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Greencountypete do you have some special flavor ingredients in your brine. Kind of looks like some things I see in little piles laying around my yard. Are you holding back on us with your pickling spice recipe.?
Jayme are you adding Mountain Dew as a substitute for the wine. What are you going to do with your final brine. I am thinking of adding another cup of sugar and one less cup of vinegar to sweeten the batch. I don't want them too tart.
How long will these pickled fish hold up in the fridge? I was thinking about putting some in quart canning jars to keep for later. Will they hold up without spoiling in the cellar after they are transferred.
this was a small batch 6 cups sugar cause I heard more sugar was better 5 cups white vinegar 2 cups Reiesling wine 1/2 container of ball pickling spice , I get to try it Saturday so I will adjust before my next batch of a dozen sucker then the next batch after that is 29 sucker
i felt very small Y-bones when I was cutting them up but feeling the fillets after 5 days in brine I do not feel the bones any more final test of that Saturday
America only has one issue, we have a Responsibility crisis and everything else stems from it.
Its looking better every day John. I hope the final brine will do the trick in giving it a good flavor without too much tartness. The fish is taking on a real nice look of bleached fish already.
Pickled trout I have never tried. I loved pickled fish and make 2 - 3 gallons a year when the fishing season opens and make it with a bunch of smaller northern pike.
ADC those crappie should make some fine eating. Not many places close here to get a mess of them. Let us know how your final brine adjustment works on the flavor.
the problem with crappies is I would have to beat the wife and kids off of the fillets from beer battering and frying them to try them pickled and well I would be right there with a fresh mix of beer batter and a skillet of hot peanut oil frying them up.
suckers and carp I haven't tried battering besides the little Y bones I am almost afraid to for fear I will be making them all the time. We like frying big northern and fresh water drum. My wife says Drum are like catfish fried.
when there is a slow fishing day on lake Michigan we will take my dads boat and troll up and down the river in and out the mouth of the harbor and pick up a few Drum/Sheepshead on small spoons. no one else wants them , thats ok the secret is they are really good eating. I just tell them it's an acquired taste so they can keep thinking their salmon is the best fish ever.
Last edited by GREENCOUNTYPETE; 04/03/2009:30 AM.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
When we fish in the summer we usually catch pike, walleye and yellow perch. Sometimes you do not catch the preceding any how in lake huron you will catch sheephead and catfish no matter what "my experience" and a few years back we tried the grinding the drum and making fish patties. The grandkids would rather eat the drum fish patties than the walleye and perch.
ADC those crappie should make some fine eating. Not many places close here to get a mess of them. Let us know how your final brine adjustment works on the flavor.
I sure will.
Originally Posted by GREENCOUNTYPETE
the problem with crappies is I would have to beat the wife and kids off of the fillets from beer battering and frying them to try them pickled and well I would be right there with a fresh mix of beer batter and a skillet of hot peanut oil frying them up.
We do that too, but they are pretty easy to come by around here this time of the year. That bucketful my boy and I caught in about 2 hours yesterday afternoon.
Re: Pickled Fish on the Way
[Re: upstateNY]
#6828297 04/03/2012:43 PM04/03/2012:43 PM
All participating in these baking and food prep activities will be needing to join weight watchers soon if this continues as a trend. Patrice started this. So if it comes to that we can always tell our advisor who is to blame.
if you like Noon Hour you are going to love this sweeter with more flavor
this batch was 6 cups sugar 5 cups vinegar 2 cups wine I used Riesling and half of a 1.8oz bottle of Ball pickling spice. I am packing about 50/50 white onions to fish I like pickled onions as well as the fish.
I did mine with sucker , makes me wonder if they are using Sucker at the commercial pickling places I could not tell the difference from looking at it . if anything the sucker is more firm, white and firm and flavorful no fishy taste at all.
Last edited by GREENCOUNTYPETE; 04/03/2002:52 PM.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
I deviated some from how the video does it , I saw no reason for the ice , other than a house boat probably doesn't have the cold water on board that runs out of my tap.
I made the final pickling mix the night before what was really my 5th night then I put it together the 6th day allowing the pickling mix to cool in a covered container on my counter.
Pickled Sucker is GOOD. it's been 8 days since I started the first batch with 3 suckers. it made a little more than a quart depending on size 5-6 fish would be good for a half gallon jars worth . 5-6 suckers 1 1/2 cups salt aprox. a gallon jug of white vinegar a 1/2 gallon or gallon jar
fillet and skin the Suckers , rinse and soak and rinse getting the blood out you will know when the water in your soak bucket isn't bloody any more then give a final rinse.
make cracker sized pieces of fish fillets and layer the fillet pieces with salt fish salt fish till the jar or container is about 1/2 full , fill with white vinegar. shake so that it is all in suspension. date the jar and store in fridge.
Every day for 5 days shake the jar making sure to get it all in suspension. you need there to be vinegar and salt solution all around every fillet piece. this is what chemically cooks the fish , what pickles it 6 days wont hurt a thing but make sure you go at least 5.
the final pickling solution on your your 5th day make the wine & pickling solution. 6 cups sugar 5 cups white vinegar 2 cups white wine I used Riesling 3-4 table spoons of pickling spice ( I used 1/2 of a 1.8oz jar of Ball pickling spice )
white onions (at packing)
bring that to a simmer your making a syrup while that sugar doesn't seem like it will dissolve it does very well under a little heat simmer 5 minutes, then place a container to cool to room temp or fridge.
Rinse the fish in a colander washing the salt brine off. Cold water only.
When rinsed pack fish onions fish onions in layers I like about 50/50 but if you like fewer onions pack fewer onions.
when packed 2/3 to 3/4 full , fill with the cooled picking solution and seal up the jars.
3 days in the fridge to let it soak up the flavor.
Then it is ready to serve.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
You guys have motivated me to go spear some suckers tonight. My wife canned some a few weeks ago. I've done the pickled pike but never sucker. We'll see how it turns out. Thank you.
End of the line for the pickle period today. Started the batch on April 1st. Rinsed and chilled the fish then put in the fridge to cool a bit more. Mixed up the final brine. I altered the recipe that is commonly used to suit my personal taste.
8 cups sugar 5 cups vinegar 1 cup Red wine 3 oz. or so of pickling spice
Heated and now chilling. Cut up 3 plump vidalia onions sliced pretty thick. I like the onions real well. My brine came out a nice burgundy color with great flavor at least for my taste buds. I didn't want a real tart fish flavor.
Just about ready to begin layering the fish and onions shortly.
I like mine with some cubed or stick cheese of your choice with some crackers and your favorite beverage. I haven't had any of this batch yet. I made this batch to be a little more sweet/tart in flavor.
I have just eaten them just from the jar also many times as a side to my dinner.