Pickled Northern
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.
Total Steps
5
Ingredients
12
Tools Needed
5
Ingredients
- 2 sliced onions
- 2 cup white wine (White Port Wine)
- 6-7 red peppers or whole chili peppers
- 1.5 teaspoon whole black pepper
- 3 teaspoon mustard seed
- 1 teaspoon whole allspice
- 1 cup non-iodized salt
- 1.5 cup sugar
- 3 cup white vinegar
- 4 bay leaves
- 60-75 pieces Northern Pike fillets (bite-size)
- 1 gallon water
Instructions
Step 1
Add bite-size Northern Pike fillets into a 1-gallon jar of salt water until full. Let stand for 48 hours.
Step 2
Pour off the salt water, rinse the fish, then soak the fish in white vinegar for 24 hours.
Step 3
Drain and discard the vinegar from the fish. In a saucepan, boil together the sugar, 3 cups white vinegar (fresh), bay leaves, whole allspice, mustard seed, whole black pepper, and red peppers/chili peppers for 5 minutes. Let the brine cool completely at room temperature before proceeding to ensure the fish remains firm.
Step 4
Add the white wine (White Port Wine) and sliced onions to the cooled brine. Pack the fish and the brine solution into storage jars.
Step 5
Let the jars stand in the refrigerator for 8 to 10 days before eating.