Pickled Fish Recipe Doug Stange February 6th, 2013 | More From Doug Stange Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+Pike are excellent pickled, but most fish work, with perch being popular in ice country in March, after a long winter season of eating lots of them pan-fried and deep-fried. Redhorse suckers also pickle well. Many fish-pickling recipes are online today. This rendition stretches back at least four generations, standing the test of time. The main modern nuance to pickling recipes is recognition that pickling alone may not kill the larval tapeworms that may be present in some fish. Minnesota Sea Grant has long recommended freezing fish at 0°F for at least 48 hours to kill the parasites, before you proceed with the pickling process. Pickled Fish Recipe: In Wine Cut the filleted fish (about 1.5 pounds) into chunks. Make a salt brine by adding 1 cup of salt to a quart of water. Add the fish chunks to the brine in a large glass jar or other glass container, and refrigerate for 48 hours. Drain and add enough white vinegar to cover the fish. Refrigerate for another 48 hours. Drain. In glass jars make a layer of fish followed by a layer of thinly sliced onion, more fish, and so on until each jar is almost full. Make pickling brine by boiling for five minutes: 2 cups of white vinegar, 1 cup of sugar, 1/2 cup of white wine, 1/4 piece of sliced lemon squeezed (and add the squeezed portion), and a tablespoon of pickling spices. Let the brine cool and pour enough into each jar to fill it to the top. Refrigerate for 7 days. Yes, it’s a long wait. Pickled Eggs For An Angler’s Lunch Shell two- or three-dozen hard-cooked eggs and let them cool. In a large glass jar or wide-mouth stone crock, add a 16-ounce can of sliced beets with the juice, 1/2 cup of thinly sliced onion, 4 bay leaves, 6 whole cloves, 1 cup of brown sugar, 1/2 tsp. of red food coloring, and 2 cups of white vinegar. Mix and add the eggs, more vinegar if required to cover the eggs, and refrigerate for at least 2 days. GALLERY: Fillet Knives1 of 10<h2>Berkley Deluxe Electric Fillet Knife</h2><a href="http://www.berkley-fishing.com"target="_blank">berkley-fishing.com</a> - Electric fillet knives are fine if you can find a power source. Berkley eases the challenge by offering an 18-foot cord, along with attachments to draw juice from an auto outlet, 12-volt battery, or 110-volt wall outlet. About the only thing that won’t work is a currant bush. Other handy features include interchangeable 6- and 8-inch, stainless steel blades, which are easy to swap out for tackling fish of different sizes. The knife also offers upgrades over older models, including a user-friendly, ergonomic design, enhanced cutting performance, and rear venting to better dissipate heat. Comes with an EVA carrying case to help you keep it all together.<h2>Berkley Deluxe Electric Fillet Knife</h2><a href="http://www.berkley-fishing.com"target="_blank">berkley-fishing.com</a> - Electric fillet knives are fine if you can find a power source. Berkley eases the challenge by offering an 18-foot cord, along with attachments to draw juice from an auto outlet, 12-volt battery, or 110-volt wall outlet. About the only thing that won’t work is a currant bush. Other handy features include interchangeable 6- and 8-inch, stainless steel blades, which are easy to swap out for tackling fish of different sizes. The knife also offers upgrades over older models, including a user-friendly, ergonomic design, enhanced cutting performance, and rear venting to better dissipate heat. Comes with an EVA carrying case to help you keep it all together.<h2>Cabela’s D-2 Fillet Elk Stick Knife</h2><a href="http://www.cabelas.com"target="_blank">cabelas.com</a> - The World’s Foremost Outfitter pairs a 7-inch, high-carbon D2 steel blade with naturally shed antlers of North American deer, elk, and moose to create this instant classic. It’s handmade in the Pacific Northwest, heat-treated to a 62 Rockwell hardness rating, and guaranteed to hold an edge through the most grueling cleaning marathons. Plus, it turns heads at the cleaning shack faster than a limit of crappies during a cold front.<h2>Clam Filet Knife</h2><a href="http://www.clamoutdoors.com"target="_blank">clamoutdoors.com</a> - The folks fueling the Ice Fishing Revolution bring us this dandy 6-inch blade. Crafted of stainless steel for enhanced performance, it offers increased edge retention for more filleting between trips to the whetstone. We like the looks and feel of the laminated hardwood handle, which, thanks to its full-tang composition, cradles the blade throughout its length for added durability. Comes with a custom leather sheath. Overall, a fine choice typically retailing for less than $15, tax included.<h2>Knives of Alaska Steelheader</h2><a href="http://www.knivesofalaska.com"target="_blank">knivesofalaska.com</a> - Inspired by—and designed to conquer—the rugged conditions of the Last Frontier, the Steelheader’s blade is forged from high-carbon, 440-C stainless steel that registers 58-60 on the Rockwell Hardness Scale and holds an edge longer than most. At 5¾-inches, it shines for small to mid-sized fish—though it’s tough enough for bigger jobs, including boning and big game processing. The stoic little knife also features full-tang, riveted construction, and the sturdy Suregrip handle is a joy to hold.