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By Lake Michigan Fishing Charter Milwaukee Capt. Jim Hirt
I would like to share a family favorite for many years and hope you try this simple recipe. It will work well on most fish, I like to use salmon and trout. For anglers that catch boney fish like Northern Pike this is the answer as the bones dissolve in the fish when pickled. Come to to read all my fishing article and reports.

Fillet and skin any fish you care to use. Be sure to remove the rib cages. Now cut them into about 1 1/2 inch square chunks or 1 inch strips. Fill a qt. jar about 3/4 full of sliced fillets plus 1 diced onion. Pack very loosely. Add the following:
2 Tbsp. canning salt
1/2 cup sugar
2 tsp. whole mixed pickling spice
1 1/2 oz. dry white wine
Apple cider vinegar
Fill the jar with wine and vinegar right to the top. Now shake the jar to thoroughly mix the ingredients. Refrigerate for four days and they are ready to eat. During the four days shake the jar from time to time.
If you like it sweeter, add a bit more sugar, but do not change the salt content. If you like a more vinegar taste leave the wine out, as all this does is cut the vinegar a bit. Optional, 1 red pepper and/or clove of garlic.

Have a great fishing season. Captain Jim. Let’s go fishing!! Jim charters out of Milwaukee, WI. with Blue Max Charters. He can be reached at 414-828-1094 or visit his web site at Copyright© 2011, James J. Hirt, All Rights Reserved.

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