How to Make Pickled Fish Minnesota Style "eh"

[@dandelionbomb]

I just wanna thank you for recording this in your kitchen with the vintage wallpaper. Brought back so many memories. Thanks!

[@georgezustak8435]

My mouth was watering the entire time watching the video. I love pickled fish and now I can try putting up my own. thanks.

[@tryan9543]

Awesome video. Just trying pickling for the first time this helped a lot. Doing about 3 pounds of good Northern Wisconsin Pike.

[@Francois_Dupont]

what you caught one?

[@celmer634]

Great video! My wife loves pickled northern! Gna try this recipe. Always enjoy watching your videos!

[@330Maniac]

celmer634 thank you!

[@donjones99]

Forgot the last instruction, keep a fork on the lid so you can eat them out of the jar whenever you open the fridge.

[@winterwizard3885]

I had a mess of small 10 inch kokanee. I followed your recipe and it turned out great. I didn't skin the fish, just quickly scaled them and cut them into chunks. Awesome recipe, THANKS

[@330Maniac]

You're welcome!

[@thegoodenoughangler]

I just watched this video for the first time. That looks so great! Still waiting for a video on the mushroom chowder.

[@deanfromtrapline53-colwell61]

AWESOME VIDEO !!!! I do something very similar with white sucker. I'll give this a try for my spring pike also. Good job.

[@elenacerasela]

What a nice recipe. And you remind me of my brother, I miss him so much, he is in another country. I will try your recipe. If I get the right fish.

[@elenacerasela]

My brother fishes a lot.

[@330Maniac]

e stan thank you very much for the kind words! good luck catching some Pike. they are pretty easy to catch even from Shoreline when you throw a plain white spinnerbait

[@dustoin1386]

Awesome, I've been doing white bass for a few years now and I've always done a salt brine for 48 hours then a white vinegar for 24 hours. I'll have to try your both at once recipe looks a bit easier.

[@caseylarson2679]

Im working on making this recipe now! Any chance you have the recipe written down that i could follow easier?

[@HerrGesetz]

Thanks for showing how you do the pickling, im going to try pickling some New Zealand yellow tailed king fish.

[@6412mars]

Shotgun Red...RIP Steve..This is a great recipe fella..Thanks

[@ARCSTREAMS]

there was a piece of fish left on the counter,,why?? anyways have you ever had drum fish? if so you know they have a tough rubbery meat that does not do well when fried or bbq'd ,baked etc would pickling be good for that fish?

[@biggpete100]

That's a Swedish recipe, and it's one of my favorites. Makes sense though, because so many Swedes settled Minnesota back in the day. Only difference is that we usually pickle herring whereas you're using pike. Pike probably tastes amazing, and I'm gonna have to try making this. My favorite way is to eat this is with a mustard dill sauce.... basically mix mustard and sour cream with some dill and put it on top of the fish.

[@roseystudio10]

I know right, I'm part Sweedish and I realized that I somewhat have the same taste as my mom (she's the Swedish parent). Pickled fish is delicious! At first I thought I wouldn't like it, but I tasted it and now I'm hooked!

[@morehn]

I'm Jewish, so we have a lot of pickles and schmaltz herring, I imagine from the Scandinavian influence. Do you know what the difference is between picked and schmaltz herring is in terms of preparation? And what kind of oil would have been used in the olden days? I'm sure they didn't use vegetable oil but I can't figure what else they could have used.

[@biggpete100]

@@morehn I looked at the recipe for schmaltz herring, it looks almost exactly like what we make in Sweden. Very interesting, I would like to try it sometime. In Sweden, pickled herring is so popular there are dozens of varieties, and that has been so for hundreds of years. The only difference if you want to be really traditional is instead of vinegar, they used to use a spirit called ättika (nowadays vinegar is more convenient). For the mustard sauce variant specifically (which is my favorite), would use rapeseed oil and add dill... that would be the difference as far as I can see. But very similar. You could probably serve schmaltz herring in Sweden and most Swedes would just think it's a local variant of pickled herring.

[@morehn]

@@biggpete100 I'll check those out. Rapeseed oil is relatively modern, so would they have used a different type of oil traditionally? I imagine they only could have used animal fats, butter, olive or nut oils.

