Growing up in Minnesota, one of my favorite snacks was pickled fish, and to this day, I still relish it. A real treat for me was the opportunity to enjoy pickled northern pike when it was available. The texture of pickled pike is truly special; unlike store-bought pickled herring, it retains a firm and clean consistency that enhances the overall enjoyment. I’ve even managed to convert a few friends who claimed they didn’t like pickled fish!
After moving to Alaska, where northern pike is abundant, I found myself in Florida, where this fish is harder to come by. In Alaska, I discovered a great substitute: pickled pollock. Like pike, pollock has a nice firmness and pairs beautifully with pickling spices. Now that I’m settled in western Washington, I’m considering using the invasive Mayans and Cichlids for a new twist on this classic recipe.
In the meantime, I’m excited to share my easy pickled fish recipe. I hope you enjoy it as much as I do!
Pickled Fish
Ingredients:
- 1 gallon of whitefish (like pollock or pike)
- 2 sweet onions
- Fish Prep (for 1/2 gallon of fish):
- 1 1/3 cups canning salt or iodine-free salt
Instructions:
- Prepare the Fish:
- In a large jar (1-gallon or 2 half-gallon jars), layer the fish and salt.
- Cover the fish with white vinegar until it’s 2-3 inches above the fish.
- Place the jar in the refrigerator for five days, shaking it daily to mix the salt and vinegar.
- Firm Up the Fish:
- After five days, rinse the fish and discard the brine. Place the fish in a bowl, cover it with water, and add ice. Let it sit for one hour to firm up.
- Make the Pickling Brine:
- In a large pot, combine:
- 8 cups white vinegar
- 7 cups white sugar
- 1/3 cup pickling spices
- 1/3 cup white wine
- Bring to a boil, reduce the heat, and simmer for five minutes. Cool the brine in the refrigerator until completely cold.
- In a large pot, combine:
- Pickle the Fish:
- In the 1-gallon jar, layer the fish and thinly sliced sweet onions until the jar is full.
- Pour the cooled brine over the fish and onions, then refrigerate for three days. The fish will sink as it pickles.e over the fish and onions, then refrigerate for three days. The fish will sink as it pickles.
Enjoy your homemade pickled fish as a tasty snack or appetizer!
Best Fish for Pickling
When it comes to pickling fish, not all varieties are created equal. The texture and flavor of the fish play a significant role in the final product. Here are some of the best types of fish that work wonderfully for this pickled fish recipe:
- Northern Pike:
A classic choice, northern pike offers a firm texture and a mild flavor that pairs beautifully with pickling spices. If you can find it, it’s definitely worth using. - Pollock:
This whitefish is a fantastic substitute for northern pike. Pollock has a similar firmness and holds up well in the pickling process, making it a reliable choice. - Haddock:
Known for its slightly sweet flavor and firm flesh, haddock is another great option. It absorbs the pickling brine well, resulting in a deliciously tangy treat. - Cod:
With its mild flavor and flaky texture, cod is excellent for pickling. It tends to soak up flavors nicely, resulting in a satisfying bite. - Mackerel:
This oily fish provides a rich taste and a tender texture. Pickling mackerel can enhance its natural flavors and create a unique dish. - Trout:
Freshwater trout, like rainbow or brook trout, can also be used for pickling. Their firm flesh and mild taste make them a suitable option for this recipe. - Tilapia:
Widely available and budget-friendly, tilapia works well for pickling due to its mild flavor and firm texture. It’s a good choice for those new to pickling fish. - Other Freshwater Fish:
Depending on your location, you may find other freshwater species such as bass, perch, or catfish that can be successfully pickled.
Experimenting with different fish can lead to exciting flavors and textures. Whether you’re using a traditional favorite or exploring new options, the key is to choose fish that is fresh and of high quality for the best results.
Conclusion
Making your own pickled fish at home is not only a delicious way to preserve your catch but also a wonderful way to connect with cherished memories from my childhood in Minnesota. Whether you opt for northern pike, pollock, or another suitable fish, this recipe allows you to enjoy the firm texture and unique flavors that store-bought varieties often lack.
The beauty of pickling is its versatility; you can experiment with different fish and spices to create a flavor profile that suits your palate. Plus, the satisfaction of preparing something from scratch—especially a dish that evokes fond memories—is truly rewarding.
So gather your ingredients, follow the steps, and prepare for a delightful homemade treat that you can share with family and friends. I hope you enjoy making this easy pickled fish recipe as much as I do. Happy pickling!
