Pickled Fish Made Easy
Pickled Fish Recipe
I’ll be the first to admit I HATE dealing with Northern Pike. Mostly because of their y-bones and I swear no matter how hard I try I always seem to miss some. That’s why pickling them has become one of the easiest and most delicious ways to make them (I’ve also done this with whitebass and it’s just as delicious). Here’s my quick and simple way to pickle fish.
This recipe is meant for roughly 5lbs of fish, however this recipe is very easy to half.
First you are going to need the following
-Mason Jars with lids
-pickling salt
-vinegar
-dry white wine
-pickling spice
-onions
-sugar
I was able to pick up majority of this stuff at Walmart and Menards fairly inexpensively, with plenty of leftover supplies to save for other batches.
5lbs of fish - Cut up your fish into small chunks, I cut them small enough so they are about bite size.
2. Mix together with 2 1/2 cups pickling salt and 1 gallon of water
Let the fish sit in refrigerator for 48 hours
After 48 hours , take the fish out, rinse and cover with vinegar for an additional 24 hours
Next you are going to bring the following to a boil on the stove
- 1 quart white vinegar
- 5 1/2 cups sugar
- 4 Tablespoons pickling spice
While you are letting the mixture cool, slice up the onions ( if you have a mandoline slicer I recommend using that)
Pack the jar with layers of onion, then fish and repeat until the jar is full.
Once your boiled mixture is cooled you will be adding 1 cup of the dry white wine.
Pour the mixture over the fish in jars.
Let stand, refrigerated for 1 week.
Enjoy!
