SUNDAY’s Sampler Platter – (imagine that).
Anyone ever tried it ? I just did last night. I don’t really like herring so I was was turning my nose up on this one. But ooo la la it tasted so fresh, non-fishy and lemony It was hard to get the nerve to take the first bite but it was darn good. Plus it looks very purty in the jars.
Pickled Bluefill Recipe
(Recipe can be cut into half)
4 lbs. fish fillets
1 c. salt
4 c. water
4 c. white vinegar
1 c. white sugar
1/2 c. brown sugar
5 tbsp. pickling spice
1 med. onion, sliced thinly
1 lemon sliced
All the fish should be filleted and frozen for three days in order to insure parasites are killed. Thaw and cut large fillets into 1/2-in. strips.
In a large stainless-steel crockery or plastic container, mix salt, water and add the fish. Store in a refrigerater for at least two days (longer wouldn’t hurt). Drain, then cover the fish with white vinegar for another day in refrigerater.
For the brine, combine in a saucepan two cups of white vinegar, sugar and pickling spice. Bring to a boil. Place in refrigerater until cool. Alternate layers fo fish and onion slices in quart jar, pour brine over the fish, cover and refrigerate for two weeks.
Put it on crackers and crack open a beer. Delish!
Laugh, learn and liven up your taste buds!