By: Jennifer Bateman | Friday, December 20, 2013
Northern Minnesota fish are great to eat, and when families are on their family vacation at a Minnesota resort, frying is the most popular way to prepare them. However, there are other ways to prepare fish, and one way is to pickle them.
Bob has been spending some time in the spearing house recently, and he's managed to spear a few northern pike. Since northern pike have a lot of bones, lots of people don't care to eat them for fear of choking, or they just don't want to hassle with picking around the bones. Pickling the fillets is a nice alternative because the pickling process softens the bones to the point that you don't even know they are there, and choking on a fish bone would be impossible.
I thought I'd share Bob's Pickled Fish recipe with you. He got it out of Field & Stream Magazine. If you have some northern in your freezer that you caught on Two Inlets Lake during your family vacation this summer, I'd encourage you to give this recipe a try!
Until next time ~~ Jennifer
Pickled Pike (Serves 6)
1 lb. or so northern pike fillets, cut into 1-inch chunks
1 cup kosher salt
1 qt. distilled white vinegar
3/4 cup sugar
1-inch piece fresh horseradish, peeled and thinly sliced
4 slices fresh ginger, about the size of a quarter
4 whole cloves
2 Tbsp whole allspice berries
2 Tbsp whole yellow mustard seeds
1/2 tsp whole black peppercorns
1/2 tsp cayenne pepper (optional)
3 bay leaves
2 garlic cloves, peeled
1 carrot, thinly sliced
1 red onion, thinly sliced
1) Make a brine by combining the salt with a quart of water in a Mason-type glass jar. Add the pike to the brine and soak for 24 hours. Discard brine; replace with a quart of vinegar, and soak for an additional 24 hours. Remove the fish, reserve 1 cup of the vinegar for use in the pickling solution, and refrigerate.
2) Combine the reserved cup of vinegar with 1/2 cup of water and the sugar in a nonreactive saucepan over high heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and allow to cool.
3) In a 1 quart Mason jar, add a quarter of the fish, then some of the spices and sliced carrot and onion; repeat with the remainder of the fish, spices and vegetables so that the ingredients are evenly layered. Pour the vinegar mixture into the jar. Cover tightly and refrigerate so allow the flavors to develop.
Jennifer enjoys blogging about topics related to Minnesota resorts, the Park Rapids, MN area, Itasca State Park and family vacations. Join her on the Two Inlets Resort Facebook page!