Pickled Whitefish

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   This recipe is a must around my house at the holidays, and is a good way to clean out the freezer of those fish you caught and didn't fry up. 

Pickled Whitefish

FOR THE BRINE :
1-1/2 pounds fish fillets cut into 1" chunks
6 cups water
1 cup pickling salt

In a non-reactive bowl, combine the salt and water and stir vigorously until all salt is dissolved. Add fish, cover and refrigerate for 12 hours.

Discard brine and rinse fish, then place in non-reactive bowl and cover with white vinegar..refrigerate for 12 hours. Rinse fish and pack into sterile glass jars.

FOR THE PICKLE SOLUTION:
1/2 cup packed brown sugar
1/2 cup distilled water (or filtered)
1 cup white vinegar
4 teaspoons pickling spices
4 cloves

In a small saucepan, mix all ingredients for the pickling solution and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat , let solution cool to at least 160° and pour over fish. Store in refrigerator up to 6 weeks.

Just a note....remember that the sugar and spices have little to do with pickling the fish...they can be adjusted to taste and additions can be made. I like to toss in a couple of dried red thai bird chilis to give it a little kick, and I put a little garlic or ginger in on occasion....don't be afraid to experiment with it. I also always add onion to the fish when I pack it in the jars.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Pickled Whitefish Posted: 27 March 2010 at 03:47
	This recipe is a must around my house at the holidays, and is a good way to clean out the freezer of those fish you caught and didn't fry up. Pickled Whitefish FOR THE BRINE : 1-1/2 pounds fish fillets cut into 1" chunks 6 cups water 1 cup pickling salt In a non-reactive bowl, combine the salt and water and stir vigorously until all salt is dissolved. Add fish, cover and refrigerate for 12 hours. Discard brine and rinse fish, then place in non-reactive bowl and cover with white vinegar..refrigerate for 12 hours. Rinse fish and pack into sterile glass jars. FOR THE PICKLE SOLUTION: 1/2 cup packed brown sugar 1/2 cup distilled water (or filtered) 1 cup white vinegar 4 teaspoons pickling spices 4 cloves In a small saucepan, mix all ingredients for the pickling solution and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat , let solution cool to at least 160° and pour over fish. Store in refrigerator up to 6 weeks. Just a note....remember that the sugar and spices have little to do with pickling the fish...they can be adjusted to taste and additions can be made. I like to toss in a couple of dried red thai bird chilis to give it a little kick, and I put a little garlic or ginger in on occasion....don't be afraid to experiment with it. I also always add onion to the fish when I pack it in the jars.
	Go ahead...play with your food!

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