I thought you were an old outdoorsman Scott. I figured you would eat just about anything in front of you. You eat your first bite I think I could turn you around.

Your fish look very interesting and so does your recipe. However, I am not seeing what kind of brine you are using in your final container along with the fish and onion/vegetables. Is this something you are willing to share? I get a lot of fish here and could use a change up recipe. Thanks for sharing this, Bob!

Pickling red salmon should be a crime. Pickling walleye, a misdemeanor at last. (I would like to sample all of that though)

I will share my final bath solution when I get it out again. It isn't anything unusual, however I did modify it from past batch experiences. This will be my 3rd batch in as many years.

Vinegar, sugar, pickling spice, cinnamon sticks and some red raspberry vinegarette dressing oil gives it a nice flavor . I will add a little red wine to a batch, some add some MShine I hear. Final flavor can be very subtle or can be a stand out experience. I don't like a harsh vinegar flavor/taste as my first batch had.

More or less sugar will effectively calm the sharp vinegar flavor I have found if desired.

I make probably more then most but I really like the flavor and texture especially when you get it dialed in to your liking. I am use to making large batches of lure and bait so it isn't much different in pickling fish.

Once I have eaten my fill I am good for a while. I do share some with a few close friends so it doesn't last too long.

Bernie this fish is a delicasee for sure. If I could ship some I would, just not sure how it would hold up. If the temps stay cool it would be good. The vinegar acts as a prerservative along with the salt brine pickling process of the fish so it might travel well for a few days.