My Favorite Pickled Fish Recipes
This first recipe is one that I've had since the '70's. It works very well with fall caught Great Lakes Salmon, but is good for any fish worthy of pickling. Any bones that were missed in the fileting process soften up in the vinegar quite nicely.
1. Fillet, skin and cut fish into 3" or 4" pieces. Place in tightly packed layers in a nonmetallic container. Sprinkle each layer with coarse kosher salt. DO NOT ADD WATER, set overnight then rinse well.
2. Cut into bite size pieces and layer fish and onion slices into a glass jar.
3. Mix the following, heat to a simmer, allow to cool:
1 cup of white vinegar 1/4 cup white wine
1/2 cup sugar 3 bay leaves
24 whole allspice 24 black peppercorns
4.Pour solution over fish and onions. Refridgerate for at least a week.
Pickled Fish in Cream Sauce
Drain pickled fish and mix with sour cream.
Another pickled fish recipe that I've collected came from a family in northern Minnesota. They used Whitefish in their pickled fish. My mouth waters just thinking about it.
1. Cut fish into bite size pieces. four pounds makes 1 gal.
2. Soak for 36 hours in non-iodized salt water. Enough salt that a raw egg will float.
3. Pour out salt water. DO NOT RINSE.
4. Soak in white vinegar (at least 5% acidity) for 24 hrs. Drain but do not rinse.
5. Combine all items below, bring to a boil and let cool.
1 cup water 1 tsp. whole allspice
2 cups white vinegar 1 tsp. mustard seed
2 cups white Sauterne wine 4 tbls. pickling spice
1 cup sugar
6. Put fish in jars along with thin slices of onion between layers.
7. To each pint add half a slice of lemon, half a bay leaf and if you like, 1 dry red pepper.
8. Pour cold solution over fish leaving head space.
9. Shake to loosen air bubbles, cap tightly.
10. Keep in refridgerator turning jars upside down every other day for a week. Can be enjoyed after a week, but best after 2-3 weeks.
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