How to make the WORLD's BEST Pickled Fish! (You have got to try this)!

You are going to love the World's Best Pickled Fish!!!
Recipe: Note! If you are using Northern Pike make sure you freeze it below zero for 7 days first. They can have a parasite in their flesh but freezing kills everything! (I still love Northern Pike the most!)
Use 8 cups vinegar and 6 cups sugar if you want to back the sweetness down a bit. Some folks go down only 5 cups sugar
but I like it good and sweet! Then the onions taste fantastic!
Cut up 1/2 gallon fish into 1 inch cubes In a one gallon jar put a layer of fish and salt. (canning salt) use a total of 1 and 1/3 cups of salt and then cover with white vinegar.
Put it in the frig for 5 days shaking once every day.
After 5 days rinse of all the salt and vinegar.
Put the fish in fresh water and ice cubes for 1 hour.
In a pot put 8 cups of white vinegar, 5 to 7 cups of sugar, and
1/3 cup pickling spice, and 1/4 cup white zinfandel wine.
Bring to a boil and simmer for 3 to 5 minutes then cool until
cold. Put your fish in the gallon jar layered with sweet onions and pour the cooled mixture over the fish and put it in the frig for at least 3 to 5 days before eating.
It lasts..... not very long! About 6 weeks to 2 months easy!
Enjoy!
Important Notice!
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Hope this was helpful!
Thanks again for watching! Steve / Sheila / Shotgun Red
~-~~-~~~-~~-~
~-~~-~~~-~~-~

[@insertnamehere5577]

Man I miss this guy. Anytime I ever look up some recipes and I see Shotgun Red... it’s always a click, a like and I know it’s always going to be great content, instructions and yummy food.

[@CookingwithShotgunRed]

Thanks for such a kind comment!😋👍 shotgunred.com

[@laronmaron98]

I’ve been making Steve & Sheila’s pickled fish (I use rainbow trout) for a while now, and it’s my go-to recipe. Simple and delicious. Cut up some extra onions and pickle them in separate jars (great on salads). Miss you, big guy. There’s a whole lot of great country cookin’ in heaven these days.

[@CookingwithShotgunRed]

So glad you like this recipe! Thanks for watching! shotgunred.com 👍😃

[@cathiestuart3790]

laronmaron, I would like to try trout, do you take the skin and bones off of the trout first?

[@jimeckerman2283]

Over the year’s I’ve tried several pickled fish recipes but I have to say this recipe is HANDS DOWN the BEST pickled fish recipe .

[@CookingwithShotgunRed]

Wow, thank you Jim!😀👍 shotgunred.com

[@sunnymccalister234]

Fantastic energy he had. What a beautiful Soul! I cant wait to try this.

[@CookingwithShotgunRed]

Thank you!

[@sunnymccalister234]

@@CookingwithShotgunRed I lost my Mama a few years ago....and I still can barely look at her picture without bursting into tears. Thank you for keeping these videos up so we can all learn

[@volbster2]

That the same feeling I got.

[@ElementsMMA]

Rest in peace, a true legend. He did it like no other, a true one of a kind.

[@CookingwithShotgunRed]

Thank you!❤️

[@CookingwithShotgunRed]

Hey everybody! At the end of every cooking video it used to say "Houseboat Built by Horizon Yachts". They have since went out of business! So we re-did the end of all the videos to simply say "Hey Thanks for watching" That kind of stuff. After we got all the videos uploaded we noticed we missed about 7 or 8 videos and had to re-edit those. We also wanted to change the title of some from boring titles like "Corn" to "Great Corn Casserole" etc. You tube won't let you just update a video. When you change anything it assigns a new link so we had to delete the old ones and repost the new ones... as well as remove them all from pinterest then put them back on because if someone clicked on the old one it would just say "Video removed by Owner" that kind of stuff. Sorry about all the re-posting stuff ... we are done now with all the fixes and will double check everything before posting it so it will be done right the first time. Steve

[@simonci5177]

I think would be better, to make vinegar hot in pot, add salt, stir until is dissolved. Make it cold and than add to fish and onions...

