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Baked Northern Pike updated October 31, 2017

Blackened Northern Pike updated July 3, 2017

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Pickled Northern Pike

The old stand-by for all of us who love pickled fish. If you are a pickled fish fan, Northern Pike is the perfect fish to use for pickling. Finished pieces are firm and sweet. Great for parties and makes a great snack too.

Starting Brine Phase 1: 1 Cup Salt per Each 1 Quart Water. Fish pieces soak for 2 Days Exactly.

Vinegar Brine Phase 2: Drain starting brine - Do not rinse fish pieces. Soak in White Vinegar, completely covered for 24 hours. After 24 hours, Drain Vinegar-Do not rinse fish pieces.

Northern Pike Fillets cut into pieces about 1 inch square. Use a large plastic bowl and cover with enough liquid to completely immerse all of the pieces. Right: Final solution, use a large pickling jar or plastic container like this Tupperware bowl, be sure pieces are packed loosely and completely covered with liquid. During the final stage, the fish is ready to eat after about 5 days. But the finished product will last in the refrigerator for several months.

Finishing Brine Phase 3: Mix 4 Cups White Vinegar, 3 Cups Sugar Heat to dissolve Sugar - Let stand until cool Add 1 Cup White Wine (Silver Satin preferred but other "sweet" white wines will work) 1/4 Cup mixed pickling spice Let mixture cool thoroughly before adding to fish. Layer fish pieces and sliced onions in jar and cover with pickling solution recipe leave covered with pickling solution and let soak for 1 week before eating. Fish will last for several months in refrigerator.

Smoking Fish - Basic Salt Brine Recipe

Basic Brine Mixture

5 Lbs Canning/Pickling Salt
2 Lbs Brown Sugar
2 TBSP Onion Powder
1 TBSP Garlic Powder
1 TBSP Mace
2 TBSP Oregeno

This recipe makes several batches of smoked fish and can be used for other meat too. Mix thoroughly, store in well sealed zip-lock bags.

For me, 1Gallon size freezer bags with 1-1/2 cups of powder in each is perfect.

To Use As Dry Brine

In large plastic bag, add about 1 cup of dry mixture and shake moistened fish in powder until coated liberally. Add small portions of dry brine as needed to avoid mixture becoming wet or "slushy". Coating should be uniform and heavy. For larger, whole fish, add powder to inside of body cavity.

Place fish in suitable plastic, crock or glass container. While curing, store in refrigerator. Curing time depends on personal taste, 6 to 12 hours depending on size of fish and salt taste desired.

To Use As Wet Brine

Use a clean crock, glass container or plastic pail. Do not use metal container. Mix 1-1/2 cups of powder in about 8 cups of water, stir until mixed thoroughly.

Check for correct mixture by dropping in a peeled potato or fresh, un-cooked egg. The egg or potato should float easily. If either will not float, add small amounts of powder until they do.

Place fish in liquid and use a glass plate to keep pieces completely submerged. Soak 8 to 12 hours. Keep chilled, stir occasionally.

*For either method, remove cured pieces of fish from brine, rinse in cold water and place on paper towel covered cookie sheet(s). Keep fish refridgerated and let dry until outer skin feels dry to the touch. Once ready, smoke fish for about 2.5 hours at 220 to 240 degrees.

duck-kabobs

This is a great way to "use up" that last duck or two and also works well with Pheasant and other wild game.

Barbequed Duck

Barbequing your ducks is the easiest, fastest and super-delicious way serve up a great duck dinner.