Coho ho and a bottle of YUM!

[Mr. Fisherman]

I recently had the very good fortune to try some Pickled Coho. It was some of the best tasting fish I have ever eaten. I would like to collect a few receipes and proceedures so I can come up with one of my own or just use a very good one that is shared.
How about it, Pickeled Coho anyone?

[Mr. Fisherman]

What, nobody has a recipe or nobody wants to share one?

[Badger]

My mate mentioned that same subject this weekend, said it was excellent :shocked: . Pickled fish didn't sound all that appealing yesterday out on the boat, but if you say it was that good I'd love to give it a try. :whazzup:

Come on, caugh up those recipes if you've got them.

[ANDYCOHO]

Coho ho

<font size="2" face="verdana,arial,helv">That sounds like a good boat name, I might just have to borrow that for my sled

As for the pickled Coho, sounds good, wouldn't mind giving it a try, if someone has a recipe to share...

[Mr. Fisherman]

My buddy Freightliner sent this recipe.

Pickled Salmon
1 1/4 cups distilled vwhite vinegar
1 cup water
1/4 cup sugar
1/8 cup kosher salt
2 lbs salmon fillet, skin and bones removed
1/8 cup mixed pickling spices
6 bay leaves
2 onions, sliced 1/4 inch thick.
procedure
combine the vinegar, water, sugar, and salt in a saucepan and bring to boil. remove from the heat and let cool completely. Cut salmon into 1- by 2- inch pieces.
Arange a layer of salmon pieces over bottom of cermaic crock or glass bowl. Sprinkle with pickling spices and bay leaves and a layer of onions. Arange a second layer of salmon over the first and sprinkle again with spices and onions.
Continue the layering till you have used all the salmon and spices. Pour the cooled pickeling liquid over the fish. if the fish floats weight it down with a ceramic plate. cover the container and refrigerate for 3 to 5 days. ENJOY this with a Chenin Blanc or a Riesling wine as long as the wine has a hint of sweetness.
Later Lyle


I love the onions and plan to add lots of them to my batch. Walla Walla Sweets, yum!

Hi Ray,
Glad we got to chat!
The full recipie will be on the way as soon as I get home.

Puffin's spice mix is much better than mine too!!

[ 08-25-2003, 08:31 AM: Message edited by: Keta ]

[Mr. Fisherman]

I don't know what the "mix" is but I sure as heck like it. I hope we can come up with something at least close. Thanks Keta, I'm looking forward to your recipe. Do you mind if I share it here when I get it?

Anyone who would like to share a recipe with me but dosen't want it posted or given out please email it to me with your wishes. I can be trusted, ask Johnboy.

[graybeard]

Hey Ray, I also love Walla Walla sweet onions. They are so mild there is nothing better on sandwiches or salads. However, I've found that they are to mild for cooking and I'm thinking that they would be a little mild to use in pickling. I think I'll try using a stronger variety. Gimme more onion. :grin:

gb

[Threemuch]

Does this mean it keeps for 3-5 days, or takes 3-5 days to pickle? How long does it keep for? Can you put this stuff in cans when it's done?
Kurt

[Mr. Fisherman]

Kurt, it is brined fish and I think it keeps a long time but I have never been able to prove the theory as somehow the jar just winds up empty