Just an FYI--Simple chemistry is used when pickling anything (I have a minor in chemistry so not a full on expert ,by any means, but enough to keep myself out of trouble). The first step you've used is actually pickling the fish. A brine is a salt and water. A "pickle solution" is a salt and acid combination. It's a good idea to become familiar with the concept of pH before you start pickling anything to avoid botulism. Salt and Vinegar (the acid) = pickling solution. The acid (vinegar)will react with the fish (or anything else you want to pickle) and the pH will rise, becoming more Alkaline or Basic. A side note: A friend of mine told me of a recipe he used to pickle suckers. He made a comment that the recipe would get cloudy and only stayed good to about Thanksgiving (The suckers were caught in the spring when they run in Michigan) I asked him to tell me the steps he used. What was happening was, he was doing an initial pickle but the pH was getting too Alkaline allowing bacteria to grow = botulism=FOOD POISONING) The amount of fish and the type of vinegar (cleaning grade (much more acidic) table grade (less acidic) both useable for pickling, must be determined so the proper pH can be maintained. A good reference before starting is www.nifa.usda.gov/sites/default/files/resource/Pickling-Fish-and-other-aquatic-foods-for-home-use.pdf
I’m only posting because I’m subscribed and it helps you my friend. I don’t have white bass in the Lakes near me and I don’t pickle any fish. Thanks for helping someone who may use this though.
We pickle northern y-bone strips. My dad has a clipping from an old sports afield from when he was a kid with a port wine recipe. I make it for him but pickled fish is one of those things I can't eat. Flavor and texture just not right for me. But I can gift away the scraps and people love it.
hi i'm your new subscriber i'm from switzerland i have a question can i make it with salmon ?? another question that salt you use could be sea salt ??? thank you very much if you answer me
I think you can as you should be able to pickle any fish but it might not turn out the same way as a white meat fish and as far as I know you need pickling salt?
Whoops I've forgotten to freeze my fish the last two times I've pickled fish! Northern I would definitely not skip that step, but white bass are probably fine.
I love using red onions instead of white onions. Both are still good though. If you don't freeze the fish and manage to get the worms and parasites inside your body, you'll have all the live bait you need when u go fishing lol.
Wow that's a lot of sugar! My wine pickled fish recipe calls for 1 cup of sugar for a pound and a half of fillets! Slightly different mixing instructions too, but same idea. I make a salt brine and refrigerate them in there for 2 days, drain, then add vinegar and refrigerate for another 48 hours, then make the main brine and refrigerate for 7 more days, but sometimes I wait longer. Delish!
I use this same recipe but have cut the sugar in half, way too sweet for me. I have pickled crappies, bluegill, northern, suckers, and catfish so far. I also had red pepper chunks and jalapeños. I eat on a Ritz with hot sauce or may a little Wasabi.
As long as its fully brined you shouldn't have anything to worry about unless you are talking about the jars I put it in and those are sterilized... Botulism isn't a big thing unless you work with dirty unsanitary stuff lol
