Pickling Fish


Well-Known Member
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.
I have thought of this a number of times. Usually when I'm
eating some pickled herring in wine sauce that I pick up at HEB. :p

I found the recipe that the OP mentioned. Hope he comes back
and reports. In the mean time I'm going to try this and will report
as well.

Pickled Fish Recipe: In Wine
Cut the filleted fish (about 1.5 pounds) into chunks. Make a salt brine by adding 1 cup of salt to a quart of water. Add the fish chunks to the brine in a large glass jar or other glass container, and refrigerate for 48 hours. Drain and add enough white vinegar to cover the fish. Refrigerate for another 48 hours. Drain. In glass jars make a layer of fish followed by a layer of thinly sliced onion, more fish, and so on until each jar is almost full.
Make pickling brine by boiling for five minutes: 2 cups of white vinegar, 1 cup of sugar, 1/2 cup of white wine, 1/4 piece of sliced lemon squeezed (and add the squeezed portion), and a tablespoon of pickling spices. Let the brine cool and pour enough into each jar to fill it to the top. Refrigerate for 7 days.

Read more: http://www.in-fisherman.com/recipes/pickled-fish-recipe/#ixzz5DYXZ0xcG


Well-Known Member
Being from "Up North" (Washington state), perch to me means a Yellow Perch.

Yellow Perch 3.jpg

I've lived around here for about 15 years now, and it seems most any small fish other than shad are referred to as perch.