<h2>Mister Twister Electric Fisherman Fillet Knife</h2><a href="http://www.mistertwister.com"target="_blank">mistertwister.com</a> - Electric knives carve catches with ease, and this little number is a fine option for under $40. Besides a price point that won’t break the bank, it offers must-have features in electric knives, including a sharp blade, speedy cutting cycles, and plenty of power to slice and dice. Plus, it’s lightweight. Coupled with a comfortable handle, it takes the pain out of processing big numbers of fish. The heavy-duty motor and high-impact housing boost longevity, while a fast-action blade release adds convenience.<h2>Offshore Angler Breaking Fillet Knife</h2><a href="http://www.basspro.com"target="_blank">basspro.com</a> - Offshore recently expanded its lineup of affordable yet high-quality cutlery, and the company’s breaking option is a breakout choice for making the initial cuts when processing large fish such as salmon. For less than $11, you get features including a high-carbon 420 stainless steel breaking blade that’s stiff enough for heavy-duty butchering, and scores a respectable 52 rating on the Rockwell Hardness Scale. As a plus, the soft, easy-to-hold handle helps you keep a grip on the knife when carving up hefty catches.<h2>Rapala Marttiini Salmon Rosewood Fillet Knife</h2><a href="http://www.rapala.com"target="_blank">rapala.com</a> - Generations of anglers have relied on the premium fillet knives Marttinni crafts for Rapala, and this collectible yet field-ready blade does the tradition justice. Featuring the mighty salmon Kojamo from Finnish folklore, the waxed rosewood handle is cool enough to silence any critics at the fish-cleaning shack all by itself. And the 7½-inch blade is no slouch, either. Stainless, sharp, and flexible, it makes quick and clean work of prized fillets. Sold with a leather sheath and wooden heirloom gift box. Trust us, though, this beauty’s too fine to hide away on a shelf.<h2>Victorinox 8-inch Flexible Fillet Knife</h2><a href="http://www.swissarmy.com"target="_blank">swissarmy.com</a> - If you like Swiss Army knives, you’ll love the company’s filleting options. The Swiss-made, stainless steel blade is nicely flexible for a variety of fine cuts, while the Fibrox handle is designed for sure and easy holding, which is further bolstered by its textured, slip-resistant grip. Sold with a riveted leather sheath that features a built-in blade protector. As with all Victorinox cutlery, the knife carries a lifetime warranty against defects in material or workmanship.<h2>Williamson Slim Fillet Knife</h2><a href="http://www.williamsonlures.com"target="_blank">williamsonlures.com</a> - A longtime player on the saltwater tackle scene, Williamson recently expanded its portfolio with a trio of fine fillet knives. The entire lineup merits serious consideration for a variety of fish-cleaning applications, but we picked the Slim Fillet Knife for this roundup because its razor-sharp, 8-inch blade wields just the right flex to tackle precision cuts and other detail work. It packs a prodigious pedigree as well, being manufactured by Marttiini, the company responsible for producing Rapala’s renowned fillet knives since 1928. Like all Williamson fillet knives, it features a co-molded handle designed for a comfortable, relaxed grip that furthers fatigue-free filleting. Plus, the European stainless steel blade boasts a progressive taper with mirror-polished finish that takes and holds an ultra-sharp edge. Priced under $35, it’s a steal.<h2>Wusthof Ikon Blackwood Flexible Fillet Knife</h2><a href="http://www.wusthof.com"target="_blank">wusthof.com</a> - A product of Wustohof’s 200 years and seven generations of experience transforming German steel into world-class cutlery, this knife is one smooth operator. Yes, it retails for $225. But it’s a true jewel built for decades of service—and smart shoppers find it for far less. Forged from a single shard of specially tempered high-carbon steel, the 6-inch blade is thin, flexible, and amazingly sharp—the ideal combination for creating flawless fillets from everything from perch to walleyes. Balanced perfectly with the blade, the contoured handle is carved from African Blackwood (one of the world’s hardest timbers) for sublime control. Add triple-riveted, full-tang construction and a lifetime warranty, and even skeptics will cry wunderbar. relatedPike Quick Strike RigsIn-Fisherman first introduced pike quick strike rigs, about 30 years ago, working off the elaborate European... relatedDeep Thinking for Ice PikeQuick action often prevails in shallow weedy bays at first ice, so much so that chasing flags on the flats is almost... Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! 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