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Pickled Pike

by , Posted to on 02/21/2012 12:16 PM | "Quote" | "Quick Reply" |

Joined: 03/18/2008
Location: ND
Whats your best pickled pike recipe??
Re: Pickled Pike
by on 02/21/2012 1:16 PM | Reply #1 | "Quote" | "Quick Reply" |

Joined: 01/27/2009
Location: ND
 1 thirsty northern, 4 double whiskey sodas, 2 Jagger bombs, and WALLA!!
 
Re: Pickled Pike
by on 02/21/2012 2:15 PM | Reply #2 | "Quote" | "Quick Reply" |

Joined: 07/15/2003
Location: ND
 Do a search for pickled fish or pickled pike, i know there was a thread about a year ago.
Re: Pickled Pike
by on 02/21/2012 2:22 PM | Reply #3 | "Quote" | "Quick Reply" |

Joined: 01/03/2002
Location: ND
Re: Pickled Pike
by on 02/21/2012 2:25 PM | Reply #4 | "Quote" | "Quick Reply" |

Joined: 03/12/2009
Location: ND
My buddys dad does mine up for me pretty good. can't give away the whole recipe but it does involve some 2 buck chuck............
www.solarcrow.com         Waters Edge Distributors   brian@wedistributors.com
Re: Pickled Pike
by on 02/21/2012 2:29 PM | Reply #5 | "Quote" | "Quick Reply" |

Joined: 01/03/2002
Location: ND
Re: Pickled Pike
by on 02/21/2012 2:30 PM | Reply #6 | "Quote" | "Quick Reply" |

Joined: 01/03/2002
Location: ND
Re: Pickled Pike
by on 02/21/2012 2:46 PM | Reply #7 | "Quote" | "Quick Reply" |

Joined: 10/22/2009
Location: ND
Big J is the guy you need to talk to. His recipe is the very good!
Re: Pickled Pike
by on 02/23/2012 11:42 AM | Reply #8 | "Quote" | "Quick Reply" |

Joined: 02/23/2012
Location: SD
Pickled Fish Recipe ~

   This recipe is easy and is ready to eat in a 3 days.  It's also great for all types of fish, but pike seems to work the best because of the white, firm meat.

Cut fish into 1 inch squares (fish bones will dissolve so no need to get the Y bones out of pike).  Soak fish pieces for 24 hours in water that is salty enough to float an egg.  It takes quite a bit of salt so experiment.  The next day rinse the fish good and then soak for 24 hours in straight vinegar (the bones will dissolve and the fish will turn white and get very firm).  Rinse well several times and pack into pint jars with onions if desired.  Make a pickling brine with 3 tablespoons pickling spices, half cup of sugar, half cup of vinegar and 3 cups of water.  Boil this mixture for 30 minutes and let cool.  Pour the brine over the fish and tighten the lids (no need to seal the jars).  Refrigerate for 3 days and shake the jars up each day to redistribute the solution.  Eat with crackers and share with your friends....................Let me know how it turns out. 
Re: Pickled Pike
by on 02/23/2012 11:45 AM | Reply #9 | "Quote" | "Quick Reply" |

Joined: 02/09/2003
Location: ND
mmmmm sounds good now i just needsum pike

Hunt Hard and NEVER GIVE UP

Re: Pickled Pike
by on 02/23/2012 11:47 AM | Reply #10 | "Quote" | "Quick Reply" |

Joined: 02/18/2004
Location: ND
huntingfanatic Said:
Whats your best pickled pike recipe??
Get yourself pickled and pitch the pike in the dumpster.


LINDY FISHING



Re: Pickled Pike
by on 02/23/2012 2:22 PM | Reply #11 | "Quote" | "Quick Reply" |

Joined: 12/04/2007
Location: ND

This is the recipe I got from bullheadmaster. I rewrote it and simplified some things that were a little unclear.


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!

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!

Re: Pickled Pike
by on 02/23/2012 2:36 PM | Reply #12 | "Quote" | "Quick Reply" |

Joined: 12/18/2006
Location: ND
HNTDUX Said:

This is the recipe I got from bullheadmaster. I rewrote it and simplified some things that were a little unclear.


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!


I am gonna have to try this, sounds great. Thanks for sharing.
Re: Pickled Pike
by on 03/12/2012 09:27 AM | Reply #13 | "Quote" | "Quick Reply" |

Joined: 12/30/2006
Location: ND
Do you fellas freeze your sharks first before you pickle?
A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 
Re: Pickled Pike
by on 03/12/2012 09:30 AM | Reply #14 | "Quote" | "Quick Reply" |

Joined: 02/13/2006
Location: ND
odocoileus Said:
Do you fellas freeze your sharks first before you pickle?
Yes

Re: Pickled Pike
by on 03/12/2012 09:31 AM | Reply #15 | "Quote" | "Quick Reply" |

Joined: 03/18/2005
Location: ND
I used this recipe for some early season pike. Oh yeah, very tasty fish and have had many, many compliments on it. I would go with this recipe if I were doing it for the first time. I did both lemon slices and onion slices. I call the onions crunchy candy. Eat them by the jar full along with the fish, only thing left in the jar is the pickling spice when I am finished.  I used the fairbanks port wine also, only one I found, cost about 10 bucks for a large bottle. Again, tasty, tasty fish!!!
 
Re: Pickled Pike
by on 03/12/2012 09:33 AM | Reply #16 | "Quote" | "Quick Reply" |

Joined: 12/30/2006
Location: ND
Enslow Said:
odocoileus Said:
Do you fellas freeze your sharks first before you pickle?
Yes
Gotcha. Going to be my first time making pickled pike, so I am a little hesitant to use fresh pike. The whole not cooking thing kinda skeeves me out!!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 
Re: Pickled Pike
by on 03/12/2012 09:35 AM | Reply #17 | "Quote" | "Quick Reply" |

Joined: 12/04/2007
Location: ND
the salt and vinegar cooks the fish...fear not.

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!

Re: Pickled Pike
by on 03/12/2012 09:38 AM | Reply #18 | "Quote" | "Quick Reply" |

Joined: 05/26/2006
Location: ND
I really gotta go catch a mess of northerns. I really want to try this recipe.
Teach a man to fish and he will still vote for the guy who gave him a fish.
Re: Pickled Pike
by on 03/12/2012 09:43 AM | Reply #19 | "Quote" | "Quick Reply" |

Joined: 12/30/2006
Location: ND
HNTDUX Said:
the salt and vinegar cooks the fish...fear not.
Yea I kind of figured that was the case, cant wait to give this a try! I am salivating right now!
A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 
Re: Pickled Pike
by on 03/13/2012 09:41 AM | Reply #20 | "Quote" | "Quick Reply" |

Joined: 12/30/2006
Location: ND
HNTDUX Said:

This is the recipe I got from bullheadmaster. I rewrote it and simplified some things that were a little unclear.


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!

One more question....Do you rinse the brine or vinegar off the fish or just drain?

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 
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Posted On: 02/21/2012 12:16 PM
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