Pickled fish?

B

beaver22

New member
I didn't know where else to post this, but I'm from the "north" so I will post my question here.
I am planning on pickling some northern pike. Once I pickle it can I can it? I don't see a reason why one couldn't can it, but I figured I'd ask first, I don't want to end up ruining it. Thanks a lot guys!
 
Gramps, and old finn would pickle northern in qt mason jars, kept for years.
he added onions, string beans, and a few peppers.
Boy I can taste them now!!
 
one fish that's supposed to be really good pickled is the cat. guts come out, head comes off, and toss it in. i've never pickled any kind of fish, but the oily texture of catfish is supposed to be perfect for it.
 
hey beaver22 , you wouldn't have a recipe you would like to share would ya? i pickled some pike 25 years ago and lost my recipe , id like to make some again.
jim
 
223coyote
This isn't the same recipe I used last time (pretty close) but I'm going to use this one:
PICKLED PIKE

Ingredients:
4 to 5 lbs. Pike filleted Y-boned or non Y-boned
1 Cup pickling salt
White vinegar
3 cups sugar
1 cup white wine
1/2 cup mixed pickling spice
Onion (sliced)

Cut filleted fish into 1'' to 2'' pieces. Using a crock porcelain or glass container, mix brine of 1 cup canning salt to 2 quarts water (or strong enough to float an egg). Soak fish pieces for 48 hours- stir after 24 hours. Drain and discard brine. Rinse fish and return to container. Cover fish with white vinegar for another 24 hours drain and discard vinegar. Make pickling solution of 4 cups white vinegar and 3 cups sugar. Heat enough to dissolve sugar. Cool solution in refrigerator a few hours or until cold. Add 1 cup white wine and 1/2 cup of mixed picking spices. Layer fish in jars with sliced onions in between. Cover fish with pickling solution and seal. Refrigerate at least 1 week. Enjoy!
 
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