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Author Topic: Freezin some perch  (Read 5808 times)

Mac Attack

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Re: Freezin some perch
« Reply #30 on: Nov 17, 2022, 02:28 PM »
Getting some out to pickle tomorrow. Got a nice bottle of Pinot Grigio for more flavor.

Love pickled perch.


Please shoot me the recipe Bob.
I think that I would like to try it with some saltwater fish down here.
Thanks.

SHaRPS

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Re: Freezin some perch
« Reply #31 on: Nov 18, 2022, 11:09 AM »
Or........freeze them in water.
Same results.

However, takes up a little more freezer space.

I need every square inch of my freezers. Fish, fish, more fish, deer, pheasant, chuckar, rabbit, mushrooms, sausage, vegetables, berries.  List goes on but we use it all. The ice block takes up too much space for what I do. Also, I dont enjoy the texture change of my saltwater fish being in freshwater. Saltwater fish is always rinsed in saltwater and then frozen.
Wicked Wec

rgfixit

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Re: Freezin some perch
« Reply #32 on: Nov 18, 2022, 12:39 PM »
Here you go Mac.
First, use only fully frozen fillets. Eliminates the risk of any parasites.

Brine:
Dissolve enough kosher or pickling salt in cold water to float a raw egg (in the shell)
Brine overnight or at least 8 hours.
Rinse fillets with clean water a couple of times and set aside.

Pickle:
2c white vinegar
1c cider vinegar
1c white wine (I prefer Pinot Grigio)
1c sugar
2tbsp pickling spices

Bring mixture to a boil to dissolve the sugar and infuse the spices.
Strain the spices and cool
Layer sliced white onions and fish in a jar
Cover with pickle
Remove air bubbles with a chopstick
Refrigerate for a week ( if you can stand it that long.)

I’ve done perch, gills, walleye, crappie and pike with this recipe. Don’t have a clue how it’ll work with salt water fish.
“That’s the way that the world goes round…you’re up one day the next you’re down…it’s a half an inch of water and you think you’re gonna drown…..
That’s the way that the world goes round”
John P.

 



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