Just finished my pickled fish for this year. A am a few months behind but I finally got around to it. Not enough time in my days it seems to do it all anymore.




This batch has walleye, brown trout, brook trout, rainbow trout, fresh shrimp, salmon, fresh picked Chantrel mushrooms, field mushrooms, sliced red onions, sliced vadalia onions and sliced up fresh sweet red bell peppers.



Fish all prepped for bite size eating.




The fish are in the last day of the pickling stage in this photo. They turn white and pinkish in color then soaked and chilled in ice water for a couple hours after rinsing the brine from all the pieces.




This time around I made all the final fish brine a couple days ahead. This sure saved me some time on the final mix / jugging day. It takes some time to make several batches of brine for this much fish.





Yield was about 3 &1/2 Gal. Now they need to rest and cure in the fridge for 3 - 4 days to finish up in the brine. That is what really makes this fish and condiments real flavor come out.

That looks and sounds great!

Looking good there Bob!!!!! Tasty stuff for sure!!!

Looking good once again. I rarely ever make it since I'mthe only one around here who likes it. I'd like a sample of yours!

once brined, do they require refrigeration?

Yes, it is required and a good practice to keep it refrigerated after pickling and placing in the final brine soak.

THAT LOOKS OUTSTANDING SIR i use to pickle black radishes thats some good eating

Bob that looks really tasty.

I thought for a second this was a pure blend and was wondering how many flies it attracted out at your laboratory!!

Try sun rendering a jar

Mr. Jameson washing down that pickled fish goodness with some 5.9% pop with foam on top!

Well Done Sir!

Pickled fish done right is some of the best tasting treats you can experience. It can become addicting for some folks. Each batch seems to get a little better flavor from the last.

A little Raspberry Vingerette and some Amaretto Liquor added to the brine really brings out the flavor. I have to wait a few more days for the brine to work its magic before I can dig in and pass out a few jugs to some friends.

Looks delicious.

All that's lacking is some fresh ground horseradish, crackers and your favorite ice cold adult beverage.

man, that looks great,

Great post Bob, always look forward to your picked fish post! Just came back from AK with 100lbs of coho, king, black bass, halibut and ling cod. Would love to use your recipe for pickling some fish. Love the colors too!

Panaxman if you are near us, stop in while still have some left and you can sample some and see if you like it.

Thanks for the jug of fish Bob, super tasty stuff as always!!!!!