need a good recipe

[repoman]

anyone got a really good pickleing recipe for northerns?

[Randy Kaar]

here is a recipe that is close to the one my mom used
to do, cant find her recipe as its packed away somewhere.
 The only change I recommend is to first freeze the fish for 48-72 hours to destroy any fish tape worm larvae that may be present.
Pickled Pike

Prepare fish by filleting and cutting into bite sized pieces, it is OK to leave in the Y-bones as they will soften in the vinegar. Prepare a brine of 4 cups water to 1 cup pickling salt, cover fish with brine and let stand for 24 hours.

After standing, rinse fish with cold water, cover fish with white vinegar and let stand for 24 hours.

Drain fish, and place in containers with course chopped onion, (canning jars work well). Prepare pickling solution, 2 cups white vinegar, 4 bay leaves, 1 teaspoon pickling spice, ½ teaspoon black pepper, 1 ¾ cup white sugar, 5 whole cloves, 2 teaspoons whole mustard seed. Bring solution to a boil, allow to cool somewhat, pour over fish. Keep refrigerated, ready to serve in about 5-7 days.

The above recipe is very similar to the pickled herring you may find at the market,  I too have had folks rave about this pickled fish as well,  The advantage of using northern pike is that the flesh is very solid and much less greasy than a herring.

The recipe is actually 5 whole cloves, the spicy ones, they come dried, in small jars or canisters, in the herbs and spice section of your market(baking isle). Although, if you like garlic, it certainly would add some flavor. I added some garlic in addition to the spice cloves and other seasonings, to the last batch I made and It was fine.

What is great about this particular recipe, is that as long as you stick with the basic instructions, amounts and ingredients(freeze for 72 hours, salt brine, vinegar soak, and vinegar and sugar pickling solution) those are all necessary for preserving and chemically "cooking" the fish. I would shy away from any recipes that do not involve; freezing the fish first, or consecutive salt brine and vinegar soaks, you can modify the flavorings; garlic, jalapeno (or habenero for the brave) BBQ, teriyaki, soysauce, whatever you desires. I like this recipe as is, although sometimes I add a little more of all of the called for seasonings.

randy aka bh

[troutman]

now that  sounds good

[repoman]

sounds good to me . i cant wait to get started 
thanks bh