You won't like it. lol I could be wrong though. Best way to know is go to the store buy a small jar of pickled herring and give it try. pickled herring

bowl and eat , used to do crackers , that is probbaly the most common , crackers like ritz or triscuit

I like just about anything lol! Maybe my problem, I like too much!

I eat it right out of the jar, lol.. Herring in cream sauce is better than regular, imo, less sugar too if that matters to anyone

Let us know after you try it. It's different for sure. I'm looking forward to making some with Mrs. Wages bread and butter pickle mix. It's my current favorite for picked eggs (with some jalapenos, onion, and some red pepper flakes added).

Do ya cook the fish first or is it like sushi?

We pickle most any fish. Trout, Salmon, Walleye, shrimp, talapia,tuna, blue gill, bass. Some batches have a little of everything I find in the freezer. I make 3-4 gallons at a time to make it worth my time. It goes too fast. I like mine with crackers and cheese. Just put a bunch in a bowl and you have a great meal.

The vinegar "cooks" the fish. Totally changes the texture and feels just like you had used heat to cook it.

This is the recipe that got me started making it, but I liked it from the store and some buffets too already. ...

Bob's stuff looks great!

Thanks ADC, kinda figured raw being pickled but wasn't sure.

Usually Northern Pike.

Do you have to pressure cook it or water bathe to seal the jar? Or do you just place a lid on there and call it good enough? Im at work so watching a video is hard if it shows you in that video adc im sorry.

Paste this link into your search browser to see one of our seasonal pickled fish batches.

https://trapperman.com/forum/ubbthreads.php/ubb/showflat/Number/8441875/Searchpage/1/Main/596907/Words/%2Bpickled+%2Bfish/Search/true/new-pickled-fish-batch#Post8441875

Its not me in the video, just one I found when I was thinking of trying it for myself. In the video he puts 1/2 gallon of diced up fish and 1 1/4 cups of salt in a gallon jar covers it with white vinegar and stores it in the fridge for 5 days, mixing it every day. Take out after 5 days, rinse it well and soak it in an ice bath for a couple hours (discard the vinegar/salt solution).

In a big pot mix 8c white vinegar, 7c sugar, 1/3 cup pickling spice, 1/3 cup white zinfandel wine and simmer it for 5 min on the stove, then refrigerate until its completely cold.

layer your fish back in the gallon jar alternating layers of fish and layers or sliced onions, cover the layers with the cold vinegar/spice mixture to the top of the jar. Put it in the fridge and leave it for three days and it's ready to eat. It'll keep a long time in the fridge.

Here's the link Bob posted to his stuff, it's a great thread!

https://trapperman.com/forum/ubbthr.../true/new-pickled-fish-batch#Post8441875

I love eating mine with saltines.