Pickled Northern Pike & Herring

[Connie TenClay]

Here is a recipe that I have used to make pickled fish with. I often
use the northern that way I don't have to worry about all of the bones
as pickling disolves them. I have also used pretty much any kind of
fresh water fish that we catch, except bullheads since they have a
different type of meat.

Pickled fish
Fillet out fish and cut into bite size pieces, skin need to be taken off
otherwise it will get tough.
Fill jar wand pack loosely. Add 5/8 cup salt to 1 qt of fish. Cover
with white vinegar. Let stand in refrigerater for 5 days. Shake or
stir each day, to mix in the salt. (jar should be plastic or glass, I
use a plastic ice cream bucketit holds about 5 qts.)
After 5 days
Drain saltly vinegar off, and rince the fish with cold water for 10 min.
Place in clean jar alternating layers of fish and raw onion rings.
Cover with vinegar pickle : Vinegar mixture
Bring to boil:
1 qt white vinegar
3 cup sugar
1/8 to 1/4 cup pickling spice
Cool
Make as batches of vinegar mixture as needed to cover the amount of fish
you are makeing.

Keep in refrigerator. they are ready to eat in 36 hors. The longer
they set the better they are. I make an ice cream bucket full at a time
and they last for a couple of years in the refrigerator.

--
Connie TenClay NATA 252
http://home.new.rr.com/tenclay/connie