Lake Latoka Recipes
Do you have a favorite fish recipe to share? We are especially interested in Northern Pike recipes as Latoka is full of them!
Send to Chris Block at email@example.com or call 651-307-7663 for inclusion here.
Pickled Fish Recipe 1
Provided by Wayne Siffing – September 2004
1 quart fish cut in pieces
Cover in crock with: 1 cup white vinegar and 2/3 cup pickling salt.
Let stand in refrigerator 5 days (covered). Remove and rinse in cold water till water is clear. Cover with cold water and let stand for 1 hour. Drain well
1 cup white vinegar, 1 cup sugar, ½ cup white wine or sherry, 1/8 cup pickling spices
Heat solution till sugar dissolves (do not boil). Let cool. Put fish and as many onion slices as you want in layers in quart jar. Pour solution over all till jar is full. Cover and keep in refrigerator. Ready to eat in 24 hours. Keeps a long time.
Pickled Fish Recipe 2
Provided by Audrey Gunderson – February, 2004
Make up brine by mixing water and enough pickling salt to float an egg.
Put cut up pieces of fish in brine mixture and let soak in the refrigerator for 48 hours (I use a 5 qt. Ice cream pail).
Discard the brine mixture and cover the fish with Heinz White Vinegar and let soak in the refrigerator for 24 hours.
Discard the vinegar and layer the fish with onion slices in the 5 qt. pail and cover with the following mixture:
9 cups Heinz White Vinegar, 12 cups sugar, 12 bay leaves, 6 tsp. Peppercorn, 3 tsp. Cloves, 15 tsp. Pickling spice, 3 tsp. whole allspice. Boil mixture for 8 minutes, cool and add 1 cup of Silver Satin White Wine. Pour over fish and onion slices, put lid on pail and let soak in the refrigerator for 2 weeks. Ready to eat.
Transfer into clean glass jars for ease of handling and gift giving. Keep refrigerated.
Pickled Northern Recipe
Provided by Jean Weiss – October, 2004
Cut fish into bite sized pieces. Soak fish in canning or pickling salt water for 48 hours in refrigerator. Salt water should be strong enough to float an egg. Drain and discard salt water then cover with white vinegar. Soak for 24 hours then drain and discard vinegar.
Bring to boil:
3 cups white vinegar, 4 cups white sugar, 2 Tlbs. Pickling spices
Cool mixture then add 1 cup White Silver Satin wine
Slice 1 large onion and layer fish and onion in jars. Fill each jar with brine and put lid on.
Keep refrigerated. Ready to eat in about a week.