Gourmet Pickled Fish + Ready

Well the wait if finally over. My gourmet pickled fish batch is ready to enjoy with my pickled beet eggs. Some of you Nay Sayers don't know what you are missing.

I bet this would make some great coon, mink, otter and predator bait. But that isn't going to happen.:)

It has been soaking in the final brine a couple of days now and I am looking forward to my fist piece.

Tonight I am going to get a dish of pickled eggs with beets and onions. Then a small bowl of pickled walleye, pink salmon, tilapia and jumbo shrimp. Smothered in onions and some pickling brine. A plate of Ritz crackers and some cheddar cheese.

Going to eat like a King..... Here are a couple before and after photos. I got 2-1/2 gal. of finished product. A couple buddies will get some of the spoils as promised.

The fish looks like what i make...its a filipino favorite called kinilaw

Looking good Bob, I got you some more fish! See ya on Saturday.

Lookin good ! You must have an Iron gut.

Looks great

You're right
Good bait

I love GOOD pickled fish. It needs to be firm in texture and not mushy. It was popular here with the Scandanavian's especially in the winter using small Northern's. Some recipe's were to die for, others tasted like cat food.

These batches are the best I have eaten. I had to adjust the brine a couple of times to get the flavor that I liked. The fish and shrimp texture is very firm. Got a call today from a buddy I gave a jar too and he can't stop eating them.:)

looks great i have not made any this summer , might have to now , we use pike here

Does the vinegar make the bones edible?

It does on the salmon and herring that I put up pickled. I love pickled fish. Some of the best I ever had was shark a buddy caught in Florida and put up.

Looks good. I love pickled fish, even salmon eggs, and of course quail and chicken eggs too.

I would steer clear of using sealed plastic jars, botulism is more likely if something goes wrong especially if it's a recycled plastic jar. Use glass if you can.

Sure looks good Bob.

Jeff brings up a good point. I doubt Bob J’s product will last long enough to be of concern.

Bob I'd sure like to hear your recipe if you're willing to share it.

~ADC~

Yup, glass only and you can taste the difference.

I make and pickle our fish in glass and plastic containers both. I have both on hand. The glass are obviously more fragile and you have to be very careful handling them. I bought the new plastic gallon and 1/2 gal square containers at Walmart this last time for these batches. Those 1/2 gal. size are what I made and gave to friends and buddies. Figured it would be safer for them.

I have lots of canning glass jars in pints and quarts. I fill and give them out to those that may not eat them up fast or aren't real sure if they will like them. I think they will hold a long time in glass.

I go by the fridge several times a day for a fast snack of fish and onions. Lots of in an out with that large jug so I like the plastic better.

Those new square containers have a better grip to hold and less chance of accidents. They also allow better space economy due to their configuration.

Never had an issue with dropping one yet but we all know things happen in our daily routines without intention. I try to hold my fish for a couple weeks so I can really enjoy them.

If you get greedy you can do some damage in a few days if several folks are getting into them.


Yamacat, these fish and onions are very easy on the stomach and very tasty. Non acidic for the most part as I am prone to some acid refux with some foods and sauces. I couldn't eat many if I got that reaction. They are actually sweet and very mild.

They also give you a long after taste which I like about this new brine that I put together. Kind of like a good cologne that holds well on your body.


Jayme

I use a basic pickle soak of 1-1/3 or so cups of pickle salt to each batch. I layer the salt over the layers of fish at first.

Then cover what ever volume of fish cubes I have in the container with a couple inches of vinegar to give enough volume for a good soaking.

I shake my jugs several times a day. Some of the recipes say only to shake once a day. I feel I get better contact and penetration of the pickle into the fish by more frequent shaking.

It also allows the salt and vinegar to blend and dissolve better. I use some of the same mixing techniques in our lure forumuation work. Seems to do a much more thorough job.

I pickle for 6-8 days. 6-7 days being the average soaking time. The fish is firmed up very nicely, in fact it is some what rubbery texture. Just like you want it.

After your pickle period >

I rinse and gently wash the fish and shrimp very well to remove all the other brine and salt residue.

Soak them in a large bowl or basin of ice/water for a couple hours.

Then rinse them again with clean water. I let the fish drain well in a large colander. I flip the fish around and shake them vigorously to help them to drain well.

During the chilling process I am putting the final brine together.

I mix 5 cups of white vinegar.

6 cups of sugar. I have used pure can sugar and white processed sugar. Adding some honey changes things up for a little different flavor in the fish. I like all the flavors personally.

I use about 1/4 to 1/3 volume of a 1.5 oz Pickling spice bottle per each fish batch. The more spice you use the more flavor it will add to your end batch.

I like the McComick Pickling Spice the best, however, I am sure you can use whatever pickling spice brand is available in your local markets.

I like to add 1-1/2 cups of red wine and 1/2 cup of Raspberry Vinegarette Marinade.

This is all blended and cooked on the stove. Bring to a boil and simmer on low for 5-7 mins or so. Let cool to room temperature.

Now you are ready to fill and layer your jars with your fish and onions.

Once you have filled your jars(s) with your onions and fish pour your cooled stove cooked brine over your fish and onions. Fill to cover all the contents to within 1" of the top of your jar.

Once you have secured the lid (make sure you have a good fitting lid) or double fold a piece of Saran wrap large enough to cover the mouth of your jar. Screw your lid on tightly.

Shake thorougly to mix all the brine and pickling spices very well. Put in the fridge to chill for 3-4 days, everything will be floating. Just let the jars sit now, don't shake during this final process.

The fish and onions will begin to settle and sink to the bottom in a few days. I do shake my jars some after I see the fish and onions have settled and are ready to eat.

When this happens it is time to start snacking. Some batches may cure a day or so faster. There are some environmental conditions and temperatures that can affect this curing time.

I hope some of you will find how to enjoy some of your outdoors resources in a different way like I have and others. It may pleasantly surprise you how good pickled fish can be.


This fish does not taste like you think it would, it tastes much better. I am off to the fridge to snack once again............. Any fish, fresh water or salt water fish or shrimp will work.


Bob J.


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Thanks Bob!

Going to get a batch started here also. Such a good snack.

Thanks Bob. I have made a few batches in the past, and they were good but not awesome. I've been using Ball pickling spices and I think I'll look for McCormmicks and give it a shot. The marinade would be new to me as well. I can't see that hurting anything! Which wine are you using? I know very little about wines. I usually just buy a cheap 4pk of little bottles of Sutter Home wine, but I don't recall the flavor since I don't drink wine. lol

ADC we should start drinking wine. We'd be hilarious

I am not a drinker per se of alcoholic beverages either. I no doubt would be one of the goofy drunks with Bruce and Jayme if I got into the liquor.

However, in the mix of things with cooking, formulation and some marinade's alcohol can add some good flavor / odor not recognized as wine.

The wine I used had been in our cubbard for many years just sitting on the shelf. I believe it was a red wine Chablis type. That Raspberry Vinegarette gives a nice flavor zing to the brine according to my taste buds.

I had a buddy stop by before going to a concert today. He dropped off some fresh recently caught yellow fin Tuna steaks, walleye and some high end venison for us to enjoy. Got him to sample some of my pickled fish and he thought it was much better then my last batch.

I am sure he will share his taste experience when he gets back from his Kid Rock concert.

Thanks again. I'll give it another shot one of these days.

Lol it's been so long I'm betting one drink and I get silly.

Bob

This recipe you got here is a winner, I can't quit eating that stuff mighty tasty!!!!


I got you a box of peaches today, let me know if you'll be around here soon.