stragglers at a minimum. I think there are friendly bugs and enzymes, etc. that keep working on the fish to make the magic - like pickles??

You do use canning lids and rings just like other canning - and they do end up sealing (ping!) once they go in the fridge due to contraction of the air in the headspace.



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I just started a batch myself to use up fish I had from this summer. TIme to get some fresh fish for meals this winter. I'm doing around 12 quarts of fish is what I estimate. All fish is good pickled. I did catfish pickled once. I will say that it was okay. Kind of a weird texture.  Right now I have some perch, pike, whitebass, walleye, and largemouth bass pickling.  Its a grab bag! Just soaked in salt water for 24 hours and put the vinegar on for 12 hours here. 

I do prefer largemouth bass the most for pickling. (No lie, try it) and Pike second.

Big J

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Joined: Thursday, October 22, 2009 - 2:25pm

Is the fish ready to eat right away or do I need to let em soak for a while. Had a bad experience with uncured pickled fish one time. not fun!

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Joined: Thursday, February 4, 2010 - 8:58pm

I've never pickled fish but am going to try this recipe!  Thanks!  But one question, I've been told winter Northern is the best to usefor this. Agree?  What fish y'all like the best pickled?

Here fishy fishy!!

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Joined: Friday, November 29, 2002 - 9:44am

Any white firm meat fish will work. I would say that 95 percent of people use Pike. I have tried all kinds of fish.  My favorite is largemouth bass, I know it soudns weird, but the firmness and how it pickles up is great.  I'd use pike first and go from there.

hnt&fsh -  The recipe I have says wait three days one its in the brine and refridgerator. I would say around a week of sitting it will be ready to eat.

Big J

ND 58201
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Joined: Tuesday, April 27, 2004 - 12:00am

Ive always wanted to try pickling fish because I love the stuff but never have made it myself. This recipe seems pretty simple which is great. Is it necessary to get all of the bones out of pike before putting them to the brine or will they disolve? Ive watched videos of how to properly clean a pike but got frustrated once so still throw them all back in the lake for the next guy. a couple weeks sitting in the fridge before digging in sound about right? thanks


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southpaw21 Said:
Ive always wanted to try pickling fish because I love the stuff but never have made it myself. This recipe seems pretty simple which is great. Is it necessary to get all of the bones out of pike before putting them to the brine or will they disolve? Ive watched videos of how to properly clean a pike but got frustrated once so still throw them all back in the lake for the next guy. a couple weeks sitting in the fridge before digging in sound about right? thanks

Hey there South Paw. You don't need to get any bones out at all. Not even on big pike. They dissolve in th vinegar solution. The only reason I keep pike is to pickle them rather than to fry up. Keep them pike and pickle them. Once you have the brine in and in the fridge wait a week or so and dig in. Trust me this recipe is to die for! Let me know what you think of it once you get a batch done.  Enjoy fellas!

Big J