Pickeled Salmon Recipe

[Maurice]

Looking for a pickled salmon recipe, I had this a while back and it was excellent and I never got the recipe. If anyone knows of a good pickled salmon recipe similiar to pickeled herring I would really appreciate it.

[curado]

i am interested too

[Anonymous]

Go to epicurious .com or Recipes .com and look it up.Years ago they sold it at Costco.It was Pickled Sockeye. Just like pickled herring which is excellent also.I'll find the recipe and print it up.I have it somewhere.

PICKLED SALMON RECIPE

1 pound salt
1/2 gallon water
1 pound salmon fillet (cut into 2" pieces)
1 teaspoon mixed pickling spice (tied up in a cheesecloth bag)
1/3 cup sugar
1 1/2 cups white vinager
1 medium onion,sliced into thin rings
1 bunch of fresh dill,coarsley chopped
In a large bowl thoroughly dissolve salt in cold water.Add salmon pieces and brine in the reefer for 45 minutes.Drain and discard brine.Return drained salmon to bowl and store in the reefer.
2. in a saucepan bring pickling spices,sugar and vinager to a boil.Remove from heat and cool.Pour over salmon and stir.
3.Mix in onion and dill,cover and store in reefer ,stirring occasionally,for 3 days until cured.Keeps up to 1 week in the reefer.I prefer a lil more picklin spice.

Good luck and good eating.This is for 1 pound of fish. You can double or triple recipe if needed.

[curado]

i will try it

[racfish]

White sweet onions are my favorite to use.Maui onions or Mayan onions or Walla walla Sweets.Let me know how it is or save me a piece.

[curado]

i got some fresh sockeye i could use

[racfish]

Stop bragging about your sockeye you lucky guy.Hehehe.Just teasing.Sockeye is best for pickled salmon allthough I bet The pinks would pickle well too.

[Bodofish]

Pinks not so good for the pickling. Socks are the only ones that are any good for pickling as they are the dryest, least fatty. Next may be a medium sized coho, just bordering on a red skin. The fat spoils very easily and isn't protected by pickling.

Side note, I've never brined the fish before pickling, I've always dry salted the fish for a few weeks/months then removed from the salt and re-hydrated. Then into the pickling..... Looks like a tasty one. I've never done the small quantities before, always a few pallets of 5g buckets at a time. Good stuff, love it!

And yes Rac, my fish plant was Kosher. =) gotta cover all the bases.... =)

[Anonymous]

Never get in the way of a table of pickled herring if I'm in the room.My Bubbe (granny in yiddish) made real good pickled herring.They use a different type of herring then we have here. These are large herring,high in omega3 .They were richer and fattier meat then ours.

One other FYI is dont use aluminum pans for brinning .They must be glass or eathenware.

One other thing I make from the Greek side of my family is Take a white or calico king and salt it for a few days in the reefer ,rinse it well and put in jars.Add to that orange,lemon juices,olive oil,and let sit refrigerated for a week.Then eat.

[Bodofish]

Now that sounds good!!!!! =)