Pickled northern pike fish recipe

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Hey everybody, it's Sheena's sister Shannon, from In Blurred Focus . here today having a "secret" family recipe. ) You fabulous visitors pretty lucky to become aware of this unique recipe our father makes because we little! Ha! Since I am a large girl. you realize all married and everything, my hubby makes this and each time he is doing, it's just like a flashback into my childhood! Now before getting all weirded out, because considerable time pickled fish does that to individuals, I gotta let you know. this really is nothing beats pickled sardines that you simply buy inside a supermarket. Since this is a white-colored fish, the consistency is firm. and also the flavor from the brine has run out of our planet!

Our Daddy's Pickled Northern Pike
Note: Typically my hubby utilizes a couple good-sized northern pike. this time around he used two 24 inch fish. Whenever you cut the fish up, don't be concerned about eliminating the Y-bones simply because they will dissolve throughout the pickling process.

1. Cut fish up into small pieces and employ about 4-5 heaping glasses of the chop up fish.
2. Combine 2 1/two to three quarts water with 1 cup of salt or enough salt to drift an uncooked egg. (Make certain fish are engrossed in brine mixture.)
3. Let fish stand it brine in refrigerator for 48 hrs, stirring a few occasions to make certain fish aren't stuck together.

1. Drain brine in the fish (Don't RINSE FISH PIECES!)
2. Cover fish in obvious white-colored vinegar and let stand it refrigerator for 48 hrs.

1. To help make the brine, combine the next ingredients inside a saucepan. *4 cups vinegar, 3 cups sugar, 1 cup water, 1 teaspoon whole allspice, 6 whole dried red peppers, 7 whole cloves, 4 bay leaves, 1 teaspoon mustard seed.* Provide a boil, cover and switch lower heat to keep a light boil for 25 minutes. Remove from heat and let brine awesome. Adding 1/2 of 750 mL bottle of white-colored port wine.
2. Drain vinegar in the fish (Don't RINSE FISH PIECES!)
3. Slice two or three onions to the fish pieces.
4. Add brine to fish and onions.
5. Allow the fish and onions stand it brine in refrigerator for at least five days (the more you allow it to stand, the greater the flavour and texture from the fish).

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