Loved the video Mike! I definitely want to try this! I too am from your area and visit there to fish almost every weekend summer and winter. Love the north country of Minnesota 😃
Hi folks Mike From Minnesota update : tried the Pickled Northern today Feb 10, and it was really good. The Chardonnay worked very well and I will use again
Hi Folks, FYI I incorrectly stated in the video that I had the fish in the vinegar and in the refrigerator for 2 days. I actually followed the recipe and had in the refrigerator for 1 day 24 hours. Then did the final brine. Stay tuned I’ll let you know it turned out ! Mike From Minnesota
The freezing is to kill tapeworm larvae you can't see in the meat. It's same for any freshwater fish you're going to do in an uncooked version; cold smoke, lox, gravlax, etc. A wk is better for freezing, I've seen temp and time freezing charts but it's been a while. Nice vid.
@@mikefromminnesota218 I don't think most freezers are set that cold, thus my go a wk or so. Just an overnighter outside here in N MN would do it this wk. BRRR
