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Best Pickled Fish Ever

Discussion in 'Hunting' started by FlynLiver, Dec 23, 2016.

  1. FlynLiver

    FlynLiver Active Member

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    Found really great recipe
    Cut fish (Northern) into bite size pieces. Make a salt brine 1 cup salt to a quart of water add fish in a large GLASS container and refrigerate for 48 hours shaking daily drain do not rinse add white vinegar to cover the fish.
    Refrigerate for another 48 hours shaking daily. Drain not rinse In glass jars I use used pickle jars or bigger salsa jars. Layer fish and Onions do not over pack jars.
    Now make the brine I do this before layering fish and onions 2 cups white vinegar 1 cup sugar 1/2 cup white wine 1/4 piece of lemon squeezed add the squeezed portion and one tablespoon pickling spice bring to a boil for 5 minutes. Let the brine COOL then add to layered fish and onions fill jar to the top.
    Refrigerate for 7 more days shaking daily
    P.S. Remember to freeze your fish for 48 hours min to kill parasites and tape worms
     
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  2. RickN

    RickN Well-Known Member

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    Sounds pretty much like the recipe my Pop used to use. He would only pickle winter time "caught thru the ice" northerns.
    He said the one or two day salt brine was very important. Here is the method he used to get the y-bones out.

    !cid_8F0B4CC8D8BF483FA49CC8C787BB0BA6@OwnerPC.gif
     
  3. HSLDS

    HSLDS Well-Known Member

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    'Pickled fish' and 'best' in the same sentence is at best, an oxymoron.
     
  4. alant

    alant Well-Known Member

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    I buy mine at Hy-Vee grocery store. Very good tasting.
     
  5. shot410ga

    shot410ga Well-Known Member

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    Do you really eat that stuff? If so, how do you eat it. I'm serious, I've never even seen pickled fish. :09::10::10::09::09:
     
  6. Dukefan

    Dukefan K-80 Trap Special TS Supporters

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    Having a strong Italian heritage, I will stick with several helpings of baccala for Christmas Eve.
     
  7. HSLDS

    HSLDS Well-Known Member

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    And what is baccala, but heavily salted cod - dried to the consistency of leather. Needing DAYS to rehydrate and make marginally palatable (how many times do you have to change the 'milk soak?').

    The only good thing about it is that we drink wine while cooking it. If lucky we end up so looped by the time it is cooked we just go to bed without eating it...
     
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  8. Dukefan

    Dukefan K-80 Trap Special TS Supporters

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    My grandmothers recipe is close to this.

    BaccalĂ  Tomato Sauce with Linguine
     
  9. HSLDS

    HSLDS Well-Known Member

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    Dukefan,

    I am in Italy typically 6 times per year on business. I am 50% Italian.

    Not taking from your nona's cooking, but I just can't get my head (or my stomach or taste buds) rapped around the whole baccala thing...
     
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  10. Dukefan

    Dukefan K-80 Trap Special TS Supporters

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    It's my favorite meal of the year. Although I will admit I eat a lot of the pasta with just a few pieces of the fish.
     
  11. KS-OKIE

    KS-OKIE TS Supporters TS Supporters

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    HSLDS keep in mind that when Dukefan was growing up his two favorite snack items was Elmers Glue All and his own boogers .
     
    Roger C, Dukefan and HSLDS thanked this.
  12. HSLDS

    HSLDS Well-Known Member

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    OUCH!

    I'm snot buying that...
     
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  13. Dukefan

    Dukefan K-80 Trap Special TS Supporters

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    Come on John, It wasn't Elmer's glue. It was that old white paste we all had to use in grade school.
     
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  14. RickN

    RickN Well-Known Member

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    pickled-pike-recipe.jpg
    Perfect.
     
    Last edited: Dec 28, 2016
  15. KS-OKIE

    KS-OKIE TS Supporters TS Supporters

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    I worked with a fellow that at least twice a week on 1st break would eat a can of sardines either in Mustard sauce or Ketchup and wash it down with chocolate milk .I can eat Sardines plain , but I cut the heads & tails off first . But lord , not with chocolate milk .
     
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  16. P3AT

    P3AT Well-Known Member

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    I once worked with a fellow that would open a can of sardines, eat them on crackers then pour the oil from the tin onto a couple slices of white bread and eat that also. A real experience working in close proximity on a 95 degree summer day.

    Pat
     
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  17. acss

    acss Well-Known Member Supporting Vendor

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    last nite- my duaghters first expeirance
    ritz cracker topped with cream cheese and green pepper jelly, topped with a nice portion of herron
    merry xmas IMG_6032.JPG
     
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  18. HSLDS

    HSLDS Well-Known Member

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    For those Irish, wishing they were Italian...

    7fish.jpg
     
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  19. Dukefan

    Dukefan K-80 Trap Special TS Supporters

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    When I was a kid, only pb&j could come close to being as good as small sardines on saltine crackers. Yum! OK, bologna and cheese sandwiches were good also.
     
  20. shot410ga

    shot410ga Well-Known Member

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    I hadn't though of Sardines as being pickled in a tin. Aren't they cooked in the tin rather than pickled? Just like any canned food product?
     
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