The results are in. And nobody was voted off! After letting our Northern simmer and stew in pickling brine for the minimum 8 days (we were impatient), we finally got to try some. They turned out great! The taste and texture was just like pickled herring. The difference was that our pickled Northern, especially in the smaller pint jars, was a bit more sour than store bought pickled herring. My stomach wasn’t used to it, so I couldn’t eat too much in one sitting–even though... (more...)
I know you’re as anxious to hear how our pickled Northern turned out as I am to try them. I’ve got a few more days to wait, but in the meantime, here’s the Pickled Northern recipe all in one place (click on the step link to see my result): Pickled Northern Step 1: Cut 60 to 75 bite size pieces of fish One cup of non-iodized salt to 1 gallon jar 1/2 full of water Add fish until jar is full Let stand for 48 hours Step 2: Pour off salt water, rinse Soak fish in white vinegar for 24... (more...)
After soaking our Northern Pike for 24 hours, we were now ready to finish the recipe. My wife did step 3 without me: Boil together for 5 minutes the following ingredients: 1 1/2 cup of sugar 3 cups of white vinegar 4 bay leafs 1 tsp whole all spice 3 tsp mustard seed 1 1/2 tsp whole black pepper 6 to 7 red peppers or whole chili peppers Let cool at room temp – Make sure the brine is cooled down before adding items below or your meat will not be firm !!!!! She made two versions: one spicy... (more...)
Forty-eight hours after step 1 of our Pickled Northern Pike recipe, we moved on to step 2: Pour off salt water, rinse Soak fish in white vinegar for 24 hours Drain vinegar off – discard The fish had changed color due to the brine soak. It was a little more translucent. Rinsed and ready for vinegar. Extreme close-up! Fish chunks in their vinegar bath. Until tomorrow… AKPC_IDS += "1377,";Share this:FacebookStumbleUponDiggEmail Read More →
I’ve never been a big fan of Northern Pike. I’m not really a catch-and-release fisherman (except when it comes to muskie), so I like to eat what I catch. But Northern aren’t what I would call a delicacy. Their many, many tiny bones and fishy smell make them one of the less desirable species I like to put on the table. But recently, I heard about pickling them. As an adult, I became a fan of pickled herring during the holidays, so pickled Northern Pike sounded like a natural... (more...)
