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.