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| ANN'S PICKLED FISH | |
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Fillet fish and cut in bite size pieces. Soak in brine of 3/4 cup salt and 1/2 gallon water, cover and stand 48 hours (2 days). Then wash and drain. BRINE: 2 c. vinegar 1/2 c. sugar 1/2 c. white wine (dry) 1/4 c. lemon juice 2 bay leaves 1/2 tsp. whole black peppercorn 1/2 tsp. whole allspice 2 tsp. mustard 4 whole cloves Boil for 3 minutes. Cool real well. Pour over fish and sliced onions. Put in refrigerator. Can be used in 5 days. Can use small northerns. | |
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recipe reviews #26346
Larry Haapala, Alaska (Virginia) says:
Have you ever pickled lake trout? I have found a lake with alot of smaller fish so I am going to try it, not sure how they will turn out. Have to wait for more ice so I can get to the big fish. Thank you, Larry Haapala
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