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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Pickled Northern Pike & Herring
Hi group,
Does anybody have a favorite recipe they would like to share for pickling Northern Pike or Herring? TIA John |
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Pickled Northern Pike & Herring
"bassboat" <basboatjon@mwci-news> wrote in message ... > Hi group, > Does anybody have a favorite recipe they would like to share for pickling > Northern Pike or Herring? TIA > John > > Hello: I tried the receipe from Joy Of Pickling but found that the herring came out too soft in comparisin to the commerical brand. There must be some chemical/s that the commerical companies use to stiffen the texture of the herring pieces. Any suggestions - alum ?? pickle king |
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Pickled Northern Pike & Herring
"bassboat" <basboatjon@mwci-news> wrote in message ... > Hi group, > Does anybody have a favorite recipe they would like to share for pickling > Northern Pike or Herring? TIA Hope this makes it to the original poster. Mark -- The world's least questioned excuse for missing work.... "the voices in my head told me to stay home and clean guns today". Oooookay... |
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Pickled Northern Pike & Herring
Here is a recipe that I have used to make pickled fish with. I often
use the northern that way I don't have to worry about all of the bones as pickling disolves them. I have also used pretty much any kind of fresh water fish that we catch, except bullheads since they have a different type of meat. Pickled fish Fillet out fish and cut into bite size pieces, skin need to be taken off otherwise it will get tough. Fill jar wand pack loosely. Add 5/8 cup salt to 1 qt of fish. Cover with white vinegar. Let stand in refrigerater for 5 days. Shake or stir each day, to mix in the salt. (jar should be plastic or glass, I use a plastic ice cream bucketit holds about 5 qts.) After 5 days Drain saltly vinegar off, and rince the fish with cold water for 10 min. Place in clean jar alternating layers of fish and raw onion rings. Cover with vinegar pickle : Vinegar mixture Bring to boil: 1 qt white vinegar 3 cup sugar 1/8 to 1/4 cup pickling spice Cool Make as batches of vinegar mixture as needed to cover the amount of fish you are makeing. Keep in refrigerator. they are ready to eat in 36 hors. The longer they set the better they are. I make an ice cream bucket full at a time and they last for a couple of years in the refrigerator. -- Connie TenClay NATA 252 http://home.new.rr.com/tenclay/connie |
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