Pickled Northern Pike

Pickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

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Pickled Northern Pike

Pickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

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Sweet & Sassy Walleye Chowder in Bread Bowls

Servings: 6
Total Time: 45 min.

Ingredients

1   tablespoon Butter
1   tablespoon olive oil
2   medium sweet potatoes, peeled and cut in 3/4-inch cubes (3 cups)
1   cup finely chopped onion
6   cloves garlic, minced
1 – 28 ounce can crushed fire-roasted tomatoes
1 – 16 ounce jar salsa
4   ears fresh sweet corn, kernels cut from the cob (2 cups)
1   tablespoon snipped fresh dill or 1 teaspoon dried dill weed
1   teaspoon salt
1 1/2 cups whole milk
2   pounds boneless, skinless walleye fillets or white fish fillets, cut in 1-inch pieces or 1 1/2 pounds peeled, deveined shrimp
1 cup whipping cream
1/4 cup chopped fresh cilantro
6   small  Sour dough bread rounds
4   ounces cheddar cheese, finely shredded (1 cup)
1/3  cup sour cream
Fresh cilantro sprigs

Directions

1.
In a Dutch oven, heat butter and oil over medium heat. Add sweet potatoes, onion and garlic. Cook 10 minutes or until nearly tender. Stir in tomatoes, salsa, corn, dill and salt. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes. Add milk and return to a simmer. Add walleye, whipping cream and chopped cilantro; return to a simmer. Simmer, uncovered, 3 to 5 minutes or until walleye is opaque and flakes when tested with a fork.

2.
Meanwhile, slice off the top of the bread rounds and hollow out center of bread to make a bread bowl. Place bread bowls on a baking sheet and place the top slice of the bread, cut side up, alongside of bowls. Sprinkle tops with cheddar. Bake 3 to 5 minutes to warm bowls and melt the cheese.

3.
Ladle chowder into bowls. Swirl sour cream into the top of the soup and garnish with additional cilantro sprigs. Serve with cheddar bread tops.

ENJOY!

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Pickled Northern Pike

Pickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

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Walleye Cakes

Here is a delectable walleye recipe that’s sure to have your mouth watering and also be a hit at the family dinner table, or with friends that you’re entertaining.  Easy to prepare and packed with flavor too!

Makes 8 to 10 cakes

INGREDIENTS:

• 1/2 pound walleye, cooked
• 1 1⁄2 c. mayonnaise
• 4 eggs
• 1 c. cooked wild rice
• 1/2 c. shredded Parmesan
  • (or ­substitute your favorite cheese)
• 4 green onions, chopped, or
  • 1/4 c. chopped yellow onion
• 1 tsp. garlic powder, or 1 clove fresh garlic
• 1 package saltine crackers
• 2 tsp. seasonings (salt, pepper, herbs)
• 2 Tbsp. oil or butter

PREP FISH:  Cook the walleye in simmering water until flesh is firm, about five minutes, then cool.

In a large bowl combine the walleye (flaked), mayonnaise, rice, chopped onion, garlic, and cheese. Add eggs and mix with a fork. Add seasoning. Crush saltines and fold into batter until mixture is firm enough to form into cakes.

Heat oil or butter in skillet over medium-high heat, form mix into small (2 to 4 oz.) cakes and cook approximately 2 to 3 minutes on each side or until golden brown. Serve with blue cheese or condiment of your choice.Cook the walleye in simmering water until flesh is firm, about five minutes, then cool. In a large bowl combine the walleye (flaked), mayonnaise, rice, chopped onion, garlic, and cheese. Add eggs and mix with a fork. Add seasoning. Crush saltines and fold into batter until mixture is firm enough to form into cakes.

