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Post by piekarski on Mar 9, 2008 13:27:51 GMT -4
Anyone have a recipe to pickle trout? Not the whitesauce but the clear/oil mixture
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Post by sorefoot on Mar 26, 2008 14:27:34 GMT -4
PICKLED TROUT
Clean, fillet, and dry fish. In stone or glass jar mix the following: 5/8 cup pickling salt for each quart of white (5%) vinegar. add fish and let stand 6-7 days in cool place (40 degrees F) or refrigerate on sixth day.
Brine: Bring to a boil 2-2 1/2 cups sugar, 1 heaping tablespoon pickling spice (with red pepper), to each quart of white vinegar. Cool to cold.
Remove fish from jar or crock. Drain well. Cut in small pieces and pack fish and sliced whiteonions in large jar or crock. Alternate layers of fish and onions until jar is full. Pour cooked brine over and lety stand at least 1 week. Keep refrigerated. Serve with crackers. Or, for an added taste treat, mix with sour cream.
This recipe is from: TROUT A Collection of recipes from the U.S. Trout Farmers Association
U.S. Trout Farmers Association P.O. Box 171, Lake Ozark, MO 65049
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Post by yihunt on Mar 28, 2008 12:42:24 GMT -4
I use this one.
Soak fish in a weak brine of 1 cup of pickling salt to 1 gallon water for one hour. Drain. Soak fish in a heavy brine of 2 ½ cups of salt to 1 gallon of water for 12 hours in the refrigerator. Use only glass, enamel or food-grade plastic container for brining. Rinse the fish in cold water. Cut into serving-size pieces. Combine the following ingredients in a large kettle: ¼ oz bay leaves, 2 T allspice, 2 T mustard seed, 1 T whole cloves, 1 T pepper, 1-2 T hot, ground dried pepper, ½ lb sliced onion, 2 qt distilled vinegar and 5 c water. This makes enough brine for 10 pounds of fish. Bring to a boil; add fish, and simmer for 10 minutes until fish is easily pierced with a fork.
DO NOT OVER COOK!!.
Remove fish from liquid and place in single layer in shallow pan and refrigerate. Pack cold fish in clean glass jars. Add fresh onion slices, lemon and bay leaves if desired. Strain the vinegar solution, bring to a boil, and pour into jars to cover fish. Seal immediately. Pickled fish must be stored in the refrigerator and used within 6 weeks.
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Post by piekarski on Mar 28, 2008 18:29:14 GMT -4
;D THANKS FOR THE HELP :)
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