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!
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!
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?
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."
Here you go: Fish in vinegar brine, onions and sweet sauce. Put together and now waiting for about 5 days before eating.
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.
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.
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.