Pickled Northern

Photo: MNAngler

Ingredients

60 bite size pieces ofs Northern Pike fillets

1 cup non-iodized salt to 1 gallon jar ½ full of water

1 1/2 cups of sugar

3 cups of white vinegar

4 bay leafs

1 teaspoon whole all spice

3 teaspoons mustard seed

1 1/2 teaspoons whole black pepper

6 red peppers or whole chili peppers

2 cups white wine (White Port Wine)

2 sliced onions

Preparation

Add pieces of fish into 1 gallon jar of salt water until full. Let stand for 48 hours

Pour off salt water, rinse, soak fish in white vinegar for 24 hours

Drain vinegar off – discard, boil together for 5 minutes the sugar, vinegar, bay leaves, all spice, mustard seed, black pepper, and chili peppers, let cool at room temp – Make sure the brine is cooled down before adding items below or your meat will not be firm.

Add white wine (White Port Wine) and 2 sliced onions to brine. Pack fish and brine solution into jars.

Let Stand in fridge for 8 to 10 days before eating

Comments

Permalink Al
October 5, 2011

I have an almost identical recipe, except you keep two cups of the 24 hour vinegar as the basis for the final pickling brine. Boil the two cups of saved vinegar with 1-1/2 cups of white sugar, 1 tablespoon of picking spice, one teaspoon of dry pepper flakes and a cup of dry white wine. Let the brine cool before adding the pike. Add about 4 sliced red bell peppers and two sliced vidalia onions in alternating layers with the pike pieces. Pour the cooled brine over the fish and peppers and onions. The fish are ready in about 2 or 3 weeks. Keep the fish refrigerated at all times. Tastes great on Triscuits!!

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About

I got this recipe from a neighbor when we had a ton of northern pike fillets from summer fishing trips. I don't like frying northern pike because of their bones. This process dissolves the bones and produces great tasting fish to boot.

You can see my steps and my results at my blog. Start with the post referenced at the right.