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Lowell TenClay Lowell TenClay is offline
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Default Pickled fish longevity (Gravad Lax)

On Jan 25, 9:02*am, "Ophelia" > wrote:
> "Connie TC" > wrote in message
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> >> > First Hi All, its been quite a while since I posted since I had to
> >> > find a new way to read this group because my server dropped News
> >> > groups. * Its great to be back. Now back to the question.

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> >> > I have no idea how this is pickled however I make a pickled fish that
> >> > is something like pickled herring and I make an ice cream bucket at a
> >> > time and then keep it in the refrigerator until gone, the current
> >> > bucket has been there for a couple of years (at least) and they are
> >> > still great.

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> >> > Connie TC

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> >> Welcome back Connie, what sort of fish do you pickle?

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> > I pickle fresh water fish. *I have pickled bluegill, northern, bass
> > actually any nice white type fish, probably wouldn't do bullhead since
> > they are a fattier fish. *The northern and some bass I sometimes slice
> > thru the long way so they are not so thick, and any bones still int he
> > northern dissolve in the vinegar, a great way to use them.
> > Connie TC

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> Hi Connie! I have never done this and if you have the time, please will you
> share a recipe?
> --
> --https://www.shop.helpforheroes.org.uk/


Pickled Fish
Fillet out your fish and cut into bite size pieces (make sure you
skinned your fillets as the skin left on gets tough) Fill a quart jar
loosely with fish pieces, add 5/8 cup of salt to 1 qt of fish. Cover
with shite vinegar. Let stand in refrigerator for 5 days shake or
stir each day to mix in the salt.

"after 5 days"
Drain and rinse with cold water for 10 min. Place in jar alternating
layers fo fish and raw onion rings. Cover with cooled vinegar
mixture. Keep in refrigerator. Ready to eat in 36 hrs. The longer
they set the better they get.

Vinegar mixtu
bring to boil 1 qt white vinegar
3 cups sugar
1/8-1/4 cup pickling spice (old recipe said 1/2 box)
Cool before pouring over fish and onions.

Note: I make these by the ice cream bucket full, I adjust the salt to
the amount of fish/container size I use. I have kept these in the
refrigerator for years. As long as you get and keep them cold they
last fine. I just finished my last ones from my last batch, they were
as firm and good as in the beginning and I can't remember when I made
them. These are sweeter than most pickled herring but also are not as
fishy, probably due to the fact you have removed the skin. I use
whatever fresh water fish (I live in midcontinet so don't have
anyother kind of fish available but would suppose any white fleshed
fish would work) we have caught but would Not use bullheads or
similar fish since they are a softer/fattier fish. If using northern
pike or other large fillet fish you can cut th meat lengthwise so its
not so thick, this makes it easier to eat. Also don't worry about the
bones in the northerns they will dissolve in the vinegar.

Connie TC