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Author Topic: Ya Know....We Need Another Cooking Topic!  (Read 21111 times)

rgfixit

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #315 on: Feb 02, 2020, 11:02 AM »
Put on a couple jars of pickled perch today.


I discovered a couple nice packages in the chest freezer when I was rearranging stuff.

Love pickled perch!

Rg
The Elephant is the only mammal that can't jump!

Bartman44

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #316 on: Feb 02, 2020, 11:18 AM »
Nice.  Never had pickled perch. 

rgfixit

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #317 on: Feb 02, 2020, 12:19 PM »
Pretty darned delicious Bart.

Rg
The Elephant is the only mammal that can't jump!

Mac Attack

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #318 on: Feb 02, 2020, 01:10 PM »
Pretty darned delicious Bart.

Rg

I have never had pickled fish of any kind.
Does it taste “pickled”?
You know, like dill or sweet?
Forgive my ignorance.

I may want to try this with Walleye.
We end up with so d**n much Walleye in the freezer every year that Jeff and I always end up doing C&R from about mid to late July on for the rest of the season.

This might mean I’ll have to keep a few more.

rgfixit

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #319 on: Feb 02, 2020, 01:51 PM »
It's sort of similar to pickled herring but nowhere near as strong. I've been making this for many years.

It's simple. Brine the fish overnight. Make up the Pickling and jar it up. Keeps in the fridge for about a month I'd guess. Mine doesn't seem to last that long.

The brine is made with kosher or sea salt. Dissolve enough in Luke warm water to float an egg ( a raw egg in the shell).

Chunk up the fish and brine overnight. Some say you should use only distilled water to avoid some sort of mineral taste. I've used that and tap water and can't tell the difference.

Rinse the fish thoroughly and rest in fresh cold water in the fridge while you make the Pickling.

Pickling:
1 c. Cider vinegar
2 c white vinegar
1 c. White wine ( I like Pinot Grigio)
1 c. Sugar
2 tbsp Pickling spices.

Heat the liquids on low and desolve the sugar. Add the Pickling spices and set aside for a couple hours to cool.

Strain the spices.

Layer clean jars with sliced sweet onion and fish. Cover with the Pickling and poke a chopstick or wooden spoon handle into the jar to release the bubbles. Fill the jars to the top , cover and refrigerate. Wait a couple days if you can. I never do.

Oh, only use thoroughly frozen fish to eliminate the extremely slim chance of parasites.

If you've got some walleye in the freezer, try a pint sized jar. The Pickling recipe above will make about 2 1/2 quarts of fish.

The bonus is that the onions are every bit as tasty as the fish.

Rg

The Elephant is the only mammal that can't jump!

Mac Attack

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #320 on: Feb 02, 2020, 02:00 PM »
Any garlic cloves?

rgfixit

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #321 on: Feb 02, 2020, 02:22 PM »
No. Nothing else is needed. It's not pickles....it's pickled fish.

Rg
The Elephant is the only mammal that can't jump!

Mac Attack

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #322 on: Feb 02, 2020, 02:56 PM »
No. Nothing else is needed. It's not pickles....it's pickled fish.

Rg

Got it.

Thanks Bob.

rgfixit

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #323 on: Feb 02, 2020, 03:03 PM »
You're welcome. I feel like a classic enabler though.....it's addicting.

Bob
The Elephant is the only mammal that can't jump!

rgfixit

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #324 on: Feb 03, 2020, 04:49 PM »
The report is in.....the pickled perch is reLly good! ( like I didn't expect that)

Tonight was omelette night.
Hash browned taters

Fluffy omelette with portobello mushrooms, spinach, red bell peppers, onion, bacon and cheese.


My Bride and I both stopped short of finishing everything to save some for lunch.

Damned delicious!

Rg
The Elephant is the only mammal that can't jump!

gotagetm

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #325 on: Feb 03, 2020, 06:32 PM »
rg
thx for posting that pickled fish recipe
you did it couple years ago i believe and i made it then and was best recipe ive had
couldnt find it for awhile but wrote it down in my cookbook this time its simple and not overly imposing ,im not a salt fan but this has just enough ,only thing different im gonna try is get a few jalepeno's at store ,split them and heat in brine then strain out with pickling spice for some kick!!!

gotagetm

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #326 on: Feb 03, 2020, 06:41 PM »
forgot to say ill be using chunked frozen lake erie eyes!!!

MILLERMANKT

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #327 on: Feb 03, 2020, 09:59 PM »
I gotta try that pickled fish recipe, sounds awesome

rgfixit

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #328 on: Feb 04, 2020, 06:15 AM »
forgot to say ill be using chunked frozen lake erie eyes!!!

Don't make he chunks too big or the brines won't penetrate and "cook" the fish properly.

And I do cut the tips off my wings Mac. I either use them for  chicken stock or fry them up separately till they're crunchy.  Sal's Birdland used to do the tips that way. Don't know if they still do.

Rg
The Elephant is the only mammal that can't jump!

gotagetm

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Re: Ya Know....We Need Another Cooking Topic!
« Reply #329 on: Feb 04, 2020, 08:13 AM »
No...I'll cut them about as thick as a perch filet

 



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