Pickled salmon

[Rick]

Two years ago I found a good use for all the Humpies my kids talk me into keeping.  My second batch for this season is currently soaking in saltwater.

My dad loves pickled herring and I initially pickled the salmon for him. I tried it and ended up liking it pretty well myself.

The recipe from Ifish.

http://www.ifish.net/board/showthread.php?t=338494&highlight=pickled+tule

[grundy53]

My uncle makes pickled salmon and it is delicious!

[Rich_S]

One of my favorites, too. Like any Salmon, the end result is proportionate to the quality of the raw material.

[Bullkllr]

I might have to give that a try.

My first try at pickling a couple years...edible, but not great. It was a "straight brine" (?) type of recipe where you mix the brine and put it right over the raw fish. Most recipes have the fish pre-salted and this one has pre-salted and pre-vinegared. They say in the link it is also good with eggs. May give that a try too.

Soon as we get enough humpies, I'll give it a whirl.

[Rich_S]

I accidentally ran across the recipe I've used while I was looking for something else.

http://www.dutchclarke.com/Recipes/PickledSalmon.htm

[Ridgeratt]

Here is one my Dad used to do.     Not sure why it wouldn't work for Salmon.
Perhaps I need to get busy chasing some perch. They don't make Silver satin anymore.
Really hard to find "Good" Screw top wine.    



SILVER SATIN PICKLED FISH   
Place filleted, clean and towel dried, northern pike, walleye crappies or etc. Cut in bite sized chunks in a salt brine made strong enough to float an egg (1/2 cup salt in large glass jar and 1/2 jar filled with cold water) (use pickling salt), the container should be glass or crockery. Let stand 48 hours. Drain well. Do not rinse. Cover fish in the crock or jar with white vinegar and let stand for 24 hours. Drain and throw away the vinegar. Boil 4 cups white vinegar. Take off stove and add 2 1/2 cups white sugar. Stir in one cup of Silver Satin wine. (If you do not use wine use 1 cup more vinegar and 1 cup sugar.) Pack fish in sterilized quart jars or pints. Add 1 teaspoon pickling spices per pint. Add onion slices. Pour syrup over fish and cover. Let stand two weeks in refrigerator until ready to eat. The fish flesh will be white, firm and taste like pickled herring.

[Stein]

Huh, I'll probably have to give this a try as a guy only needs so much smoked and canned humpy.

I wonder if I could pressure can it to make it last longer?  With that much vinegar I bet I could just can it for 110 minutes like raw pack.

[Rich_S]

This thread made me get to work pickling some store-bought salmon filets. I dry-brined the filets for 3 days then I was able to peel the skins off easily. I let it sit in fresh water for a day, changing the water a couple of times. Cut it in bite-sized pieces then layered it in a quart jar with pickling spice, white onion slices, some thin-sliced lemon and a bit of red pepper flakes. Poured in a 50/50 white vinegar/water to top it off. One quart took about a 1-3/4 lb. of salmon filet.



Three days later and we're snackin' on salmon. Yum.

[Rich_S]

Just sittin' out on the deck, thanking the Lord for this beautiful day and chewing down three pieces of pickled salmon. I was thinking that it would be a lot easier to serve up if the pickling spices had been put in a cheesecloth bag.  I don't care to pick peppers and cloves and bay leaves out of my teeth after eating the salmon.

Think I'll try that next time. My son has been knocking em dead with limits of silvers and pinks up near Kayak Point these last couple of weeks. I'll need to get him to save some for me before they hit his smoker.

[MtnMuley]

Exactly how I feel Rich. After a week soaking I the fridge, I strain the whole jar through cheesecloth. I prefer 1" by 1" thin pieces. A piece and a couple  onions slivers atop a Ritz is delish!