[@CookingwithShotgunRed]

shotgunred.com

[@zam200864]

Glad to have refound this vid, he was such an entertaining guy

[@CookingwithShotgunRed]

Welcome back! :)

[@adamslater4592]

Lol right. What a hoot

[@Nighthawk_Vandercock]

Is he dead?

[@CookingwithShotgunRed]

@@Nighthawk_Vandercock Steve passed away Dec 29th 2018

[@eckankar7756]

Just found this. I never thought to do it with fish, I've pickled sausage and red peppers this way and it's so delicious. Several of my favorite cooking show hosts now gone, Clara from Great Depression Cooking, Phyllis Stokes with Southern Frugal Cooking who was my favorite...I still watch her, the recipes are amazing.

[@barrysimmonds4242]

I do basically the same thing....only instead of using wine.....I use apple cider vinegar. The fish turns a slightly off-white color...so it's not the bright white color anymore....but the taste is phenomenal. Try it and let me know if you are a believer! Also, for those who are worried about bones in a northern pike.....the pickling process dissolves them. Don't worry about trying to fillet them out. (Same goes for any fish you use.)

[@charlesroberts3910]

I'm trying this on shad fresh caught from deleware river

[@frantanovotny7876]

I use small Caro fish

[@vonmajor]

Always published a recipe in the Laker Newspaper in Manitowoc WI to go with the sucker run in spring. Like Northern, another boney fish the salt soak eliminates the fine “Y” bones. Worked well. Sid Herman’s article even recommended chili peppers for those who wanted to make a Fire Fish variant.

[@brendajiron9808]

Thanks for the info . I'm going to try this with tilapia onions and carrots . I love pickled herring!!

[@svvamprat22]

Sitting here with the stay at home order and came across this video. I have a freezer full of tuna from a fishing trip in San Diego in the fall. Saw this and decided to try it out so I pulled out a vacuum sealed bag and 8 days later I can tell you this is amazing. Tuna that's been in my freezer for 7 months never tasted so good. I did add sliced Jalapenos and red pepper flake and it was delicious. I can only imagine how good this would taste with a white meat fish. The only thing I would change next time is the size of the chunks I would make them thinner to absorb faster. I actually can't wait to try this with Yellowtail.

[@spiro7199]

I’m using 10 white fish fillets today. Praying it turn out. Took out of the fridge. Hmm 🤔 doesn’t smell bad but should it have a little bit of a stink. Not like rotten fish! Lol idk how explain.

[@CookingwithShotgunRed]

@@spiro7199 shotgunred.com

[@vonmajor]

@@spiro7199Don’t confuse with with the Norwegian fermented fish recipe.

[@CookingwithShotgunRed]

Someone mentioned suckers! They pickle up great! Pickled Northern and pickled Suckers #1 in Minnesota!

[@samuski36]

I remember repeating your recipe with cod and it was fantastic! Thank you!

[@CookingwithShotgunRed]

I tried it with catfish and it was OK? but not my favorite. Try it with raw shrimp... the shrimp pickles just like fish and folks will eat it right up! Pickled shrimp and onions! WOW!

[@simonci5177]

At 2:40. You asked where is my salt... and your sugar came... XD

[@edwardwillis8197]

Did you use the same method?

[@kanibis420]

@@edwardwillis8197 you probably found it already but , he has a pickled Shrimp video , I'm getting ready to prepare some tomorrow , gonna do some eggs as well .

[@Cutlass_Rudd]

Hi Sheila hope all is well

[@CookingwithShotgunRed]

@@Cutlass_Rudd Im doing great! Thanks for asking!

[@ldjb8648]

Never even heard of pickled fish. Five days in fridge tomorrow. All his recipes are awesome. Thanks for sharing!

[@CookingwithShotgunRed]

You are so welcome!

[@CookingwithShotgunRed]

shotgunred.com

[@gaylewilhelm9706]

I made this and we love it!

[@tiredredneck8159]

Thank you for the awesome recipe!!

[@CookingwithShotgunRed]

You’re welcome!

[@frankbrunner9360]

This looks yummy !

