Our Favorite Recipe
(submitted by: Judy Pearson - Cook, MN)
Pickling Brine (This recipe for 2 1/2 - 3 lbs of fillets)
will dissolve in the process, large rib bones probably not.
We like salmon, halibut, northern pike. I skin the fillets,
trim off most of grey meat, and cut into 1-2" pieces. Layer
the pieces in a glass jar, cover each layer with pickling/canning
salt (3/4 cup to 1 gallon jar). Cover the salted fish with
white vinegar/water - 50/50 mix and refrigerate overnight.
Second day, rinse fish very well with cold water and drain.
Bring the pickling brine to a boil and then let it cool to
room temperature. In a glass jar, layer the rinsed fish
with sliced onions. Cover with the cooled brine. Cover the
jar and refrigerate - ready in 1-2 days. Keeps for 4 weeks
in refrigerator - if it lasts that long! Enjoy!
Udovich Guide Service|
12545 Willow River Rd Greaney, MN 55771