[@biggpete100]

@@morehn I'm not sure... good question. The Vikings were pickling herring, but I think the variation with the mustard sauce is actually newer, as in 1600's or later. Every cookbook I've ever seen has said rapeseed, canola, or vegetable oil. And that's how my grandmother taught me. But granted, all of that is fairly recent. For flavor though, you just want an oil that is neutral. So probably not olive. Here is the oldest, most authentic recipe I could find, this one is about 1000 years old: Ingredients - 5 c water, divided 1/4 lb salt 1 lb firm white fish, filleted and cut into 1- to 2-inch chunks 2 c vinegar 1/4 c honey 1 tsp mustard seed 1 tsp caraway seed (substitute coriander if you are Danish) 2 tsp juniper berries 2 tsp whole allspice 3 cloves 1 medium onion, thinly sliced (red, unless you’re Swedish, in which case always use yellow) Directions Brine the fish Bring 4 cups water to a boil and dissolve salt. Cool the brine to room temperature and submerge fish fillets in it. Refrigerate fish in brine overnight, or up to 24 hours. Make the pickling brine Bring the remaining 1 cup water, honey, vinegar, and spices to a boil. Simmer 5 minutes, then let cool to room temperature. Layer the fish Remove fish from brine and pat dry. Layer in glass jars with sliced onion. If using more than one jar, divide the spices between jars. Pour the cooled pickling brine to cover fish and seal the jars. Refrigerate for 24 hours. Store in refrigerator up to 10 days (or 2-3 days on the high seas). Serve with juniper, mugwort, or yarrow beer

[@UNOM]

Love the intro man, great video!

[@stevenberg6689]

Does anybody know if you can Can the pickled fish to keep longer and do not have in the refrigerator

[@330Maniac]

They must be refridgerated

[@basikkilla1]

Pls respond... i thinknim going to try this tomorrow . What do you think if i diddnt put onions ? Would it turn out good still? I dont like onions at all lol

[@330Maniac]

Never tried it without onions so I'm not sure

[@nfn16076]

Hi, I am in Florida, my hubby catches a lot of saltwater fish, snapper, drum, redfish, grouper and misc., other fishes. Do you think saltwater fish would work with this.

[@330Maniac]

nfn16076 I'm not sure but i do know it works well with quite a few different fish

[@DrtERotinBasstrd]

I've heard of Pickled Red Horse before. Have not had it since i was knee high and loved it. This the same thing?

[@330Maniac]

Chris Meek I've never heard of pickled red horse. But pike is very good

[@mathewwilliams1964]

Redhorse is not a type of grass carp. Grass carp are invasive, but all the redhorse you'll encounter are native.

[@teeadam45]

My great grandmother used to smoke red horse in the spring. Pretty good.

[@SuperQuickfix1]

Spring sucker run lol, pickling and smoking. What kids miss out on today.

[@SirShakeJunt]

Is it better to use smaller pike which have fewer heavy metals since the bones dissolve anyway? If so, I'm excited, because all I can manage to catch are 18" pike :|

[@lonnynorton2982]

Can you use this recipe and method to make pickled cauliflower and carrots?

[@chrisreumont]

Nice video, but you should turn your lights on rather dark.

[@grantubl7297]

You have a video for everything, LOL. Good job.

[@basilicarusnac2864]

Could be done without sugar?

[@2fast65]

man that looks good i am going to try it thanks.

[@eddie7524]

Im currently trying your pickling recipe with lake mich king salmon...hopefully it turns out ok. Do you refrigerate for the 6 days the fish is in the brine?

[@scottbaker8975]

Can you eat the fish after the five day and rinse?

[@330Maniac]

No. Its at least 2 weeks before you should try it

[@celmer634]

Recently tried this recipe. Wondering if i did the first curing process right. The fish was nice and firm but still looks pink raw looking?

[@nancymcnafferson3192]

I tried pickled pike for the first time today. Wow. It was really good, but I still prefer traditional pickled herring.

[@logansampica4798]

looks great eating man I love pickeled fish

[@jordanwolf2067]

What was the actual name of the whitewine bottle ? Thanks

[@330Maniac]

I believe it was barefoot

[@towee70]

For the first step of brining do you keep that gallon jar in the fridge also ?

[@330Maniac]

towee70 Yes the entire time

[@towee70]

Thanks for the reply and the recipe. I will be trying this soon after first ice here. Watched your Devils Lake pike video last night also. I live 150 miles straight north of there in Manitoba. Enjoying your channel !!

[@330Maniac]

towee70 Thanks for watching! I actually live about 150 south of there Lol. But this is the best recipe I have ever tried you will definitely enjoy it!

[@brianknutson5170]

Did you leave the y bones in?

[@carfvallrightsreservedwith6649]

Shotgun Red's recipe! Great tribute to.

[@winterwizard3885]

Thanks so very much. This is a lot simpler than my mom's way. Did you de-bone the pike? And have you done other fish such as salmon?

[@330Maniac]

Winter Wizard I have not tried other fish but I'm sure it would work great with them too.

