Comments on: Pickled Whitefish

By: Monica I.

Monica I. — Sat, 25 Feb 2012 18:39:44 +0000

By cance have you tried any other vinegars? White vinegar and I aren’t friendly.

By: Todd

Todd — Fri, 24 Feb 2012 17:14:58 +0000

Hey Kevin !

Home bilt cider vinegar = NICE ! Braggs for mother culture ? Been eyeing up that MAPLE VINEGAR via Ideas in Food, think I am gonna give it a GO ! Their approach to Kimchi is super good ( the addition of pear ) , when one omits the narsty seafood component in favor of miso paste for the glutamaic goodness that is required. DEADLY base for fried rice.

Still collecting bricks for Spring Oven Project, and idears for a chicken coop for Spring as well. Hope all is well, PLEASE POST MORE CONTENT !

Stay frosty,
Todd

By: Sharon in Surrey

Sharon in Surrey — Fri, 24 Feb 2012 08:27:47 +0000

Really fresh ocean fish always taste of iodine – it was a big shock to me when I had my first Ocean fish. I’m referring to white – we call them Dog salmon – that come out of the river. They often taste muddy so all the fishermen I know smoke them or sell them for dog food. Not up on all my varieties of salmon since I usually only eat Sockeye unless it’s smoked hard – not a snob but if I’m gonna clean, descale & butcher slippery fish, I want the best ones!!! Dogs are very cheap so I may try Kevin’s pickled fish recipe when they run this year!

By: Travis and Marshall

Travis and Marshall — Thu, 23 Feb 2012 18:40:50 +0000

Mithrush tip of the day:

Grow long nails on one your left hand if you are right handed vice versa otherwise. When the fish nears the top of the hole, get those nails under the scales and pop the fish out of the hole… improvised gaff hooks are not legal in Alberta regardless of make or manufacture…

By: Andrew

Andrew — Thu, 23 Feb 2012 15:16:56 +0000

Sharon:

Are you talking chums? Just wondering, because bright chum have easily as much flavor as the other types, but it’s very different; even dark chums have good flavor. I worked on a chum troller for a couple seasons and so got to see a few — my boss’s theory was that they eat jellyfish so it gives them a kind of iodine-y flavor.

Or do you mean pinks that have been in freshwater so long the flesh has turned white? I found “boot” pinks to be really good if you take the skin off but I used the white-fleshed ones as cod bait.

I bet the west coast trout would be good in a pickle.

By: Kevin

Kevin — Thu, 23 Feb 2012 13:28:39 +0000

Slav – I’ve modified some wire for grabbing fish out of the hole and tested it last time I was out with pike, and it worked really well. Better than getting one’s arm wet when outdoors!
Laura – I’ve drilled too many holes in ice 2-3′ deep to have any more fear about being on the ice. Can’t believe how thick it is right now. Ontario might be a different situation though.
Todd – good to know, I’ll give that vinegar a go! I’m making some cider vinegar, but thinking apple notes and pickled fish isn’t the best idea.
Holden – yeah? Pickled fish isn’t for everybody – must be the northern European in your blood. ;)
John – My dad taught me how to head, gut, and skin perch so you have a bone-in whole fish. Those should be pickle-able. Although stuffing jars might be a problem. And serving might be a problem. It never ceases to amaze me the number of hunting/fishing adventures you’ve been on. Jealous.
Judy – I bet poached and buttered it would be tasty! Poaching is one of my favourite methods of cooking fish in general, and I haven’t tried it with whitefish – will have to give it a go.
Sharon – I don’t see why it wouldn’t work. Just keep the pcs small and thin, mostly for texture and ease of eating it afterward. Which species is it that you call ‘dog salmon’ – or do you mean the odd one that has white flesh…I’ve seen those.

By: Sharon in Surrey

Sharon in Surrey — Thu, 23 Feb 2012 04:04:56 +0000

Geeze, I wonder if that recipe would work with salmon. Not Sockeye but the dreaded white stuff we call Dog Salmon because it’s tasteless stuff that’s only good for smoking. Mmmmmmmm . . . . Can’t wait to get my hands on some & try it out.

By: Judy Z

Judy Z — Thu, 23 Feb 2012 03:06:41 +0000

I’m still not sue how I feel about pickled fish but I guess until you try it…
Next time you catch whitefish if you want to try something different you could try serving them up as a faux lobster. A friend once did this by dropping pieces of fish into salted boiling water. Once the fish turned white and curled we dipped into butter and had faux lobster. I thought it was really good.

By: John Schneider (@GoldForestGrain)

John Schneider (@GoldForestGrain) — Wed, 22 Feb 2012 22:14:59 +0000

Dude! Nice whitefish! Brings back memories of fishing on Wabamun Lake before the oil spill. There were some monster whitefish in there. Suppose there still are although I wouldn’t eat them now. During my fish guiding days in NWT one of the oldtimer guides caught grayling and pickled them on a regular basis. He would simply gut and skin the fish (remove head and tail) and stuff them into jars with his recipe.

The mushy texture you describe works especially well when making canned fish sandwiches…but now that I think about it there’s a difference between pickled fish and canned fish isnt there…never mind then.

Was hoping to catch a video of you catching a fish Kevin! Later.

By: Holden

Holden — Wed, 22 Feb 2012 22:12:08 +0000

My mouth is watering…