Anyone have any good recipes for pickled fish?

I have one I am trying for the first time and will post it if it turns out decent.

Peter,

You might be a liitle confused. I think the song went:
Piper picked a peck of pickled PEPPERS.


I'd sure like to help you out but I can't 'cause I'm from Kingston not Poulsbo. Hopefully one of those girls or boys will send you one of their delicious recipes for Lutefisk. Sorry to say I missed the Festival again this year. Oh well, maybe another time.

Good on ya Piper!

I'll be interested. Had one for salmon , very simple , wife #1 took it with her.

Just need the receipe, not #2



herm

Pickled Salmon

1. Salt water brine = 1 cup of pickling salt, 1 cup of water.

2. Fillet ad skin 5lbs of salmon, chunk to about 1 inch cubes. Add to brine and saok overnight in non metallic bowl.

3. Make pickling brine of 1 qt cider vinegar, 1.5 cups white sugar, 2.5 cups of water. Boil then simmer 5 minutes. Cool for 24 hours. (I make the brine the day before I break out the salmon)

4. Rinse salmon well , slice 4 large WALLA WALLA onions, 4 TB whole allspice, 12 bay leaves, and 1 gallon jar. Layer fish,onion,allspice,bay leaves.... repeat layering until all fish is covered. Pour cool brine over fish. Leave for 5 days..

This recipe comes from my late step mother. She made the best pickled salmon I ever had. The onions area great too.

enjoy

Thanks elkrun, that does look like a killer recipe.

Very similar to the mine. The recipe I have calls for brine for 5 days with a 1/2 cup salt and enough vinegar to cover. Then the vinegar, sugar, water, onion for another 5 days.

I hope it doesn't come out to salty?? I have two jars pickleing right now. I think I might pull one out early and leave the other in the full 5, just to see what happens.

Guys, do you put them in the fridge during this 5 days process or room temp?
And what is the shelf life for this recipe stored in the fridge covered?

Any recipe w/wine or liquor?

you mean like dump out the fish and drink the booze...

I am storing mine in the frige the entire time. I would imagine the shelf life should be quite awile with all the salt. Vaccum sealed even longer.

I have never pickled fish before so this is a learning experience for me...

Keep it in the fridge..

shelf life isnt more than a week..... Maybe more its just never lasted that long.

I don't know about trying out any of elkhorn's "special recipes" after hearing how much elkhorn loved that "Vizzini" story!

I guess it would be OK, if you don't "turn around"

Cowlitzfisherman

Hey Piper bring some over with you and you can try some of mine. Are you bringing your snoopy rods with you for the tourney. Send me an email and let me know

Now we know why you asked!

Happy New year Piper

Hey man, they were to small to pan fry... what else can a guy do?


Cfm... May the fish gods poop in your pond and stunt all your smolts...

You kill me man...

Layer fish and salt cure for two weeks. Rinse well, soak for a day in fresh, purified water and then brine for 3-5 days. Just add pickling spice and onions in layers, brine over top and you've got pickeled fish that will sit in the fridge for months. It's the finest way to eat fish, bar none.