I had a mess of small 10 inch kokanee. I followed your recipe and it turned out great. I didn't skin the fish, just quickly scaled them and cut them into chunks. Awesome recipe, THANKS
Im currently trying your pickling recipe with lake mich king salmon...hopefully it turns out ok. Do you refrigerate for the 6 days the fish is in the brine?
Awesome, I've been doing white bass for a few years now and I've always done a salt brine for 48 hours then a white vinegar for 24 hours. I'll have to try your both at once recipe looks a bit easier.
e stan thank you very much for the kind words! good luck catching some Pike. they are pretty easy to catch even from Shoreline when you throw a plain white spinnerbait
That's a Swedish recipe, and it's one of my favorites. Makes sense though, because so many Swedes settled Minnesota back in the day. Only difference is that we usually pickle herring whereas you're using pike. Pike probably tastes amazing, and I'm gonna have to try making this. My favorite way is to eat this is with a mustard dill sauce.... basically mix mustard and sour cream with some dill and put it on top of the fish.
I know right, I'm part Sweedish and I realized that I somewhat have the same taste as my mom (she's the Swedish parent). Pickled fish is delicious! At first I thought I wouldn't like it, but I tasted it and now I'm hooked!
I'm Jewish, so we have a lot of pickles and schmaltz herring, I imagine from the Scandinavian influence. Do you know what the difference is between picked and schmaltz herring is in terms of preparation? And what kind of oil would have been used in the olden days? I'm sure they didn't use vegetable oil but I can't figure what else they could have used.
@@morehn I looked at the recipe for schmaltz herring, it looks almost exactly like what we make in Sweden. Very interesting, I would like to try it sometime. In Sweden, pickled herring is so popular there are dozens of varieties, and that has been so for hundreds of years. The only difference if you want to be really traditional is instead of vinegar, they used to use a spirit called ättika (nowadays vinegar is more convenient). For the mustard sauce variant specifically (which is my favorite), would use rapeseed oil and add dill... that would be the difference as far as I can see. But very similar. You could probably serve schmaltz herring in Sweden and most Swedes would just think it's a local variant of pickled herring.
@@biggpete100 I'll check those out. Rapeseed oil is relatively modern, so would they have used a different type of oil traditionally? I imagine they only could have used animal fats, butter, olive or nut oils.
@@morehn I'm not sure... good question. The Vikings were pickling herring, but I think the variation with the mustard sauce is actually newer, as in 1600's or later. Every cookbook I've ever seen has said rapeseed, canola, or vegetable oil. And that's how my grandmother taught me. But granted, all of that is fairly recent. For flavor though, you just want an oil that is neutral. So probably not olive. Here is the oldest, most authentic recipe I could find, this one is about 1000 years old: Ingredients - 5 c water, divided 1/4 lb salt 1 lb firm white fish, filleted and cut into 1- to 2-inch chunks 2 c vinegar 1/4 c honey 1 tsp mustard seed 1 tsp caraway seed (substitute coriander if you are Danish) 2 tsp juniper berries 2 tsp whole allspice 3 cloves 1 medium onion, thinly sliced (red, unless you’re Swedish, in which case always use yellow) Directions Brine the fish Bring 4 cups water to a boil and dissolve salt. Cool the brine to room temperature and submerge fish fillets in it. Refrigerate fish in brine overnight, or up to 24 hours. Make the pickling brine Bring the remaining 1 cup water, honey, vinegar, and spices to a boil. Simmer 5 minutes, then let cool to room temperature. Layer the fish Remove fish from brine and pat dry. Layer in glass jars with sliced onion. If using more than one jar, divide the spices between jars. Pour the cooled pickling brine to cover fish and seal the jars. Refrigerate for 24 hours. Store in refrigerator up to 10 days (or 2-3 days on the high seas). Serve with juniper, mugwort, or yarrow beer
Love pickled pike, used to get it from my cousins out in Northern Wisconsin. My question is after the final process is complete with the smaller jars, can the jars be kept in a pantry without refrigeration ? or do the jars have to stay cold ? I have just subscribed to your channel, keep up the great videos.
No, they must be refrigerated. It lasts 6 weeks only refrigerated. If you seal them then your changing the texture of the meat due to the heating of it during your sealing process.
Is it better to use smaller pike which have fewer heavy metals since the bones dissolve anyway? If so, I'm excited, because all I can manage to catch are 18" pike :|
there was a piece of fish left on the counter,,why?? anyways have you ever had drum fish? if so you know they have a tough rubbery meat that does not do well when fried or bbq'd ,baked etc would pickling be good for that fish?
I see this is an older video, I to am from Minnesota and want to try to pickle some pike, my question is have you tweaked the recipe at all or should I stick to what you did in the video. Btw it looks amazing.
first of all i love your videos especially the ice fishing videos. ive been catching alot of chain pickerel in NH (some pretty big) and was wondering if u have any suggestions for cleaning/cooking them.
Spencer Willette northern pike is one of my favorite eating fish but people have problems because of the bones. I would recommend watching a few videos on how to remove the Y bones. we have a few different batters here that they sell at the store that are fantastic and I love to deep fry them
Pls respond... i thinknim going to try this tomorrow . What do you think if i diddnt put onions ? Would it turn out good still? I dont like onions at all lol
Hi, I am in Florida, my hubby catches a lot of saltwater fish, snapper, drum, redfish, grouper and misc., other fishes. Do you think saltwater fish would work with this.
I just got my jars done following your recipe. I have put them in the fridge for 5 days. Do you shake them up during the last 5 days? Thanks for the great vid!
Thanks for the reply and the recipe. I will be trying this soon after first ice here. Watched your Devils Lake pike video last night also. I live 150 miles straight north of there in Manitoba. Enjoying your channel !!
ever used this as bait on the line? or too much vinegar scent for otters and such? my girlfriend and I had no otter lure and found a good potty. made a hole in the snow and put in some pickled northern we brought for lunch on a leghold set. haha well see how it works!
Never had . Bones dissolve, eh? Thanks for directing here from recent video .... (NOTE to Viewers) Watch Jan 2018 Video on this channel for “How to Filet Pike”. Minnesota original!
Jan Morse I remember reading somewhere that you can't can pickled fish to put it in your pantry. I don't remember the reason, but since the fish you buy in the store must be refrigerated it just seems like going that route is probably the best.
No. The process of fermentation requires the carbohydrates (in this case simple sugars) to properly work. Without them, lactobacillus cannot grow and if they don't grow they won't dominate the environment. If they don't dominate the environment, you pose the risk of pathogens (i.e. bad bacteria) growing.
This is vinegar and salt pickling, not Kraut or other fermenting. No vinegar used in them and no fermenting done here. The sugar is for a sweet & sour flavor, so a low carb sweetener should be OK. This is also stored in the fridge.
Valor theif Hall of Shame It really depends on your taste. This Brine is very sweet and it is very tasty. If you like your fish to taste a little more tart maybe try less sugar
Gotta try this. Looks good. But $4.05 for that much pickling spice?! I sure hope that bag was full when you got it. Otherwise you need to find another sorce.
7 cups of sugar? You are kidding eh? 1 cup would be plenty for 1 gal. of brine. Your amount of sugar bathes the fish darn near in sweet syrup, enough to swear off fish forever.
