Pickled Fish Recipe

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.

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.

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.

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.

Can these recipes work on bluegills and crappies?

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.

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...

This is the recipe I us and a lot of differnt people like it. I use the same recipe for eggs

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 pickled herring like ELF that I have ever prepared. I dont like VITA it is too salty tasting.

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.

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.

I pretty much do the same thing as eyesman, but I put the pickleing spice in a coffee filter and tie it off. That way when I put it in a jar the spice is not floating around. Ive noticed that the taste can get stronger when the spice is left in the jar. It is just a personal preference of mine.

Just did the recipe variation with the red port. Delicious, like eating candy.

I've never put mushrooms in with my fish, but I always do a batch of mushrooms after the jar of eggs is gone. Speaking of... I think I just found a perfect project for today!

Eyesman, pretty much the same recipe I use.I add some whole canned button mushrooms, problem is; people dig around to get the shrooms first