Pickled Fish Recipe

1/18/12 @ 12:44 PM
ORIGINAL POST
Igor
Igor
USER since 6/20/01
I am in need of some help here. A couple years back there was a pickled pike recipe I used that was fabulous. It not only had the usual ingredients but also crushed red pepper and whole peppercorns. I've done about a dozen different searches but can't seem to find the thread. What I DO remember is one of the posters had photos of MANY MANY jars of finished product in the posting. Can anyone help? My search yielded 3 threads relating to pickling but none of these had what I am looking for. Thanks a lot.
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Displaying 1 to 10 of 46 Posts
4/21/16 @ 3:58 PM
gassmann
gassmann
USER since 4/19/07
I am no expert but I have kept my fish once pickled and unopened in the fridge for a up to a year and ate it....seemed to be just as good as the first week it was done.

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3/25/16 @ 6:38 AM
eyesman
eyesman
USER since 1/7/02
Once pickled I would not freeze the fish, my best guess is it would end up degrading the quality. I have pickled fish for years and almost always do them fresh caught without freezing first. Is that the best way, I don't know, just what I have done.

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3/21/16 @ 11:14 AM
thefishingboy
thefishingboy
USER since 9/11/04
First time here trying the pickling pike. I have my pike in the brine but I forgot to freeze it first to kill parasites. Can I still freeze it and thaw it out and continue or will it be mush? I have had it in brine for 24 hours or so.

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3/20/16 @ 2:09 PM
badbad
badbad
MEMBER since 3/9/09
Can these recipes work on bluegills and crappies?

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2/24/16 @ 11:15 AM
utahman
utahman
USER since 3/9/03
Just want to add a new change to my recipe. Add a cup of wine NOT boiled to the final brine mix after it is cooled, really made a difference this time.

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2/10/16 @ 7:09 PM
NRAguy
NRAguy
USER since 6/17/01
Wingbone1----What's up with that finger in the picture??....if that's a finger......nasty man.....don't touch the fish with that thing... Puke

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1/23/16 @ 12:13 AM
Wingbone1
Wingbone1
USER since 10/28/15
This is the recipe I us and a lot of differnt people like it. I use the same recipe for eggs

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1/22/16 @ 2:02 PM
utahman
utahman
USER since 3/9/03
I looked to see if my recipe was still up, it is not. Enough fish to fill 3/4 gallon/ 5-6 average northerns. Follow eyesman recipe. I use 1/2 cup salt to 1 quart for the brine. I used to use 5/8 but it seems a little too salty. Here is my recipe for a great brine. 4 cups wine, I usually use white port as it is cheap but chardonnay is good too, 2 cups white vinegar. 3/4 cup water 3 cups sugar 3 tbls pickling spice. I have tried using cider vinegar for the second day soak I thought it wasnt as good. but you can try whatever you want. This brine recipe is for a gallon Jar. Also mix it up every day so it brines evenly. If it seems too tightly compacted divide it in half and put it in 2 containers. use plenty of onions too.This is the closest to a good commercial picled herring like ELF that I have ever prepared. I dont like VITA it is too salty tasting.

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1/21/16 @ 2:39 PM
utahman
utahman
USER since 3/9/03
I looked to see if my recipe was still up, it is not. Enough fish to fill 3/4 gallon/ 5-6 average northerns. Follow eyesman recipe. I use 1/2 cup salt to 1 quart for the brine. I used to use 5/8 but it seems a little too salty. Here is my recipe for a great brine. 4 cups wine, I usually use white port as it is cheap but chardonnay is good too, 2 cups white vinegar. 3/4 cup water 3 cups sugar 3 tbls pickling spice. I have tried using cider vinegar for the second day soak I thought it wasnt as good. but you can try whatever you want. This brine recipe is for a gallon Jar. Also mix it up every day so it brines evenly. If it seems too tightly compacted divide it in half and put it in 2 containers. use plenty of onions too.This is the closest to a good commercial picled herring like ELF that I have ever prepared. I dont like VITA it is too salty tasting.

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1/21/16 @ 2:39 PM
utahman
utahman
USER since 3/9/03
I looked to see if my recipe was still up, it is not. Enough fish to fill 3/4 gallon/ 5-6 average northerns. Follow eyesman recipe. I use 1/2 cup salt to 1 quart for the brine. I used to use 5/8 but it seems a little too salty. Here is my recipe for a great brine. 4 cups wine, I usually use white port as it is cheap but chardonnay is good too, 2 cups white vinegar. 3/4 cup water 3 cups sugar 3 tbls pickling spice. I have tried using cider vinegar for the second day soak I thought it wasnt as good. but you can try whatever you want. This brine recipe is for a gallon Jar. Also mix it up every day so it brines evenly. If it seems too tightly compacted divide it in half and put it in 2 containers. use plenty of onions too.This is the closest to a good commercial picled herring like ELF that I have ever prepared. I dont like VITA it is too salty tasting.

Post Your Comment
Displaying 1 to 10 of 46 Posts