Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pickling northern pike.

I'd eat it. Love pickled fish.

I think it'll take two weeks.

What no recipe?

I had pickled northern up at Lake Vermillion MN, it was great, I believe he used a sweet white wine and lots of onions.

Wine vinegar, salt, garlic, the red onions, I need to add some cracked peppercorns..

Pickled fish recipe I use

Brine
1 cup pickling salt
1 Qt. water

Pickling solution
2 cups vinegar
2 Tbsp pickling spice
1 1/2 cups sugar
1 Cup white wine

Cut fish into bite size cubes; soak in salt brine in fridge for 33 hrs. Pour off brine, rinse with water cover with white vinegar, into fridge for 33 hrs.
With the brine and vinegar soaks I use plastic containers.

I make the pickling solution the day before I need it and refrigerate so its cold.
Put vinegar, sugar and spices in a kettle and bring to a boil. Let cool strain out the spices and add the wine and refrigerate until needed.
Discard vinegar from fish, put a slice of onion in a jar, add fish, and pour in solution. Refrigerate at least 10 days and it is ready

Makes about enough for 3 pint jars.

Some people insist on Silver satin wine I use whatever sweet white is around.

Between the brine and the vinegar soak the y bones are dissolved.

I added more sugar, too much vinegar taste.