I have a jar of Northern pike chunks "going", now.

We about foundered ourselves on commodity cheese, saltine crackers and pickled pike once.


Friends mom made some good pickled pike.


Did you cook it first Richard?

Not cooked Jim, the story is for fear of parasites, to freeze for at least a few days, that is before the pickling.

Yeah, I remember someone here mentioning the parasite.


Whats your recipe?

White vinegar, pepper corns, garlic, onion, bay leaf, a bit of sugar, anything else that sounds good at the time.
The worst thing is waitin'.

Sounds like the recipe for pickled herring. I grew up eating it and to this day, my dad (90 years old) will always break into a smile when he sees the herring on the table.

pickled pike is the best

pickled pike is best when the northern is caught through the ice. The meat is much firmer on the big ones when the water is frigid.

When pickled, the bones are not a problem. Yes, the recipe is like herring.

the hammer handles I have had pickled were better than any herring so if ice caught ones are better I need to partake

yep, the fresh caught pike through the ice were the best for pickling

We used to catch, by hand suckers in the spring at night while spawning.

Those suckers really pickled up good and my mom canned a bunch.

We use the same recipe for Northerns, whitebass and whitefish. The whitefish turn out the best and use Rhine wine and pickling spice.

Pickled fish is one of the things that I have never come around to liking. (I have many faults.) I probably should give it another try. I do know that if it is fuzzy-looking in the jar, there is no way in hell. (The same goes for home-jarred peaches that look fuzzy.)

I used to pickle bluegill and crappie. Exquisite.

I have half a jar of herring in the fridge right now. I have three or four pieces on saltines as an appetizer before lunch. But only when Claudia is out - she can't stand even the sight of it.

BTW, the best fix for "herring breath" is a sip or two of tomato juice. Kills that "afterglow" immediately.

My folks had a NYE tradition. Pickled herring right at midnight. It was for good luck. I don't know how that started, but I still do it.

In fact, I bought some PH in cream sauce to practice with.

Just got a pards grandmothers pickled fish recipe, gonna give it a whirl...

Post it?

I have one to find from a long-deceased family friend. If/when I find it, I'll post that'n.

Alright, arrange salmon and layer with rock salt
Let stand in fridge for a week
Rinse well and soak in fresh water for 2 hours
Slice into 1/4” pieces
Put fish and 2 large sliced onions into jar, cover with following brine

6 cups apple cider vinegar
3 cups water
1 1/2 cups sugar
6 tablespoons brown sugar
6 tablespoons whole pickling spice
Bring to boil let cool cover fish with brine
Store in fridge stirring daily, ready in a week