I have had the yearning for some pickled fish this last week. Just one of those things that occurs to us craving for something. There is some planning and time involved but it is worth the effort in the end.

It has been about a year or so since my last batch. Should have 3-1/2 to 4 finished gallons when I add the final ingredients.

I realize from posting before there are those that don't like such things but for those of you that can appreciate and enjoy it, I will share with you. Sorry Warrior...

My fish this time is a mix of >

Brown/Rainbow Trout, Walleye, Yellow fin Tuna, Louisana Shrimp, Talapia, Sockeye Salmon /Atlantic Salmon.

Gutthooked one of our members on Tman donated the Walleye and Yellowfin Tuna. He will be getting a batch of pickled fish upon completion. John can catch some fish now.


h

Dang Bob looks good to me.. I have never done trout or salmon as a pickled fish. I'm going to have to give that a try. Ive come to like white suckers best..I've used a lot of smaller northerns for pickling too. Over the years done most all the different pan fish I catch here.
I don't recall have you posted your recipe here on TMan before?


Mac

I believe I did Mac. I tried one I found on line for my first batch. I know ADC makes some also. I modified my last recipe to suit my taste better. My first batch was a bit too tart with the vinegar taste so dialed back the vinegar some when it came to the final pickle bath. It was so much better according to me and others who sampled it. I hope this batch turns out just as good. We will know in 8 days or so.

OK So what's your recipe ?
Looks very good to me.

Nothing better than a good batch of pickled fish.

Pickled pickerel for our grandfather when we were growing up. We would also do pigs feet and knuckles.

I don't think I've ever had pickled fish but I'll try almost anything once. You've made me curious.

I remember years ago almost every bar had pickled pigs feet and pickled eggs on the shelf!

You don't salt it for a few days before pickling?

His recipe is in this thread.



https://trapperman.com/forum/ubbthreads.php/topics/7641065/gourmet-pickled-fish-ready#Post7641065

I just deep fried a bunch.
Glad I saw The Fish Pickles after I ate, lol.

Although the way I go thru sardines, I expect I'd like it!

Has anyone ever done asian carp? Ive cut them up when they jump in my boat for catfish bait before. They arent the greatest bait but its really white meat.

waggler this is the first stage which is the pickling stage. It is a mix of fish, vinegar and salt. Once all parts are mixed it goes into a fridge for 5-6 days.

I shake the jugs 2-3 times a day to agitate the fish and brine. It is interesting to see how the fish changes in color, texture and volume weight. Chemistry at work.

After the pickling is complete it is rinsed with cold water and soaked in cold water and ice cubes to chill an hour or more. Once that is complete you transfer the rinsed and chilled fish into your final container(s). Most folks add onions or other vegetables for additional treats into the container. How many other goodies is determined as to what you like and want. Some add garlic, cinnamon sticks, and other spices to suit their taste.

I am going to add some two color (red, white Vidalia) onions, some vac sealed frozen garden green beans for something different this time around. Each vegetable tastes a little different. The fish pieces are interesting and have individual flavor due to the multi species of fish and shrimp. Wanted to try scallops this time but they were a little too much $$ for me.

Your final brine recipe is what determines your final flavor. I have worked with mine to suit what I like. It should soak with the fish and the other ingredients for a few days to get good absorption into everything. My batches get better flavor the longer it sits in the fridge in my experience.

Problem is, it doesn't last long enough. Friends have to try some too you know.

Can't say I have ever had a pickled fish but would not be opposed to trying it.

I prefer my yellowfin raw or grilled though

I’ll buy your lures, but I’d never eat with you! God created fish for one reason and one reason only…to be fried!!!

Man that stuff was awesome last time. Let me know when it's ready, I'll swing by and say hi.

Some guy i was guiding elk for brought pickled sunfish one time. I thought it was odd until i tried it. Delicious! I want to try this myself.

When you think its time to taste can you give an ingredients list afterwards?

Also, i imagine you could just add everything and can in a jar? I want to diversify my canned goods. I can already taste them with a cold beer in the wall tent!

Looks tasty. I haven’t made any for a couple seasons. Might have to go get a few pike for the jars.

I'd say you can't hurt most of that stuff by pickling it but why abuse walleye that way?

Eeeeesh!
Coon bait
Skunk bait