[@hammerlanedave8253]

I use this recipe it's so amazing thank you so much for posting this. I do use less sugar I use 6 cups

[@CookingwithShotgunRed]

I do also now that I did the recipe! Thanks Steve

[@DanWebster]

I have been looking for a recipe like this forever. They pickle mullet down in Florida and eat it like tunafish. I am going for it using this recipe. Thanks for posting!

[@devanschiewe3236]

This is my second year doing this recipe during the shad run! I've definitely converted quite a few people into liking pickled fish. For the second bit, I do half white vinegar and half apple cider vinegar.

[@CookingwithShotgunRed]

That is awesome!

[@Sshooter444]

I gotta catch some shad! You leave the bones in?

[@PapaPepper]

@@Sshooter444 bones will dissolve. Leave them in

[@CookingwithShotgunRed]

Super good! Onions are great also!!!

[@1999zackman]

Cani use catfish ???

[@sharishinn9580]

I did herring! Can’t wait for it to be done

[@josephsmidt3237]

I love this guy

[@ryanlewis194]

I used the same store bought tilapia, I have fish on ice now in fridge waiting for brine to drop after boiling. Excited to try on some blue gill.

[@kevinpatana8962]

Cant wait to try!

[@CookingwithShotgunRed]

Hope you enjoy!

[@Tankslayer109]

As a northern MN man I can confirm northern pike is the best fish for this exact recipe.

[@CookingwithShotgunRed]

Couldn't agree more! 👍😊

[@evpalfy2464]

I am from Saskatchewan Canada and I just found you my son just caught a fish and gave it to me so I’m gonna try your recipe thank you thank you thank you it looks really good and I am 76 and grandmother and great grandmother of over 20 children. you are awesome. I will let you know how it turns out, thank you

[@CookingwithShotgunRed]

You’re so welcome! Love hearing your story!

[@dannyboyle6989]

I make this every year at least once...give it out to the guys I fish with...everyone loves it

[@tejastrojan]

I love this man!

[@CookingwithShotgunRed]

shotgunred.com

[@Mustafa-Kamal-Satar]

Wow! I just made pickled fish a month ago here in my country Malaysia! Nobody taught me how to pickle fish! It just hit me one day, suddenly I felt like I wanted to soak few fish in water to which added sugar, salt and vinegar! Then I let it stay that way in the fridge chiller chamber for a month! I checked everyday, the fish were good, not smelly or rotten. Then I tried frying some of them, and boy, they tasted good!

[@Madskills-hw2ox]

You fried them Interesting

[@useruserson6662]

Great Recipe. I'm on my 3rd batch. Delicious!!!! Also, I subbed splenda for sugar and it makes a great diabetic/low carb recipe!

[@joeyleerobbins]

Just what I was wondering!!!! thank you so much I am on keto! Was it one to one splenda for sugar?

[@justaddfire4418]

That looks so good! Great video, thank you🙏🏼

[@CookingwithShotgunRed]

Your so welcome!

[@CookingwithShotgunRed]

shotgunred.com

[@sbjennings99]

Awesome informative Video experience Y'alls God Bless Ya Prayers 🙏

[@CookingwithShotgunRed]

Our pleasure!

[@traceyosterlind14]

Really great! My husband was extremely skeptical, and now he's a big fan. Thinking of other vegetables to add back in a jar once the fish is gone.

[@CookingwithShotgunRed]

I know... I hate to throw out that juice! I always try to put more onions back in. It's OK but not quite as good as the first batch.

[@CookingwithShotgunRed]

shotgunred.com

[@steadyfishin4300]

add carrot medallions, jalapeno, and small green cherry tomatoes, it's awesome!

[@keithblattner4453]

👍looks good have to make some!

[@CookingwithShotgunRed]

Please do! Thanks for watching!

[@fishingforfishthatactually7397]

I love your videos! Especially the one where you deep fried black crappies and told us the tail is the best part!

[@CookingwithShotgunRed]

Thank you so much. Steve passed away Dec 29th 2018

[@fishingforfishthatactually7397]

@@CookingwithShotgunRed That is very unfortunate. I wish him an awesome time up there with all the food in the world. My prayers are with him.