[@330Maniac]

Winter Wizard and no the bones dissolve. these were big pike to 4 to 7 pounders

[@spencerwillette382]

first of all i love your videos especially the ice fishing videos. ive been catching alot of chain pickerel in NH (some pretty big) and was wondering if u have any suggestions for cleaning/cooking them.

[@330Maniac]

Spencer Willette northern pike is one of my favorite eating fish but people have problems because of the bones. I would recommend watching a few videos on how to remove the Y bones. we have a few different batters here that they sell at the store that are fantastic and I love to deep fry them

[@loveofsisrael]

can u use cod or haddock

[@loveofsisrael]

can u use sea salt or himyalan salt

[@shiftergaming4316]

"Just call it a good handful, haha sounds so bad," Maniac 2016 Lmfao, love it!

[@rodney57104]

Ya, I got a kick out that one too!

[@austincarlson9786]

ever used this as bait on the line? or too much vinegar scent for otters and such? my girlfriend and I had no otter lure and found a good potty. made a hole in the snow and put in some pickled northern we brought for lunch on a leghold set. haha well see how it works!

[@330Maniac]

Austin Carlson No I haven't it's way to good for that lol. I do have some otter lures that work well though.

[@bigdogbob845]

Love pickled pike, used to get it from my cousins out in Northern Wisconsin. My question is after the final process is complete with the smaller jars, can the jars be kept in a pantry without refrigeration ? or do the jars have to stay cold ? I have just subscribed to your channel, keep up the great videos.

[@MCwhiteywhitewhite]

I bet if you seal the jars they’d stay fresh in a cool pantry with humidity or sunlight

[@maximusdesimus4713]

No, they must be refrigerated. It lasts 6 weeks only refrigerated. If you seal them then your changing the texture of the meat due to the heating of it during your sealing process.

[@330Maniac]

They Last much longer than 6 weeks refrigerated. Mine have never made it past 8 months because they get eaten but they taste even better with time.

[@ARCSTREAMS]

@@330Maniac but the question was how long can they stay at room temp in shelve storage?

[@justdoingit.43]

What is the salt for in the first process?

[@330Maniac]

it cures the meat

[@Wheresbreakfast]

with this kind of brine do you have to freeze it for 48 hours

[@330Maniac]

David Soumar I always freeze my fish

[@Wheresbreakfast]

do you think the brine would kill all the parasites without frezzing

[@johnmoe7845]

David Soumar It is recommended by the Minnesota DNR to always freeze them for 48 hours.

[@adamwheatley875]

Does the fish need to be cooked before doing anything?

[@330Maniac]

No it doesnt because the brine it sits in the week prior to packing cures the fish

[@michaelhansen3764]

Hey 330 maniac question from a fellow trapper what camera do you use I would like to film this year

[@330Maniac]

Michael Hansen I been using my Samsung Galaxy S6 for everything but, just bought a gopro to help with better shots.

[@CoxJoxSox]

Hey how come I never got my jar of herring? :(

[@sanmannickel6095]

Omg!! Wow, I love this recipe!! Mmmmmmmmmmmm

[@rickmattson3386]

I just got my jars done following your recipe. I have put them in the fridge for 5 days. Do you shake them up during the last 5 days? Thanks for the great vid!

[@330Maniac]

No I don't shake them. Thanks!

[@rileybettin4530]

I see this is an older video, I to am from Minnesota and want to try to pickle some pike, my question is have you tweaked the recipe at all or should I stick to what you did in the video. Btw it looks amazing.

[@330Maniac]

No I haven't

[@barnabyjones2145]

a tip pour the salt in the bowl with the fish and mix it up then put it in the jar

[@jacobherrmann8140]

Do you need the white wine?

[@330Maniac]

Jacob Herrmann yes absolutely. It gives it the sweet flavor

[@2005wsoxfan]

Can you use a low carb sweetner?

[@330Maniac]

2005wsoxfan I'm not sure I've never used anything other than normal sugar

[@AgentJJ22]

No. The process of fermentation requires the carbohydrates (in this case simple sugars) to properly work. Without them, lactobacillus cannot grow and if they don't grow they won't dominate the environment. If they don't dominate the environment, you pose the risk of pathogens (i.e. bad bacteria) growing.

[@Rocko-jx8dj]

Great info.

[@elliottchaska5857]

This is vinegar and salt pickling, not Kraut or other fermenting. No vinegar used in them and no fermenting done here. The sugar is for a sweet & sour flavor, so a low carb sweetener should be OK. This is also stored in the fridge.

[@coondogbob]

right on man thanks for sharing

[@catfishstalkeroutdoorswith530]

Thanks for the video!

[@ToddWittenmyerBackwoodsLiving]

Looks good!

[@CoxJoxSox]

Hi, I'm in MN too - you don't take the skin off of the fish do you? I saw someone do that and I don't.

