Shotgun Red's Pickled Fish
Posted: Tue May 15, 2018 22:41
I stumbled on this recipe while watching YouTube. Shotgun Red claims its the best in the world. I don't know if this is true or not but I will admit its the best I've ever tasted and it so easy to make.
To make, just get nearly a gallon of fish fillets and layer them in a gallon container alternating fish then salt using about 2 2/3's cups of salt. Once your fish and salt has been added fill the container with vinegar and leave for 5-6 days shaking the container every day or so to be sure everything gets worked into the meat.
On or about the sixth day remove the fish and rinse the salt off them and place in a container of water and let soak for an hour. You will find the fish has stiffened up nicely.
Next make a sweet pickle brine using using 8 cups vinegar and 7 cups sugar and 1/3 cup pickling spice and a quarter cup white wine. Bring this to a boil then let it simmer for a few minutes then refrigerate to cool the pickle. (Probably best to do this the day before you rinse the fish to give it ample time to cool) Once the pickle has cooled and the fish has been rinsed and soaked for an hour slice some onions and using alternate layers fill a gallon jar with onions and fish till the container is filled. Once filled, cover the mix with the sweet pickle brine and place in the refrigerator for at least a day. After a day its good, after two its great and you`ll regret not making more.
Everyone who sampled this loved it. Even people who said they didn't eat fish. Had several people wanting to buy a quart and one even offered to trade a quart of moonshine for a quart of these pickled fish. I surely don't know if these are the best in the world but they are the best I've ever tasted and I'll be making more for sure.
Also, if you have extra brine don't pour it down the drain just slice some onions and fill jars with onion and cover them with this sweet pickle. These are delicious on their own.
To make, just get nearly a gallon of fish fillets and layer them in a gallon container alternating fish then salt using about 2 2/3's cups of salt. Once your fish and salt has been added fill the container with vinegar and leave for 5-6 days shaking the container every day or so to be sure everything gets worked into the meat.
On or about the sixth day remove the fish and rinse the salt off them and place in a container of water and let soak for an hour. You will find the fish has stiffened up nicely.
Next make a sweet pickle brine using using 8 cups vinegar and 7 cups sugar and 1/3 cup pickling spice and a quarter cup white wine. Bring this to a boil then let it simmer for a few minutes then refrigerate to cool the pickle. (Probably best to do this the day before you rinse the fish to give it ample time to cool) Once the pickle has cooled and the fish has been rinsed and soaked for an hour slice some onions and using alternate layers fill a gallon jar with onions and fish till the container is filled. Once filled, cover the mix with the sweet pickle brine and place in the refrigerator for at least a day. After a day its good, after two its great and you`ll regret not making more.
Everyone who sampled this loved it. Even people who said they didn't eat fish. Had several people wanting to buy a quart and one even offered to trade a quart of moonshine for a quart of these pickled fish. I surely don't know if these are the best in the world but they are the best I've ever tasted and I'll be making more for sure.
Also, if you have extra brine don't pour it down the drain just slice some onions and fill jars with onion and cover them with this sweet pickle. These are delicious on their own.