If you enjoy pickled herring and can put your hand on the fresh fish, here is how to pickle it.
I start with 20 lbs of fresh herring (picked up at Victoria Fishermans Helping Kids with Cancer) www.fhkwc.ca
After filleting I ended up with 9lbs of fillets
Brine of 1 part salt to 20 parts water (1 cup salt for 20 cups of water)
8 medium red/yellow onions
4 tbsp allspice
For the pickle:
• 4 cups water
• 6 cups white vinegar
• 1 cup sugar
• 4 tsp allspice
• 4 bay leaves (or 1 California Bay leaf)
• 2 tsp grated ginger
• 1 tsp mustard (ground or seed)
• 2 tsp horseradish
• 1 tsp peppercorns
• a pinch of ground cloves
Cover the fillets in a brine of 1 part salt to 20 parts water (1 cup
salt for 20 cups of water for 9 lbs. of herring fillets) and let sit in the
In a large pot, over medium heat, combine 4 cups water, 6 cups white vinegar, 1 cup sugar, 4 tsp allspice, 4 bay leaves (or 1 California Bay leaf), 2 tsp grated ginger, 1 tsp mustard (ground or seed), 2 tsp horseradish, 1 tsp peppercorns, a pinch of ground cloves. Once the sugar is dissolved, let cool.
The next day, rinse brined herring.
Slice up the onions
In a jar (I used a combination of pint and quart wide mouth jars), alternate layers of herring and onion, toss in some allspice as you go. Don’t pack the jars to tight.
Top the jars with the pickle. Screw on lids and refrigerate
Refrigerate for a couple of days before eating.
Dry Brine Smoked Salmon
Dry brine mix:
- 4 cups of dark brown sugar
- 1 cup of rock salt or Kosher Salt
- 1 Tbsp Crumbled Garlic flakes
mix and multiply relative to the amount of salmon. Place serving size pieces of salmon, skin side down on the bottom of a plastic bucket and sprinkle enough of the dry brine mix to just cover the flesh of the salmon. Continue to layer salmon in the bucket, again, skin side down, and apply the brine mix to each layer until all of the salmon is in the bucket.
Store in cool area (40-60 degrees) for 4 to 10 hours depending on thickness of pieces.
Add 1 container of Apple Juice, mix and free up salmon pieces from brine syrup, let sit for a half hour to an hour.
Rinse each piece of salmon with cold water and pat dry and place on smoker racks. Allow the salmon to air-dry for at least one hour. The longer the fish sits on the smoker rack, drying, the deeper the “glaze” or color of the final product.
Smoking: Begin smoking, adding smoke chips every two hours. Three to four pans – Wood chips such as alder, apple or cherry seem to give the best flavor.
Depending on outside temperatures, begin checking the salmon after four hours. This is a critical part of the smoking process. Temperatures and individual heat from smokers will affect the cooking time. Also, do your smoking outdoors to prevent fire. Successful batches of smoked fish are usually removed from the smoking process when the fish is considered “cooked” in the early stages. Caution: Do not overcook. Overcooked smoked salmon is dry and hard. Also, overcooking a northwest salmon borders on a criminal offense.
Cook Octopus 2½ hours at 325′ in a bake dish with a some water. After cooling, skin save the suckers and thinly slice the cooked octopus.
- 1 2/3 white vinegar
- 2/3 cup white sugar
- Water to taste
- 2 tsp Mirin
- Some Grated Lemon Rind
- ½ tsp salt
Add Marinade Ingredients Together, Bring to a boil, then remove from heat and add the grated lemon rind. Cool. Keep in fridge.
Slice radishes, celery, seaweed, green onions and Cooked Chinese vermicelli (Transparent Noodles). Mix together.
Marinate octopus for an hour then add vegetables & vermicelli.
Keep in fridge.
Don’t use rice vinegar as it goes flat!
Japanese Fish Cakes – a little bit of work to make but very addictive.
- 1 ½ cups scraped fish
- ½ tsp baking soda
- 3 tsp sugar
- 1 egg, beaten
- 1 tsp Mirin
- 2 tsp roasted sesame seed
- ½ cup finely minced carrots
- 2 finely chopped green onion
- 2 tbsp cornstarch – heaping
- ¼ cup canned milk (scant)
- 1 tsp Crown Royal (optional) 2 tsp salt – VERY LAST
- Scrape fish and puree well. Add ingredients in order and continue to puree to consistency of paste. Then add salt and let rest. Knead with hands until stiff. The more you knead the finer the paste. Shape into balls, about the size of a tennis ball.
- Deep fry 350′ – 8 minutes or until golden. Turn over.
Manhattan Clam Chowder
- 5 to 6 sliced bacon, diced
- 1 cup chopped onion
- 2 carrots, thinly slick
- 3 ribs celery with leaves, thinly sliced
- 1 tablespoon fresh parsley, or 1 teaspoon dried
- 1 large can (28 ounces) tomatoes, broken up, undrained
- 1 1/2 tsp. salt
- Black pepper
- 1 bay leaf
- 1 tsp. dried thyme
- 3 medium potatoes, diced
- 2 or 3 cans (6 to 7 oz each) minced clams with juice
- 1 bottle (8oz) clam juice
- 1 tablespoon flour blended with 1 tablespoon melted butter or a little of the bacon grease, optional
Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot. Add remaining ingredients to the slow cooker/Crock Pot; Stir to blend. Cover and cook on low for 8 to 10 hours. If a thicker soup is desired, add flour butter mixture during the last 30 minutes. Serves 4.
Salt fish for six weeks using coarse pickling salt
Meat to meat and skin to skin
Salt fish in layers
Soak in fresh water for 4 hours.
Change and soak for another 4 hours.
Trim fish and skin and cut in small chunks.
2 cups white vinegar
1 ½ cups white sugar
1 cup ketchup
1/8 cup pickling spice
cup sweet Gherkins (cut fine) or sweet relish
Do 3 or 4 time for a gallon
Add sliced onions to taste
Can be stored in glass quart mason jars. Should be used up within 6 weeks