An idiot's guide to pickled pike (and the best tasting)

[MSA]

1. fill a 1 or 2 qt jar with raw pike chunks. (I recommend all of the red & dark meat be removed for better flavor)

2. add 2 tblspn of salt

3. add 2 tblspn sugar

4. cut up and add 1 onion

5. add 2 tblspn pickling spice ( I recommend putting it into one of those spice balls or bags so the bits and pieces don't stick to the fish)

6. fill jar with white vinegar and put the lid on.

7. put it in the fridge, shake jar twice a day for 5 days and its ready.

 

[Vollmer]

I will be trying this. I have yet to make good pickled northern.

 

[Skoalongcut]

The best pickled fish recipe I have ever tried. From the master.


The Silver Satin pickled fish recipe.
Brine: ½ cup salt (Not iodized) to 1 quart water. Place fillets of fish in crock with brine for 24hrs. Cut fillets into squares approximately one inch by one inch. Cover completely. Drain brine after 24 hours. Cover with white vinegar for 12 hours. Drain off vinegar and throw away. Pack fish in jars and add raw onion slices alternating layers. Add enough pickling solution to cover fish and then cover the jars.

Pickling Solution: 4 cups white vinegar, 3 cups sugar, 1 cup silver satin wine or Barefoot, 2 raw onions, sliced fine, ¼ cup pickling spice.

Method: Dissolve sugar in white vinegar. Heat, then cool. (Do not boil) Add silver satin, onion s and pickling spice. Bring to a boil then cool.

Substitute for Silver Satin wine: Barefoot Moscato and Barefoot Riesling are both high quality products, taste the same. If you're going to drink it do so straight, warm, and out of a paper bag. Mmm.

Amount of Fish: a batch of it would be good for 6-8 pounds of pike. I usually take out a gallon freezer bag full of fillets for one batch. I bet that would be around 8-10 quart jars. I use lots of onion… lots and lots.

Cleaning & cutting fish: Other important thing is to make sure the pieces of fish are cut to a size you like. I’ve made some too small people didn’t like and I’ve cut pieces too big that people didn’t like. If you get that middle lateral line of the pike that is fat, make sure to dispose of it. Bones will dissolve in the solution.

Added heat: pickled chili peppers and the juice for added heat. The little yellow ones are good.

Pickled fish MUST be frozen before it is pickled. The freezing process kills off any bacteria that might not be good for a person.
Refrigerate for one week before eating.

 

[Vollmer]

Thanks skoalongcut ... options are good. I'll be trying that one as well

 

[Brian Renville]

I've used the one skoal posted. The taste is just right. I really have issues with texture with pickled fish though so for my next batch I think I will go with smaller chunks and maybe another fresh vinegar bath during the prep. It amazed me how firm the pike got as the recipe goes, just still not quite enough for me even. I'm rarely picky about food but something about that texture gets me. I'm going to try MSA's recipe also, something that easy why the heck not?

 

[CatDaddy]

Well, took a my wife's cousin from way south Texas fishing last weekend, first time ever fresh water fishing let alone on the ice. Ended up hammering crappie and wound up with a couple bonus pike for pickling. Starting the process tomorrow.....

What's your best recipe for pickled pike? Any "musts" such as adding whole garlic, onions, hot sauce, etc? I've made some good batches in the past, just looking for some next level tips.

 

[LBrandt]

Skolies works great for me. LB

 

[Petras]

That Silver Satin Recipe that skol posted is probably the best pickled fish recipe I've ever used... Last time I made it was about 17 years ago. Took like 7 quarts of it camping one weekend with a bunch of friends and they were all trying to buy jars off me. Between about 10 of us the 7 quarts only made it about 1/2 way through the second day of camping before they were all gone... needless to say we were all young and copious quantities of beer were drank so maybe that had something to do with the pickled northern tasting so good? Regardless, it was damned good.

 

[luvcatchingbass]

It's been a few years since I made some but probably run with Skolie recipe and directions. If you want to try a little experiment then I suggest taking a few different jars and add whatever you want and mark them. Like garlic in one, some sliced jalapeños in another, maybe some hot pickled peppers in another, instead of white onion put some red onion in another, etc. I did some with a dash of smokey scotch a few years ago, I don't really recommend that, I think the stuff with good Irish Whiskey was ok and don't remember if I did any bourbon. I got a little "pickled" taste testing options while making them.

 

[LBrandt]

Hey Cat you must have a million miles on that Chevy by now.LB

 

[guywhofishes]

Silver Satin is a citrus-flavored white port wine that was created by Italian Swiss Colony as a knockoff of Gallo's Thunderbird. Silver Satin was marketed as a "Perfect Cocktail Wine".

White port

• A sweet, fortified wine that can be aged or unaged
  
  
• White port is traditionally made from white grapes grown in the Douro Valley of Portugal
  
  
• White port can be served chilled and pairs well with Asiago cheese, truffles, dried fruit, and nuts
  
  
• White port can be enjoyed as an aperitif or used in cocktails
  

Silver Satin

• A citrus-flavored white port wine created by Italian Swiss Colony
• Silver Satin was marketed as a "Perfect Cocktail Wine"
• Silver Satin was created as a knockoff of Gallo's Thunderbird

 

[risingsun]

^^^^^^^

You are starting the week with a bang. A toolologist and foodologist added to your resume.

 

[measure-it]

For the best pickled fish, put 1-qt 80 proof vodka, 1-fifth 151 proof rum, and 7 drops of fresh lime juice into an aquarium of neon tetras. The lime juice is optinonal.

 

[CatDaddy]

Well, it helps to read some of the posts beyond MSA's. Skoalie's looks like exactly what I'm looking for. Thanks guys!

 

[johnr]

I am more of a getting pickled, than a pickler.

 

[risingsun]

^^^^

x 2

 

[wslayer]

Have used the one Skolie has posted, very good. I believe that was first posted by Big jj, correct me if I'm wrong.