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  1. #1
    erain's Avatar
    erain is offline Can tell pulled pork from sliced brisket erain will become famous soon enough
    Join Date
    Jan 2009
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    335

    Default Lemon and Onion pickled fish

    we brought back some nice northern pike from our last trip up to canada over the 4th weekend... a friend said he had the surefire recipie for pickled fish. actually we tried it out already when we got back from memorial day weekend. it really is top notch so figured would make a post out of it. this really is good stuff!!!
    *
    Pickled Fish
    *
    1/2 gallon water(cannot use city water... for best results buy water from store)
    1 cup pickling salt
    *
    cut up the fish into bite size chunks.

    *
    and soak in the water/salt mixture 24-48 hours.

    *
    drain and rinse fish, soak in vinegar 48 hours

    *

    *
    slice onions and lemons

    *

    *
    pack fish in jars layering with lemon and onions

    *

    *
    also add to the jars pickling spices, 1 Tablespoon per quart, these are pint jars so put 1.5 teaspoons in each. they are under the top onion so they are kinda hidden but they are in there...
    *
    Make a brine,
    2 cups white vinegar
    1.5 cups white sugar
    I had to make triple batch of this to have enough to cover all the fish. Bring the brine to a boil, continue to boil 1 minute. then cool in refrig. pour over fish,onion,lemon,pickling spices in the jars till full and cover with lids and rings.

    *
    refrigerate, and let set for about a week...

    *

    *
    enjoy... thks for cking my pics
    GOSM, soon to be with sfb
    MES
    Webber 22"
    Dutch Ovens and other CI

  2. #2
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
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    1,072

    Default

    Probably the best way I have seen to do Pike. Those are some of the boniest buggers I have ever dealt with. For those that don't know, they are essentially a supersized Walleye. Very fun to catch, but a little challenging to eat.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
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    4,970

    Default

    Thanx for the recipe and demo.

    Do they have to be refrigerated after the cure?

  4. #4
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    They look tasty E... kind of have that ceviche thing going on but with more spices.
    jeanie

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  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
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    Default

    You just have to know how to remove the "Y" bones, not really a biggie once you learn the technique.
    I ate a good bit of pike while living up in Minisoda. Prefer mine battered/fried. They eat good, no way close to walleye though.
    Fun to catch.
    Don't put your fingers in their mouth.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    Join Date
    Jan 2008
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    Tulsa
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    Default

    How do you remove the Y bones? I never did get that figured out.

  7. #7
    erain's Avatar
    erain is offline Can tell pulled pork from sliced brisket erain will become famous soon enough
    Join Date
    Jan 2009
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    335

    Default

    Quote Originally Posted by SmokyOkie View Post
    Thanx for the recipe and demo.

    Do they have to be refrigerated after the cure?
    YES, yeah they cant sit on your pantry shelf, my recipied dont say but most others i see recommend use within about a month.

    Quote Originally Posted by peculiarmike View Post
    You just have to know how to remove the "Y" bones, not really a biggie once you learn the technique.
    I ate a good bit of pike while living up in Minisoda. Prefer mine battered/fried. They eat good, no way close to walleye though.
    Fun to catch.
    Don't put your fingers in their mouth.
    Quote Originally Posted by SmokyOkie View Post
    How do you remove the Y bones? I never did get that figured out.
    you dont have to remove the Y bones, which is why pickleing them is such a popular thing.... at least it is up here.

    Tim, have a great method of filleting pike where you end up with 5 bonless fillets. however if you are pickling the Y bones will be history...

    found this on you tube. pretty simalar to what i was mentioning.
    http://www.youtube.com/watch?v=KM3wAgBmeNU
    GOSM, soon to be with sfb
    MES
    Webber 22"
    Dutch Ovens and other CI

  8. #8
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
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    Default

    Quote Originally Posted by erain View Post
    Tim, have a great method of filleting pike where you end up with 5 bonless fillets. however if you are pickling the Y bones will be history...

    found this on you tube. pretty simalar to what i was mentioning.
    http://www.youtube.com/watch?v=KM3wAgBmeNU
    That's pretty much how I do them. Not difficult.
    I just never got into pickled fish. It's a Scandahoovian thing.
    Not that there's anything wrong with that.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  9. #9
    Join Date
    Jun 2010
    Location
    Louisville Ky area
    Posts
    61

    Default

    Nice looking recipe. Have you ever tried it on Salmon ?
    FEC 100, Cookshack 205, (2) 40inch Masterbuilt's, custom Southern Yankee trailer, 1979 DJ-5 "Smokey JeeP" cooker, 6ft Belson Charcoal Grill, several UDS', Masterbuilt stainless bullet style, custom 6ft Mesquite grill, 8ft custom offset pig cooker, and a 8ft rotisserie fire pit out back.

  10. #10
    Join Date
    Jan 2010
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    Kentucky
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    Default

    Quote Originally Posted by cowgirl View Post
    They look tasty E... kind of have that ceviche thing going on but with more spices.
    That is what I was thinking
    Proud member of a drinking club
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