Chef Jeff - Recipes - MEN GONE WILD: Pickled Fish
Pickled FishFill gallon jar ¾ full of cut up northern or white bass or walleye or whatever; add 1½ cups pickling salt in 1 quart lukewarm water — refrigerate for 48 hours.
Drain and rinse with cold water, fill jar with white vinegar, refrigerate for 24 hours.
Rinse with cold water, then make brine.
Brine
3 cups white vinegar
2¼ cups white sugar
1½ teaspoons mustard seeds
1½ teaspoons peppercorns
1½ teaspoons whole allspice
1½ teaspoons cloves
9 bay leaves, onion, sliced.
Bring brine to boil and cool, then add ¾ cup white port wine; pour over fish; refrigerate for 48 to 72 hours.
RSS Feeds