Fish Assassin
Crew Member
Anyone want to sample before trying to make to their own, pop by I have a gallon bottle ready and open. YUM.........
Pickled Salmon Recipe
- Thread starter high tide
- Start date
spring fever
Well-Known Member
Use 1/2 to 1 tspoon per 500 ml jar. I thought I would try one with dill but I wasn't going to combine it with pickle spice-just dill by itself as I thought the pickle spice might mask the dill.
Gear'n'beer!
Well-Known Member
I got inspired by this thread, my dad always made pickled salmon but I never have. Pickling Salted up some coho, red spring and white spring yesterday. They are pickling now. Let you know on the weekend how they turn out
Barnacle Bill
Well-Known Member
Been over 2weeks now, how about some comments on how they turned out?
Gear'n'beer!
Well-Known Member
Hey bill, it's delicious but I think it needs to sit a bit longer yet......stay tuned
Fish Assassin
Crew Member
I can't stand the taste of the rind from the lemons and limes....... I have a gallon of pickled halibut and a gallon of pickled spring if you'd like some....... Next batch just onions 
Gear'n'beer!
Well-Known Member
I didn't put any lemon in mine either.......but that was just because the gin and tonics used my stock up......what kind of flavour don't you like with the lemon Owen? I was going put lemon in next time. I do agree with the onion, can't put enough of that in, super delish
Fish Assassin
Crew Member
Spring Fever uses lemons and I knew he also tried lime leafs so I thought I'd use lemons and limes...... I can't stand the taste of rinds on a good day but on my fish..... No thanks,
Ill put together a bag for anyone wants to come sample some......
Next batch onions, peppercorns and a couple garlic gloves
Ill put together a bag for anyone wants to come sample some......
Next batch onions, peppercorns and a couple garlic gloves
Fish Assassin
Crew Member
All gone...... Split between four families
Gear'n'beer!
Well-Known Member
Well took a jar of pickled salmon to work and coworkers went ape$hit over it......most notable was rockdog the (now) pickled salmon addict.....couldn't get enough, just hoovered it down his gullet. I just laughed but it was nice to get such a good response from the guys.
So thanks everyone, this ones a crowd pleaser
So thanks everyone, this ones a crowd pleaser
7Deuce
Active Member
After sitting on the sidelines of this thread, I'm finally in. Got a batch brewing in the fridge as we speak.
For a guy that hasn't ever pickled a single vegetable, pickling salmon seems sketchy as all hell but I'm sure it'll be fine. I'm guessing it will take a good week before I have the courage to try mine.
For a guy that hasn't ever pickled a single vegetable, pickling salmon seems sketchy as all hell but I'm sure it'll be fine. I'm guessing it will take a good week before I have the courage to try mine.
spring fever
Well-Known Member
Took 20 jars to Baja-so they are now 2 months old-lots of onions a little lemon-placed in some sour cream--UNBEATABLE!!!
7Deuce
Active Member
Ok so I opened and tried my first batch of pickled salmon which I think is pretty good.
The surprising thing is that my 3 and 4 year olds think it's amazing and pretty much polished off a whole pint in one sitting. They are pretty adventurous eaters but even I didn't see that coming
The surprising thing is that my 3 and 4 year olds think it's amazing and pretty much polished off a whole pint in one sitting. They are pretty adventurous eaters but even I didn't see that coming
Thanks for the tips F A and Springfever.
I did a few modifications to this recipe, being some was big spring, I salted heavy for two days, then soaked in water for 1/2 hour before cubing and making mixed brine.
I did add ginger and garlic along with the pickling spices too.
ITS TERRIFIC !!!!!
H T
I did a few modifications to this recipe, being some was big spring, I salted heavy for two days, then soaked in water for 1/2 hour before cubing and making mixed brine.
I did add ginger and garlic along with the pickling spices too.
ITS TERRIFIC !!!!!
H T
spring fever
Well-Known Member
Glad you liked it-Nice thing is if you stick to the basic recipe you can add a few different spices to individual jars to see if you like it-without wrecking the whole batch. It is definitely a crowd pleaser in Mexico-not many jars left so will try dorado or tuna.
Fish Assassin
Crew Member
And it happening...... Pickled Tuna & Pickled Salmon started for the holidays this afternoon
Halibut will be pickled tonight
Halibut will be pickled tonight
