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Old 11-28-2003, 08:48 AM   #1
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Default Pickled Steelhead Recipe?

Ifishers.. [img]graemlins/1zhelp.gif[/img]
I am looking to find a proven winner Brine for crock pickling salmon or steelhead.(steelhead preferred) That can be ready for christmas for eating.

I have searched and looked online some but keep coming up with heated stove top brines that require cooking the fish :tongue: As I remember that is nothing close to my now past away grandfathers tech. :depressed:

I'm looking for something that sits in the cold weather (unheated Garage) in a large crock and turns into pickled steelhead after a week or 3??

???????????????..Help please


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Old 11-28-2003, 07:32 PM   #2
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Default Re: Pickled Steelhead Recipe?

thanks for the reply...any others??
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Old 11-28-2003, 11:32 PM   #3
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Default Re: Pickled Steelhead Recipe?

Pickled Fish

2 QTS. Fish cut into 1 squares

Brine overnight in 2 cups pickling salt per 8 cups water.

Drain and rinse well in cold water,

Boil 2 QTS> white vinegar and 2 cups sugar.

Add 5 tablespoons pickling spice while cooking.

Cut up 3 onions and 4-5 tablespoons chopped garlic.

Combine all ingredients in ceramic bowl or large jar.

Let sit for 4-5 days in refrigerator. Put into glass jars and keep refrigerated.

Note: cool solution before adding to fish!
It is better to have fished and lost, than not to have fished at all.

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Old 11-29-2003, 06:54 AM   #4
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Default Re: Pickled Steelhead Recipe?

Hands down the best I've ever eaten.

filet your fish and soak in pure salt saturated water for 24 hours.( gallon water to pound of salt or two pounds, does not matter, just use alot of salt it won't hurt anything). Rinse off the fish and cut it into size pieces you desire. Try to trim any exposed meat away. If it turned a little white in the salt cut it off, I try to skim 1/16 off all the flesh. (keep in mind the smaller you make the pieces the faster the pickle gets in) cut 4 walla walla's in a large bowl and layer the fish pieces between it. let this chill for two hours in frig to get it (very firm) this is key. mushy fish has good flavor but poor texture.

Boil these items

2 quarts Hientz apple cider vinegar
3 pints water
3 cups sugar
2 tbsp salt
3/4 cup pickling spices whith cloves
1 cup wite cooking wine

After boiled they must be cold to put this on the fish or it will cook it into mush. By Christam it will be perfect finger food.

:smile: I don't normally share secrets but this is one that everyone should enjoy!

Most important is use good fish!!


[ 11-29-2003, 07:59 AM: Message edited by: lund ]
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Old 11-29-2003, 07:00 AM   #5
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Default Re: Pickled Steelhead Recipe?

This one sounds good.

I went to Google.com and typed in pickled salmon and got a bazillion returns. Try it! You'll like it!

How to choose,though? :smile:

“Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming "Whoo hooo! What a Ride!”

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Old 11-29-2003, 07:02 AM   #6
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Default Re: Pickled Steelhead Recipe?

You will like this one,

Clean and quarter fish, leaving bone in.
Layer fish in plastic,or glass container/crock
with non-iodized salt- I use kosher type covering it completely.

I let sit in fridge for a minimum of 3 weeks but two will work for smaller fish.(It will last months like this as I just did a piece I had on salt since september)

After the fish has cured, I take one of the quarters out and fillet the bones out of it.
As it sits in the fridge, over time it starts to yellow so that's the reason for leaving the bone in.
Then I cut it into 1/4" strips or chunks, however you want it and put it inot a bowels and start soaking it out. I fill bowel up with cold fresh water, rinse around, drain, and refill bowel with water and place in fridge for 2-3 hours.

While fish is soaking, I start my brine:

2 cups apple cider viniger
1 cup cold water
1/2 cup to 1 cup suger (Depending on how sweet you like it. I go with 2/3 and use a combination of white and brown.
3 tablespoons pickling spice

Heat on stove until boiling and cover, turn heat off and let steep/cool

While fish is soaking and brine is cooling,
Cut one large onion

When brine is cool,
drain fish and layer fish/onion into jar and pour cooled brine onto fish (You can strain out pickling spice if you like but I like to have a little).

Cap jars and place in fridge for a few days to allow fish to pickle. This is the hard part.....
It's reading in 3-5 days.

The batch/brine amount does one quarter of a large chinook so you will have to adjust for more or less.


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