Delavan Lake

Browns channel?

Wont be long now....

Snow is about over, now lets make some ice

I'm sorry, eliminate the rinse between salt and vinegar. Covid had me a little confused

No. I only rinse the fish when making the creamed version. Sorry if that wasn't clear.

Lund - between 3 and 4, drain the salt water, and do you rinse the fish before covering with the vinegar or leave the fish as is/salty and cover with the vinegar?

My recipe is pretty much the same, i use white onions and pieces of red pepper.  I also let the spices run free, i do not strain them. For best results let sit 4 weeks. 
Good luck and tasty pike...

Thanks much lund!

I will add one thought if I may.......
I suggest folks freeze pike at least 7 days.  Pike can carry tapeworms that can infect people.  Freezing for 7 days, or more, will kill tapeworms and eliminate that risk.

If folks are not concerned, or want a novel weight loss program, do as they wish.  Lol

Gliiespi,I saw your pickling request, I have an excellent one.
1) freeze fish at least 48hours
2) cut into bite size pieces
3) soak in salt brine 1/2 cup of pickling salt per qt. water, do not use table salt, for 2 days
4) cover with white vinegar, cover and refigerate 2 days
5) Drain and rinse
6) pack fish and thinly sliced onions in glass or plastic containers. You can't have too many onions
7) cover with brine, done in 2 weeks
Brine
1) 1 cup sugar to 1 cup of white vinegar, 1/4 cup of pickling spice per batch of brine, Put spices in coffee filter and secure. Bring to a boil to disolve sugar. Cool, pour over fish, Refigerate 2 weeks

Creamed Fish
1) rinse pickled fish, pat dry
2) Mix sour cream with sugar to taste add lemon juice, fold in the fish

Reason to freeze fish, no bacteria can survive freezing and the salt brine

Swamp, would you mind sharing your pickled pike recipe?  I love pickled fish and am looking for a better recipe.  Thanks.