Pickled Fish Recipe

I used one recipe I found here with rhine wine but 3 cups of sugar was too sweet for me. The whitefish I tried were great and the whitebass were pretty good but seemed a little tougher.

just sampled my batch this year, too vinegary for my taste. gonna dump off the juice and re-cover it with a sweeter mix. More chablis wine and more sugar.

Has anyone tried sheepshead? I kept some out of bago, gave them to my dad to smoke and they turned out fairly good, just like smoked chubs.

My batch is done. Things I would do different: Cut up into smaller chunks, don't sample until 10 days have past. I pickled walleye, crappie, bluegill, and perch. I wouldn't recommend the perch, they are still rather tough. The crappies are excellent. I used a combination of three recipes I had, probably couldn't repeat again the same way if I wanted to, but they all work. I gave a jar to my plumber last night. He took one bite, looked at me and said, "I don't think this will make it through the night!"

The walleye was taken out of the freezer by mistake..

I do redhorse and blacks. They are very good because the soft flesh is more like herring flesh. I used to do a lot of northern, and smoke the suckers. Now I smoke the northern and pickle the suckers, because of all the bones in the suckers

Anyone pickle suckers???

I pickled perch this yr just seem to take a little longer before they were tasty. Did bluegill the other week best fish in the world to pickle unbelievable the firmness way better than acrappie I think. I dont think I'd do perch again

Thanks polski. Sounds like poor mans shrimp!

I’ve made crappies before but I do them different than pike, they come out like shrimp rather than herring.

Soak the bite size, skinless crappie fillets in lime juice and canning salt for two days in the fridge, stirring a few times. Rinse in cold water and mix together in a bowl with Catalina dressing, diced onions and Hoffmann’s shrimp sauce. Give that another day in the fridge and it’s good to go. Serve with crackers.

Sorry, I don't have exact measurements, I usually just wing it based on how many fillets I want to do. There’s not much to screw up with these few ingredients.

willfish4food,

Yes crappie will work and will firm up. I've done batches of gills and crappies together and you can't tell the difference.

Mapper

dmr2176 doesn't have any vinegar in his final brine? Did he forget to mention it, or just doesn't use it?

Has anyone ever pickled crappies? I'm assuming the pickling process will firm up any fish. I'm going to give it a shot.

Hey Guys, i gave grandma a northern to pickle last March, she pickled it shortly thereafter and gave me a jar, sadly it was moved to the back of the fridge and not forgotten, but overlooked many times, my question is, is it still safe to eat, it looks fine and smells fine, how long does it last? When i think pickled, i think its good forever till you eat it. It has never been taken out of the fridge. Safe to eat or not?

I make mine with White wine and Red wine. The Red is much better, as you can tell by the pic..

anyone got a recipe that you can use for actually canning them? worried about giving my recipe a bath, don't want it to get mushy....

Sorry Farmboy.... your brine doesnt sound so good.... Try this... Its just like store bought herring, I normally use pike for this as the bones all disolve in the salt and vineager

5 cups Heinz vineager 5/8 cup canning salt

Cut filleted fish into bite sized chunks. Brine in above mix for 7 days in fridge. Drain. I give it a quick rinse at this time. Make your brine the day before your fish comes out, it has to cool

Brine-

3/4 oz pickling spice 3 cups sugar 2 cups white port wine

Boil above for 10 min, cool, strain spices Place brined and drained fish into jars. Layer with onion (A quart usually takes about 1 to 1 1/2 medium). Cover with wine sauce and let stand 7 days before enjoying.