[@thecainer64]

Love that your comments are on. Blessings in Christ to you! Just watched the pickeled shrimp video. I was telling my wife I bet I would really get along with this guy. God bless you and Sheila, from all of us here at Alive Ministries USA.

[@CookingwithShotgunRed]

Steve passed away Dec 2018

[@thecainer64]

@@CookingwithShotgunRed very sorry to hear that. Praying for you Sheila. I hope you are doing well. Thanks for keeping the channel going. Blessings in Christ.

[@brewmaster0507]

you talked me into it, I'm going to try it

[@CookingwithShotgunRed]

Your going to love it! Good luck... now I got to make a batch! Thanks Steve

[@brewmaster0507]

YUMMY. a must make for anyone reading this. I dont like pickling spice so went more bread and butter pickle style. I subbed celery seed and mustard seed for pickling spice. came out very good. little sweet , next time I'm going to cut a cup of sugar out. overall this guy aint kidding.....MAKE SOME ASAP

[@TimBeitz-vp2fw]

Did this trout. Awesome!

[@CookingwithShotgunRed]

Fantastic! 👍😃

[@Madskills-hw2ox]

I think I’ve got a comment in here somewhere. I’ve just had the pickled shrimp 2 years later. Doing 8 pounds of pickerel tomorrow morning Yummy stuff. Great job ladies Thank you 🙏

[@michealray2380]

I love this guy.

[@CookingwithShotgunRed]

Thanks! Steve passed away Dec 2018

[@michealray2380]

@@CookingwithShotgunRed That's so heartbreaking. My deepest condolences.

[@volbster2]

I really enjoyed watching this. You seem like a great guy to know. Wish we could hang out on a river boat. I just moved to South Dakota and just caught a bunch of trout and I'm going to give this a try tomorrow. My Dad grew up in Holland and he ate pickled herring like you mentioned. As a kid I thought it was awful but your version looks much better.

[@CookingwithShotgunRed]

Thanks for the nice comment. Unfortunately Steve passed away December 29th 2018. He loved to cook. You can type in shotgunred1000 and see videos of Steve our fishing and in his garden.,etc... shotgunred.com

[@homedogtwo8820]

What a pleasant man, always happy to watch old videos...love when Miss Sheila comes out for cameo, haha...

[@CookingwithShotgunRed]

Thank you for watching! Steve passed away Dec 2018

[@CookingwithShotgunRed]

shotgunred.com

[@lumpylumpy3931]

Gonna try it soon.

[@CookingwithShotgunRed]

Great! Let us kno9w how you like it!😊

[@jasminerena680]

This recipe is so good I’ve made it a few times now with the fish we’ve caught. I don’t use quite as much sugar and I add more onions or else my fiancé will eat them all out of the jar

[@CookingwithShotgunRed]

Sounds great! I loved using the onions to put on top of bowl of chili or anything i wanted to use them for.

[@jdoggdalocsta700]

Shotgun Red. You are a beast. Thanks for this. Excellent.

[@CookingwithShotgunRed]

Thanks! Steve passed away Dec 2018

[@danabellefeuille8485]

he was such a nice guy,, him and his brother both,, they both are in heaven fishing this very moment i bet. sending prayers to shiela

[@CookingwithShotgunRed]

Thanks for such a sweet comment Dana! ❤️

[@danabellefeuille8485]

on seminole wind on you tube looks like ur husband playing guitar,, let me know if its him please thanks

[@danabellefeuille8485]

happy fourth of july my friend

[@CookingwithShotgunRed]

Once you make a batch after about 3 days I start nibbling on onions .. takes about a week for the flavor to get deep into the fish but I always cut up a few smaller pieces just so I can start on fish sooner. The real problem is about the time it gets just right it's all GONE! It will last in the fridge a good month anyway! I have ate it even longer than that no problem! It's pickled!

[@zacharytkrake2000]

What other veggies can I use besides onions? I am not a big fan of them but will put them in there to try. I wanna try peppers and like wild asparagas. Maybe a few eggs. Just looking else besides all onions.

[@gregconnolly4867]

ZTKrake Outdoors Make bloody Mary's!

[@gregconnolly4867]

Good for you for being interested in the culinary world!