[@PoliticallyIncorrect90]

Hi Nick. I'm going to try pickling some Whitefish. Do you recommend leaving the skin on?

[@monayetaylor3083]

Do yu guys ship?

[@330Maniac]

Monaye Taylor Ship what? I don't sell anything.

[@niamarie84]

Thanks for sharing

[@samuelbekele3601]

I'll opt for white wine instead of sugar. Thanks.

[@330Maniac]

Many ways to skin a cat 😉 this way is definitely fantastic!

[@samuelbekele3601]

@@330Maniac I'll try not adding sugar soon as possible. I heard shrimp works good for this recipe too.

[@metalwing750]

I thought i said "ya know" alot lol ;) ..love this stuff

[@valortheifhallofshame9784]

do I have to use that much sugar

[@330Maniac]

Valor theif Hall of Shame It really depends on your taste. This Brine is very sweet and it is very tasty. If you like your fish to taste a little more tart maybe try less sugar

[@DanWebster]

Thanks for posting. Subbed

[@330Maniac]

Thanks for watching friend

[@janmorse2162]

Scott, can you pressure can it instead of just sitting it in the fridge??

[@330Maniac]

Jan Morse that's a very good question. I've never tried it before.

[@tesla120]

Jan Morse I remember reading somewhere that you can't can pickled fish to put it in your pantry. I don't remember the reason, but since the fish you buy in the store must be refrigerated it just seems like going that route is probably the best.

[@kevinwest4488]

pike an strong fish to can...very interested...

[@fishin2themax245]

Never had . Bones dissolve, eh? Thanks for directing here from recent video .... (NOTE to Viewers) Watch Jan 2018 Video on this channel for “How to Filet Pike”. Minnesota original!

[@benhawke7231]

Malt vinegar is better flavored for pickling fish. Great vid.

[@joyfonaie6991]

Doesn’t need to be in a salt brine for 6 days 24 hours Then drain Then soak for 24 hours with vinegar Drain Then prepare your brine

[@330Maniac]

This recipe is perfect, why in the world would I change something on a recipe that is already flawless?

[@FargoNDRoland]

Thank you

[@critterjon4061]

Could you can this

[@CoxJoxSox]

I see you did this on Halloween - lol - were you giving out pickled fish for trick or treats? :D

[@joyfonaie6991]

I would have put the salt first and mixed it Then put in the jar

[@330Maniac]

This recipe is amazing though just how make it.

[@kevinwest4488]

french eh? lol..vinegar is strong within this recipe...you hail from minnesota?

[@330Maniac]

Yep!! I was born and raised in the town I reside in.

[@nikkilyne36]

Lol I have to admit I dont eat fish.i was just watching the video for the eye candy lol

[@nitramza861]

I know.

[@timeintheoutdoors]

Good info. Camera, lighting and audio all need work. I know this is KZbin but some quality is still expected.

[@rubbnsmoke]

Gotta try this. Looks good. But $4.05 for that much pickling spice?! I sure hope that bag was full when you got it. Otherwise you need to find another sorce.

[@Ettervideos]

Gotta have the hunters blend. Makes everything better lol

[@ChaChi081707]

Add cucumbers my friend....

[@330Maniac]

I've tried them and other veggies. I prefer sweeter stuff.

[@joereidoutdoorsman.3136]

Sounds like the wisconsin way to lol

[@margaretworrell7757]

We.don't say "eh" in Minnesota that's Canada. Minnesotans say , yah sure ya betcha" and "dont cha know"

[@330Maniac]

What's this we stuff? I say "eh" a lot lol

[@kevinricardo7785]

Holy sugar!! Why so much?

[@330Maniac]

Why not?

[@juandewaal9325]

Looks like a meth lab by the looks of the wall paper 🤪🤪🤪just joking looks fantastic

[@awalt26439]

7 cups of sugar? You are kidding eh? 1 cup would be plenty for 1 gal. of brine. Your amount of sugar bathes the fish darn near in sweet syrup, enough to swear off fish forever.

[@330Maniac]

awalt26439 yep. All ive heard are people saying how good it turns out. Maybe you like your pickled fish a bit sour?

[@TimBeitz-vp2fw]

Needs onions.

[@330Maniac]

It has onions. Did you watch the video at all?

[@TimBeitz-vp2fw]

@@330Maniac yes he copied shot gun reds recipe. Done it 20 times pam.

[@TimBeitz-vp2fw]

Karen

[@TimBeitz-vp2fw]

Brandon

[@TimBeitz-vp2fw]

@@330Maniac usually when you post a recipe you list all the Ingredients then show the process .

[@basilicarusnac2864]

Could be done without sugar?