https://www.copymethat.com/r/uc07WK7QW/pickled-fish/
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uc07WK7QW
2024-05-20 01:35:41
Pickled Fish
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A little bit of patience is necessary to craft your own pickled fish, since the recipe involves a period of brining the fish to give it stability, then the actual pickling process. You can utilize anything from fresh panfish, to walleye or even halibut and salmon with this core recipe, and add the optional slices of either fresh oranges or lemon for an additional pop of flavor. But the process is relatively simple, so clear out a spot in the refrigerator and get started.
Important note: Always freeze your fish and thaw in the refrigerator before pickling!
Important note: Always freeze your fish and thaw in the refrigerator before pickling!
Ingredients
- February 4, 2021 Taste Of The Wild
- A little bit of patience is necessary to craft your own pickled fish, since the recipe involves a period of brining the fish to give it stability, then the actual pickling process. You can utilize anything from fresh panfish, to walleye or even halibut and salmon with this core recipe, and add the optional slices of either fresh oranges or lemon for an additional pop of flavor. But the process is relatively simple, so clear out a spot in the refrigerator and get started.
- Important note: Always freeze your fish and thaw in the refrigerator before pickling!
- Pickled Fish
- Brining Steps
- ½ cup non-iodized salt (canning salt)
- 1 quart cool water
- 1 ½ lbs. of fish (Use panfish, pike, walleye, herring, salmon, or halibut) Remove scales and (if desired) skin from the fish and cut fish into bite-sized chunks.
- Using a large stainless or glass (NOT aluminum) container, combine salt and water and stir until the salt is dissolved. Add the fish chunks and gently stir to make sure pieces are separated. Place in refrigerator, covered, for at least 24 hours.
- 1 to 1 ½ quarts of white vinegar
- After 24 hours, drain off and discard the salt brine, then completely cover the fish with white vinegar. As with the salt brine step, it is important to gently stir the fish to separate and make sure all pieces are exposed to the vinegar. Cover and refrigerator for another 12 hours.
- Drain & discard vinegar
- Pickling Steps
Steps
Directions at outdoornews.com
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