Heat oil or butter in skillet over medium-high heat, form mix into small (2 to 4 oz.) cakes and cook approximately 2 to 3 minutes on each side or until golden brown. Serve with blue cheese

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Pickled Northern Pike

Pickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

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Δ

 

Pickled Northern Pike

Pickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
https://public-api.wordpress.com/connect/?action=request&kr_nonce=b0aba32609&nonce=b46a42a00f&refresh=1&for=publicize&service=linkedin&blog=35341959&kr_blog_nonce=107af46555&magic=keyring1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

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Sweet & Sassy Walleye Chowder in Bread Bowls

Servings: 6
Total Time: 45 min.

Ingredients

1   tablespoon Butter
1   tablespoon olive oil
2   medium sweet potatoes, peeled and cut in 3/4-inch cubes (3 cups)
1   cup finely chopped onion
6   cloves garlic, minced
1 – 28 ounce can crushed fire-roasted tomatoes
1 – 16 ounce jar salsa
4   ears fresh sweet corn, kernels cut from the cob (2 cups)
1   tablespoon snipped fresh dill or 1 teaspoon dried dill weed
1   teaspoon salt
1 1/2 cups whole milk
2   pounds boneless, skinless walleye fillets or white fish fillets, cut in 1-inch pieces or 1 1/2 pounds peeled, deveined shrimp
1 cup whipping cream
1/4 cup chopped fresh cilantro
6   small  Sour dough bread rounds
4   ounces cheddar cheese, finely shredded (1 cup)
1/3  cup sour cream
Fresh cilantro sprigs

Directions

1.
In a Dutch oven, heat butter and oil over medium heat. Add sweet potatoes, onion and garlic. Cook 10 minutes or until nearly tender. Stir in tomatoes, salsa, corn, dill and salt. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes. Add milk and return to a simmer. Add walleye, whipping cream and chopped cilantro; return to a simmer. Simmer, uncovered, 3 to 5 minutes or until walleye is opaque and flakes when tested with a fork.

2.
Meanwhile, slice off the top of the bread rounds and hollow out center of bread to make a bread bowl. Place bread bowls on a baking sheet and place the top slice of the bread, cut side up, alongside of bowls. Sprinkle tops with cheddar. Bake 3 to 5 minutes to warm bowls and melt the cheese.

3.
Ladle chowder into bowls. Swirl sour cream into the top of the soup and garnish with additional cilantro sprigs. Serve with cheddar bread tops.

ENJOY!

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Pickled Northern Pike

Pickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

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Walleye Cakes

Here is a delectable walleye recipe that’s sure to have your mouth watering and also be a hit at the family dinner table, or with friends that you’re entertaining.  Easy to prepare and packed with flavor too!

Makes 8 to 10 cakes

INGREDIENTS:

• 1/2 pound walleye, cooked
• 1 1⁄2 c. mayonnaise
• 4 eggs
• 1 c. cooked wild rice
• 1/2 c. shredded Parmesan
  • (or ­substitute your favorite cheese)
• 4 green onions, chopped, or
  • 1/4 c. chopped yellow onion
• 1 tsp. garlic powder, or 1 clove fresh garlic
• 1 package saltine crackers
• 2 tsp. seasonings (salt, pepper, herbs)
• 2 Tbsp. oil or butter

PREP FISH:  Cook the walleye in simmering water until flesh is firm, about five minutes, then cool.

In a large bowl combine the walleye (flaked), mayonnaise, rice, chopped onion, garlic, and cheese. Add eggs and mix with a fork. Add seasoning. Crush saltines and fold into batter until mixture is firm enough to form into cakes.

Heat oil or butter in skillet over medium-high heat, form mix into small (2 to 4 oz.) cakes and cook approximately 2 to 3 minutes on each side or until golden brown. Serve with blue cheese or condiment of your choice.Cook the walleye in simmering water until flesh is firm, about five minutes, then cool. In a large bowl combine the walleye (flaked), mayonnaise, rice, chopped onion, garlic, and cheese. Add eggs and mix with a fork. Add seasoning. Crush saltines and fold into batter until mixture is firm enough to form into cakes.

Heat oil or butter in skillet over medium-high heat, form mix into small (2 to 4 oz.) cakes and cook approximately 2 to 3 minutes on each side or until golden brown. Serve with blue cheese

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