It is good stuff. You can filet the "esosid" and leave those pesky Y bones right in them. Cut the meat up into 1 to 2 inch pcs and soak in a brine solution for 24 hrs drain then soak in white viniger for 48 hrs. Drain this and pack into jar/jars with sliced onion and cover with a vinigar, wine,spice pickling solution. Put it in the fridg for a week and you are good to chow down. The viniger either sofens or disolves the bones?
I will PM you the recip if you would like?
4 to 6 Pickeral (can be done with any white flesh fish, never tried trout)
Filet off the spine and remove the skin. Cut into 1 1/2 inch pcs of fish (or so). Don't worry about the Y bones.
Soak the fish in Brine for 24 hrs (try to stir once or twice?) in a non-metalic container:
Brine-1/2 cup Salt to 2 qt water
Drain and rince then soak in White vinegar for 48 hrs
-4 cups cider vinegar
-2 cups white wine
-1 to 3 cups sugar (orig recip called for 3 and it was too seet for me, so I am down to around 1 or less)
-1 Tblsp Whole Allspice
-1Tsp Whole Coriander
-1Tsp whole musterd seed
-1Tsp whole dill seed
-0 - 1 Tblsp red pepper flakes (depending on hot preferences)
-1 or 3 red onions sliced
-?sprigs of dill (or more dill seed)
Bring vinegar, sugar and spices to a boil and "low" boil for 5 min. Allow to cool, strain out spices and add wine.
Slice onion and crush garlic cloves. In glass or plastic container/s pack fish and onion (alt) with garlic and dill (I put in 2 cloves garlic and 1 dill flower per qt jar). Cover with strained pickling solution and refridge for 1 week.
Every time I tweek the recp a little more looking for the perfect pickel
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