We hit the coast last weekend for bottom fish and halibut. I ended up with a couple pounds of trimmings from the ribs do to how they were fileted. Some of these are about 3/8 to 1/4 inch in thickness and about 2 inches long. Can I pickle these with out them turning to mush? I have never tried to pickle fish but do enjoy it and don't want to waste this meat. If you all think it won't work I'll make tacos.

Ps please send your favorite recipes

we had quite a discussion on this this spring

cut to about 1 inch and not more than 1/2 to 3/4 thick

salt and vinegar are all you need to start layer the fish salt fish salt fish salt when the jar is 2/3 full stop and fill to the top with white vinegar.

agitate the jar all back into suspension each day for 5 days then back in the fridge

I will find a link to the spring discussion wit the recipe

edited link to thread : https://trapperman.com/forum/ubbthreads.php/topics/6827013/re-pickled-fish-on-the-way#Post6827013

this is the video ADC posted a year or two ago with a good start at pickling fish

pickle fish video

If the fish is thinner then 1/2 inch can it still be used?

yes it will likely curl up no minimum thickness only a max because you need for every bit of the fish to get penetrated by the vinegar you are curing the meat with acid

if you you had thicker it might work fine if you added time to your cure but then you are also getting bigger than cracker size

should be fine to pickle it , try it let us know how it turns out

I pickled trout and walleye fillets this spring several times. The fish will firm up while soaking in the brine. The vinegar, sugar, wine, spices/onions will make for some great snack food. Look up in the archives.Around April 1-5th of 2020 we did some discussion on recipes.


Cut up fish ready for the jar.


Fish put in jar ready for curing in the Fridge.


Final batch ready for snacking. Good eating if you get your vinegar sugar ratio right to suit your taste.

Just bringing this back up, what are your thoughts on the pickling process since this is a cold pack, thought I recently read where it was suggested not to use walleyes as they could have tape worms.

Has anyone else heard or read about this?

Even if they did, and I find it highly unlikely, the pickling process would kill them. I'd think you'd see them anyway.

The tapeworms we see in the walleye in eastern lake Erie are in the guts not the meat. Long and stringy like spaghetti. Have pickled many jars of walleye through the years and never had a problem

NVWrangler: Don't know if this outdoor video will help you at all, but it is sure interesting watching. go on www.906outdoors.com. and watch episode 455. this is our local tv local sports program and can be watched on line. in 455 the first half is tanning a coyote and the second half is pickling fish.

I know people that slice it thin , it seems to firm up well sliced thin and pickles real fast . When I pickle grass carp and buffalo I cut it in chunks 1" or so . We realy dont pickle good frying fish around here just stuff that have Y bones . The vinegar disolves the Y bones .

I used walleye fillet cut up pieces in most of my pickled fish. I am about ready to make some more in a few days. Great stuff it is. I do have some large trout also I may mix in with my new batch. ADC is right in my opinion. I doubt many if any parasites would survive the vinegar bath for any length of time. Just eat it all up. They would taste like the pickle brine just like the fish pieces.

If I had enough bluegill that would make some great pickled fish.

Vinegar is quite caustic even in a diluted form so I wouldn't worry much.

Anyone ever pickle Chanel Catfish?