Does anyone on this forum ever pickle fish? Growing up in the Midwest, my family pickled pike and sucker/redhorse. Decided to pickle half of the whitebass that Fishmaster, his daughter, and I caught on a recent trip, the other half we already fried up and ate. It takes about 2 weeks to be ready to eat. I will report on how they taste. I ended up using the Infisherman recipe from their site.