[@davinamichaeli3640]

This is awesome , pickled herring is over $8 bucks now !!!! So I’m trying to do this , thank you !!!! Post more , happy New Year

[@CookingwithShotgunRed]

You’re so welcome! Happy New Year! 🎉🇺🇸🎊🙏🏻

[@leef8063]

I am making this right now! Years ago, I was fishing for herring in the Delaware river in New Jersey and made pickled herring. This recipe is going to be better.

[@CookingwithShotgunRed]

Sounds great Lee! Thanks for watching!!!

[@joshuajackson2801]

Awesome video... Good Job and thanks.

[@CookingwithShotgunRed]

shotgunred.com

[@MrMarkkrtm]

I'm putting some of this together now. All that's left is cooling the sauce and get it in the jars. I tried it with swai. It seems to be ok so far.

[@TheRealJoeyB]

Great vid. Love tilapia, off to the store now....

[@CookingwithShotgunRed]

Hey good luck! If you don't like it sweet like me... you can back the sugar down to 6 or 5 cups with your 8 cups of vinegar but it will turn out great! Thanks Steve

[@CookingwithShotgunRed]

shotgunred.com

[@user-uz8sn1qv8y]

i came to see your recipe because i LOVE PICKLED HERRING!! i love the stuff! but i will try this one too. oh, i am from northern MN btw

[@CookingwithShotgunRed]

Thanks and welcome!!!

[@davidkoenig8659]

going to try this pickled fish recipe, as for the other vegetables to add to this, as in the comment below. it would be interesting to use daikon radishes (oriental radish) i make these by themselves, 1 c. water 1 c. vinegar 1 c. water --bring the three to a boil, let cool, add radish slices refrigerate for 1 week or better, eat.

[@lasker31]

Easily the simplest and most importantly the best pickled fish recipe not just on youtube but the entire internet. I've done this one 6 times now and it surpasses any pickled herring I've eaten from the supermarket or seafood store. The only catch is figuring out how sweet you prefer it. I personally have settled on 5 2/3 cups sugar. 5 just wasn't enough for me and 6 was too much. ***Highly recommended ****

[@CookingwithShotgunRed]

Glad you enjoyed it!

[@CookingwithShotgunRed]

shotgunred.com

[@johnsummers172]

I'm going to try it with Old Bay!

[@CookingwithShotgunRed]

Thanks for watching!

[@CookingwithShotgunRed]

shotgunred.com

[@CookingwithShotgunRed]

Use sweet onions ... you will love them... eggs work ... sounds like peppers and asparagus would be great also... have fun... don't forget to try a batch of raw shrimp and onions!!!! They pickle up great!

[@gregconnolly4867]

Cooking with Shotgun Red I think they'd be great as a condiment on fish tacos! Fish on fish? Yes Please!

[@tomulrich8010]

What's happening 🎉😂❤

[@blackmantis001]

Making some pickled onions thx red

[@idemfred]

Next fishing trip in Nothern Canada will be great! Even close to Montreal I can get some nice fish to do this!

[@CookingwithShotgunRed]

Sounds good!

[@nightdevil6666]

what a humble dude

[@CookingwithShotgunRed]

Thanks!

[@nightdevil6666]

@@CookingwithShotgunRed My pleasure!

[@CookingwithShotgunRed]

shotgunred.com

[@catsasscafe1512]

God bless you Steve...rip

[@jasonstewart9915]

I would love too have your full recipe for your pickled fish please

[@CookingwithShotgunRed]

All the recipes are right below the video. It may say See more hit it.

[@randy.hafeman7163]

I love this recipe from now on I will pickle all the northern I catch you don't even have to remove the y bones the vinegar and salt dissolve the bones thanks Shotgun Red

[@CookingwithShotgunRed]

Glad you like the recipe

[@jms3789]

that is good to know about the bones. i love picked hearing, and was curous about that. just started making pickled shrimp and onions, since the wife is super picky

[@CookingwithShotgunRed]

shotgunred.com

[@georget58]

Nothing wrong with slimey pickled herring, I like it

[@f1speedfreak447]

Trying this “shotgun”, made your smoked salmon dip and it was a huge hit and has become a fav. And make pretty regularly now whenever ai do a batch of smoked salmon. Keep it up RED! Cheers from Canada.

