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Pickled pike

Discussion in 'The Game Room' started by hovlandhomestead, Jan 11, 2020.

  1. hovlandhomestead

    hovlandhomestead

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    Just started the first winter's batch of pickled pike this morning.

    First step is to mix 5/8 cup canning salt to 1 quart vinegar in a vessel (I use a gallon crock) for submerging the 1" pieces of raw fish. They will soak in this for 4-5 days in the fridge, which is really the pickling stage.

    The fish is then rinsed and soaked in cold spring water for 30 minutes.

    Then the fish is placed in a sauce of sugar, white vinegar, white wine and pickling spices for 5-7 in the fridge before moving the mixture to pint of quart jars. Served with crackers, a good aged cheddar and some beer it makes a great snack, or meal for that matter.

    Where I grew up this is staple food. It sure beats lutefisk in my book!
     
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  2. Ronaldo

    Ronaldo

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    Sounds delicious. I like pickled fish.

    Sent from my SM-G930VL using Tapatalk
     
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  3. metalcuttr

    metalcuttr

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    I have a friend who pickles Red Rock Fish, a WA salt water fish. It is fabulous! I'm certain your pickled Pike is very similar!
     
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  4. Easy Livin' 3000

    Easy Livin' 3000

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    Sounds tasty!

    So, no heat is ever applied? We make refrigerator pickles that are never cooked, and we greatly prefer them.

    How long will a batch keep?

    Are the filets boneless or do the bones dissolve in the vinegar and salt?
     
  5. Sean

    Sean

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    Sounds good. Show us some pics if you have em!
     
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  6. hovlandhomestead

    hovlandhomestead

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    No heat needed. The vinegar/salty treatment preserves the fish, as well as breaks down any bones, which is nice for pike as they have an extra row of so-called "y-bones."
     
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  7. Woodsman

    Woodsman

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    Wow this sounds awesome! I will have to try it sometime. Thanks putting up the process.
     
  8. hovlandhomestead

    hovlandhomestead

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    Here you go:

    upload_2020-1-14_15-10-19.png

    Fish in vinegar brine, onions and sweet sauce.

    upload_2020-1-14_15-11-34.png

    Put together and now waiting for about 5 days before eating.
     
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  9. metalcuttr

    metalcuttr

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    Looks yummy! Don't forget the Ritz crackers or maybe sourdough toast!
     
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  10. hovlandhomestead

    hovlandhomestead

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    I forgot to add that this recipe keeps in the fridge for at least 2 months, probably longer, but have not had a chance to test that because we eat it before 2 months is up. I will probably make two more batches before I am no longer harvesting pike for the winter.

    I also save some of the pike and any bass I catch this winter for pressure canning, which is shelf stable for years.
     
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  11. XXL

    XXL

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    My grandmother used to pickle or can pike. I don't have or remember her recipe but it was jarred with the brine an then cooked in a boiler. I also remember she added a little ketchup to the brine and once cooked and cooled, the pike looked like salmon.
     
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  12. hovlandhomestead

    hovlandhomestead

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    Yes that is the ticket. The canned product I make comes out like canned salmon, and is just as good.

    Here is the recipe I use for Canned Pike (or any white fish):

    Raw pack pike in 1" chunks into pint jars to 1/2 full. No need to debone the fish because all bones will break down during canning.

    Add 1/2 tsp canning salt, 2 tbsp Ketchup, 2 tbsp olive oil, 2 tbsp white vinegar.

    Fill the rest of the jar to within 1/2 " of top.

    Pressure can 110 minutes at 10 lbs pressure (may vary depending on your elevation).

    Make great eating on crackers, casserole, fish salad sandwiches or fish chowder.
     
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