Pickling fish

headgames · May 06, 2009, 08:14:34 PM

Have not been here for about a year now but I know the reliabilty and quality of the people that frequent, so I'm looking for a recipe not associated with smoking at all but I know some of you have a good one.

I used to have a fish pickling recipe that would make northern or sucker taste just like store bought herring. well that was 1 divorce 4 houses and about 15 years ago and it has disappeared. I know it had White Port wine, apple cider vinegar, Onions, bay leaves, Pepper corns and sugar. you would boil,cool put in fish and stir once a day for 2 weeks . If this looks familiar with one in your posession please reply. the suckers are running here and I have about 2 quarts of fillets from tonight and gonna get a few more tomorrow . all help would be very highly appreciative .so a big thank you in advance ;D

smokeitall · May 06, 2009, 08:43:37 PM

I have a few recipes and I think I know exactly which one you are talking about. I had some friends in WI that used to make it, you're right tasted just like store bought herring but better. They used to make it from Northern from upper WI. Where abouts are you?

I will let you know if I can dig up the recipe.

manxman · May 07, 2009, 01:40:45 AM

Quotewill let you know if I can dig up the recipe.

I would be interested if you manage to find it smokeitall, we catch quite a lot of herring this time of year but I have never pickled any. Love rollmops though. :)

easyridinole · May 07, 2009, 04:01:11 AM

Here is the one I use on Northerns.

Soak fish in salt brine overnight strong enough to float an egg.
Drain
Soak in white vinegar for 24 hrs and then drain
Pour 1 Cup of white wine over batch
Heat the following to a boil;
4 Cups of white vinegar
3 Cups of white sugar
1/4 Cup of pickling spice
Let cool awhile, pour over fish and refrigerate
Garlic and onion can be added if desired
1 Gallon of cut up fish
let set for a week or ten days
be sure to use white vinegar and white wine
good wine to use is No. 11 Meiers Ohio State Pale Dry Cocktail Wine or any good dry white wine.

Ole

headgames · May 07, 2009, 05:03:51 AM

Hey Smokitail I'm in Mauston, and was fishing with my ultra light last night . with a 1/8 oz white twister caught these suckers a walleye and had 4-5 carp hooked I could not hold. what a BLAST they are stacked below the dam like cordwood right now. and if you can find that I would be greatly endebted to you . And you need to try it Maxman, Truely great rewards for very little effort. and thanks easyridinole i will keep that one in mind................ but it's one of those things with recipes........ once you have the perfect one for your taste buds ........ you hate to try a gallon of fillets with something else.
Keep me posted and Thanks :)

smokeitall · May 08, 2009, 12:09:32 PM

Hey Headgames I have not found it yet. I have been working really long hours but I will look again tonight.

headgames · May 08, 2009, 04:55:23 PM

Thanks. Appreciate your efforts . Filleted 10 more last night...........I'm in high hopes to the point my mouth is watering 3 weeks in advence ;D

smokeitall · May 08, 2009, 09:26:34 PM

Hey Headgames I'm not sure if this is the exact one or not. I am trying to get a hold of a buddy in WI. But this one looks pretty close.

Pickled Pike
This recipe was developed in part because the vinegar dissolves the bones. Consider it an old northern version of ceviche.

Six pounds fish fillets
Vinegar to cover, (plus one quart vinegar)
2/3 cup salt
2 1/2 cups sugar
Two Tablespoons pickling spice, (tied into a cloth)
Sliced onions

Put six pounds fish fillets into glass bowl. Cover with salt and mix. Cover with white vinegar. Put in refrigerator. Stir each day, for seven days. Then pour off liquid and rinse the fish.

Boil sugar, vinegar and pickling spice for five minutes. Set aside until cool. Remove spice bag.

Pack fish in layers in jars, alternating with sliced onions. Pour cool brine over fish and onions. Keep in refrigerator. Eat with crackers.

headgames · May 09, 2009, 08:08:43 AM

Appreciate your efforts ..............gonna be like finding a needle in a haystack ......good lesson though, the guy I originaly got the recipie from is dead and I am trying to remember his hang out buddies (most of whom are dead) and kids . Made a couple calls last night.

Make Note to all in Bradley Forum. Have your great recipies recorded and copied for your kids and our grandkids.

Recipes not known but memories of what grampa used to do will only last 2 generations.

But recipie cards or binders given to kids and grandkids could last forever ;) <<< Grampa of 4 soon to be 5

I remember my grampas. Dandelion wine and Turtle soup ( closing eyes can still taste it)........ No recipies to be found in the family. A terrible loss.

Thats where this Forum is great .........no secrets ........ just creation and sharing of current and soon to be Timeless Treasures

smokeitall · May 09, 2009, 09:02:00 AM

Maybe try that recipe and add in the white port wine, bay leaves, and peppercorns. All the other ingredients look about right.

headgames · May 10, 2009, 06:07:05 AM

Thanks. I will give it a whirl . :)

MRH · May 30, 2009, 06:48:35 PM

I know what you guys mean about the Grandpa recipes. Mine used to do a pickled fish that was great too. He didn't use a recipe at all just went by taste. I know he didn't use any wine, and it would gell up after cooling in the refrigerator. I sure wish I had one that turned out like that did. Never gave any though to that kind of thing when he was still around, and my Dad never leaned any of those things from Grandpa either! What a shame!

Mark