[@CookingwithShotgunRed]

Thank you for trying these recipes! Steve passed away Dec 2018. Steve loved Canada!💗

[@f1speedfreak447]

@@CookingwithShotgunRed the myth, the man, the legend, what a loss! Comfort knowing his recipes will live on forever and he will continue to inspire......

[@edwardwillis8197]

I love pickled fish right out of the jar.

[@kodibassInsideoutboards]

Looks good, ,,,, Thanks. kodi

[@josephhonora3499]

thank you thank you very much she eye balled you man. your in

[@robertlangley258]

Man this looks good. I’m an old southern boy and never eaten a piece of pickled fish in my life. But I shore can make some fine boiled peanuts with lots of jalapeño., mmmm....mmmmm....gooood!

[@CookingwithShotgunRed]

Thanks for watching

[@womensarmycorpsveteran2904]

What? I have never heard of boiled peanuts. Care to enlighten me?

[@fredstratton3079]

Wow you got me drooling. Great Video. I'm thinking that would be great with sucker or freshwater sheepshead. Lake Erie is loaded with both. Will let you know when I get some and try it.

[@CookingwithShotgunRed]

Suckers are great pickled... sheephead are great pickled and fried up. Slice them thin like crappie filet thickness and put fish breading on them like any other fish... you'll never throw a sheephead back. I'm an Iowa boy! We ate em up big time!

[@fredstratton3079]

Cooking with Shotgun Red Great to hear. Thanks.

[@walterdowns9978]

I was waiting for someone to mention the sucker as a great deal of people from Saskatchewan only eat sucker canned and only the ones caught in the Spring Run because they are firm then and we can net them legally here in the spring.

[@CookingwithShotgunRed]

shotgunred.com

[@yulmahmanuel5966]

This looks very tasty. Will try it. You must try making some south african pickled fish

[@CookingwithShotgunRed]

Great idea

[@kevinpatana8962]

Putting it all together tonight. Used lake trout chunks. Hope it turns out !

[@CookingwithShotgunRed]

Got faith in you! :)

[@kevinpatana8962]

Cooking with Shotgun Red Smells as good as you said!

[@davescheer5038]

I use to make this some 20 years ago when I lived up north , we use to wait for the smelt to run and we could load up on them and freeze them and make pickled smelt or pike , seems like the same recipe , since then I moved to Florida and I'm wondering how this would work on salt water bait fish like tread fin herring , it's time to make up a batch , I have a feeling this is going to be really good ! 🐟🐟🐟🐟🐟🐟🐟🐟🐟🐟🐟🐟👍🏼

[@CookingwithShotgunRed]

Food brings the world together!

[@wyattrennick8105]

Did you ever try to pickle sucker? Can I use this recipe?

[@paulhenderson4449]

Whats in your pickling spice please? So hard to find a box of in this part of the world that I will have to build from scratch

[@mikomikeal1817]

First time I've ever tried picked fish...was turned off by the sound of it but....I made it and we (the whole family) loves it!!! I've been missing out all these years!!! Thanks for the recipe. And you are right about the onions. We ate the onions first so I had to keep adding more onions. I'm making my second batch today....going to add a lot of onions!

[@CookingwithShotgunRed]

shotgunred.com

[@gaylewilhelm9706]

Husband finally brought me home a pike. Making this soon

[@codyrace4595]

Northern Wisconsin right here and the only difference we use is port wine. Oooh the flavor!!!

[@codyrace4595]

RIP Sir. You are a delight to watch. Thank you for your videos.

[@CookingwithShotgunRed]

Thanks for watching Cody!😄👍 shotgunred.com

[@thorfinsky1427]

I use Porto Reccua White to be exact.

[@Mrch33ky]

Makes me miss summers on Dale Hollow Lake. :(

[@CookingwithShotgunRed]

Awwwwe Memories!

[@CookingwithShotgunRed]

shotgunred.com

[@MikeDiCiero]

RIP Steve !

[@samsien9105]

Thank you lol

[@CookingwithShotgunRed]

I kind of go 60 / 40... with onions being the 60 part my self! Lol

[@philais]

I love the onions!

