I have got a lot of help and recipes from you guys and this site. Time to give one of my own. I think it makes Northern Pike taste just like pickled herring only better. Only thing I ask let me know what u think of it. lol
Catch northerns, fillet northerns,rinse fillets thoroughly. Cut fillets into approximately 3/4" x 3/4" chunks. Put fish chunks into a large bowl, add saltwater, cover bowl, , and soak fish for 48 hours in saltwater in refrigerator. You may need a double batch of saltwater if not enough to cover fish.
Salt water recipe
1 cup canning salt
4 cups water (make sure salt is dissolved)
After 48 hours, take fish out of refrigerator and rinse fish chunks thoroughly in a colander and also rinse your large bowl. Put rinzed and drained fish back in bowl and cover fish completely with white vinegar. Cover bowl and put back in refrigerator for 24 hours.
After 24 hours, drain fish in colander. Do not rinse. Fill jars with alternate layers of fish chunks and large chunks of onion. Pint jars work well. Fill jars with brine, cover jars, and put in refrigerator. Let fish set one week before eating. Any bones will have dissolved by this point. Brine can be made earlier the same day as it needs to be cooled before putting over fish in jars.
2 cups white vinegar
1 3/4 cup white sugar
1 teaspoon whole allspice
4 bay leaves
1/2 teaspoon whole cloves
2 tablespoons mustard seed
Bring brine to a boil, cool, pour over fish in jars and refrigerate finished product.
Notes: 4 to 5 medium sized northerns (3-4 lbs) will take approximately a double batch of saltwater and a triple batch of brine.