Free: Contests & Raffles.
I hope this answered your question Wacoushunter?
Great write up Sitka!Hey, do you know Lou Barclay? I fished with him in Bristol Bay a couple years back, heck of a nice guy!
Quote from: jmscon on January 25, 2017, 03:14:20 PMGreat write up Sitka!Hey, do you know Lou Barclay? I fished with him in Bristol Bay a couple years back, heck of a nice guy!Yes I know Lou. Don't see him around any more.
Be safe my friend.
I always salt fish up to bring home and pickle. Here's a few shots of that and a couple more from the fishery.
For basic pickled salmon I salt the fish at least two weeks in a five gallon plastic bucket. I cut fillets into two or three pieces and put in a layer of salt, and a layer of fish and keep repeating. I start with the fish skin side down, then the second layer is meat side down and so on so it's always meat to meat and skin to skin. When I want to make a batch of pickled fish, I take out what I think I need and first peel the skin off it. Then cut it in to cubes about 1 inch square. Then it goes in a big bowl in the sink where I "freshen" it. I fill the bowl with water, then leave the tap on so that water still drizzles into the bowl at a slow rate. Every half hour I stir the bowl up and pour all the water out and start with fresh. I couldn't really tell you how long I soak it for. but after a few hours I taste a small bit to see how salty it is. I like to soak it until I can't taste the salt.Then I put a layer of fish, a layer of onions and a couple slices of lemon and some pickling spice. I may add a little sliced garlic too, then repeat until the jar is almost full. Then I fill the jar with distilled vinegar. If you like it sweeter, you can add some sugar or brown sugar to taste.When I want to get fancy, I use the same method, but add sliced limes and oranges to the layers, then make a mixture that is 1/5 - 1/4 C*censored*nay wine and the rest distilled vinegar for the brine and add sugar for sweetening. Makes a nice fruity pickled fish. It takes about three days in the fridge for it to cure up, at a minimum, but I find it best after 10-14 days. Keep what you aren't eating refrigerated. Otherwise the meat will get mushy and fall apart.My other fancy version is to use Burgundy wine instead of C*censored*nay and brown sugar instead of white. I usually only ad lemons to this version and not the limes and oranges. Here's a few pix of the process.I use old pickle jars or artichoke jars and put a few layers of cellophane under the lid for a seal as I like to turn the jar upside down in the fridge at least once a day for the first few days. Hope this gives you some ideas. Some people like to add other veggies like cauliflower or broccoli or peppers, hot or not.