[@Jesuslovesamericans]

Gonna try this with Cod.

[@CookingwithShotgunRed]

shotgunred.com

[@selwynbeck2356]

hi, you should try the South African version of pickled fish...

[@nfn16076]

My hubby is an avid fisherman - will it work with saltwater fish? I'm def doing this! thank you

[@outdoorloser4340]

RIP shotgun. Miss you bud.

[@zakkeister174]

Great video! Since this recipe doesn't require canning, how long does it last? A month? Longer? Thanks!

[@dannyboyle6989]

Longer...couple of months if refrigerated

[@jonnybirchyboy1560]

Damn, the production quality feels like a legit cooking tv show, lol

[@ericfremstad6922]

I would never thought to use tilapia. My first reach would be for Northern fillets.

[@CookingwithShotgunRed]

Me to! I love pickled Northern... But if you ain't got none... tilapia makes a good substitute in a pinch! I wanted to do the video but I didn't have time to drive up north! Lol Thanks Steve

[@theprudenudist2182]

Just wanna say -- this man has a very likable way about him

[@CookingwithShotgunRed]

Thank you very much! :)

[@pilotlang1]

I'm going to try this, even though I've had a look of disgust on my face this whole time, LOL!!!!

[@CookingwithShotgunRed]

Never know till you try it! 👍😊 shotgunred.com

[@ldjb8648]

UPDATE: I did everything he said to do with the brine. Holy cow! I wanted to drink it it was so good! But, better judgement got the best of me again! Finished product update will follow when everything is settled.

[@CookingwithShotgunRed]

Glad you like this recipe Tony! Let us know when the update happens. :)

[@oomagancheek1554]

11 months and it's not settled yet? I think it's probably ready to try already 🙄

[@kevinpatana8962]

This was so amazing, only lasted 3 days. I used lake trout and have another batch started. May spice it up a bit, add some jalapenos this time. Can I make brine a day earlier so its nice and cold when I pour into fish,onions and jalapenos? Once again, this was so easy and so great!. Thanks!

[@CookingwithShotgunRed]

Great idea! Steve passed away Dec 2018 and this video it has been a while since he filmed it so i don't remember.

[@kevinpatana8962]

Cooking with Shotgun Red Sorry to hear about SGR’s passing. Wish I’d known about his recipes earlier. Thank you b

[@outdoorloser4340]

Awe man I love you shotgun ❤

[@bozlap]

Super recipe - bought some tilapia this morning - how long will this keep once it is pickled? Thank you for your clear explanation.

[@CookingwithShotgunRed]

Boz Lapinski Because it has been in that salt/vinegar brine for 5 days and then in your sweet mix for 3 to 5 days before you start eating it ... it is pickled good... it will last a long time... say 6 months max. After that the fish starts to get a little softer... still OK but just not as firm after a few months. Trust me ... It will not last more then 30 days and you will have wiped it out! I just made a batch 3 weeks ago... GONE!

[@CookingwithShotgunRed]

Boz Lapinski P.S. Don't forget to trim out that brown line down the middle of that tilapia filet. This last batch... just for fun... I threw those V shaped trimmed out strips in the jar and also pickled them. I didn't care for the taste as well. No bad... just not as clean tasting. Also make your other pieces between a quarter and fifty cent pieces. I also cut a filet or two in strips about an inch wide. The smaller pieces seem to really finish nice... firm and sweet! I'm eating onions and fish after three days in the sweet mix!

[@jjimywoods1363]

Ahh dam!! Didnt know he'd passed away ... I enjoyed the guy's channel big time & he'd a Great personality too... may he RIP

[@CookingwithShotgunRed]

When he passed away he had 307 videos on here. You can also go to shotgunred1000 and see alot of videos of Steve out fishing and in his garden etc...

[@CookingwithShotgunRed]

shotgunred.com

[@Sitka_Blacktail_Hunter]

How long does this last in the fridge ?

[@nomad1ne]

Hello... Papa Pepper sent us over!

[@CookingwithShotgunRed]

Fantastic! So glad your here!😊

[@sMASHsound]

how long can this stay before going bad?