Smoking & Pickling Pike

Smoked Northern Pike

Two 4-6 pound northern pike. Clean the fish into fillets but do not remove the skin.Combine the following ingredients to make the dry brine:3 C brown sugar
1 C pickling salt
2 T garlic powder
1 T course ground pepper

De-slime the fish by combining 1 cup vinegar to 1 gallon of water in a large non-metallic container.  Place each fillet in individually and gently rub until there are no signs of any slime left. Repeat process for each piece. If the water mixture becomes over powered with slime prepare a new batch.Thoroughly coat each side of the fillets with the dry cure and place in a non-metallic container. Let sit overnight or for at least 8 hours in the refrigerator.Wash the fillets in cold running water. Pat dry with paper towel. Sprinkle with garlic powder, black pepper and brown sugar.  (additional spices can be sprinkled on depending on your taste) Place on a rack skin side up.  Let air dry for about 1 hour. Place fish in prepared smoker for approximately 2 - 3 hours at 150 degrees. Remove fish from smoker and move directly to a 220 degree preheated oven. Leave in oven for about 1/2 hour to 1 hour. This time may vary depending on the size of your filets.After removing fish from oven let cool to room temperature. Place in fridge for 1/2 day. Place in brown paper bag to retain moisture. Will keep in fridge for up to 2 weeks (if it lasts that long). Smoked fish is great to eat straight from the oven while it is still warm, too.
Smoking tips:Never use any wood that has been painted or treated.Length of smoking will vary with the weather. Colder temperatures and wind can add as much as 1 to 2 hours to the smoking time.When first learning to smoke, don't do large batches. Do several small batches using different spices, smoking times and different flavored woods to learn how you like it best.

Pickled Northern

Prepare fish by filleting into two pieces, skin removed. No need to remove bones. Cut into 1 1/2" chunks. Place fish in a non-metallic container large enough to hold the fish and cover with brine.Brine: 1/2 cup pickling salt to every 1 quart of waterCover the fish completely with brine and let soak for a minimum of 24 hours. Keep cold.Drain brine off fish then cover with white vinegar for at least 12 hours.Drain vinegar off fish. Do not save the vinegar.
Pickling Solution:
4 cups white vinegar
3 cups sugar
1 cup wine (Silver Satin works well)
2 raw onions sliced
1/4 cup pickling spice.In large kettle, dissolve sugar  with vinegar while heating. (Do not let boil)  Once sugar is dissolved let cool. Add wine, onions and pickling spice. Place back on heat and bring to boil. Remove from heat and let cool, again.Place fish in jars adding onions from solution as desired. Top off jar with pickling solution-enough to cover fish. Cover jars and refrigerate. Let stand approximately one week before eating. Peak flavor will be reached in about 2 weeks.

BOB JOHNSON’S PICKLED FISH

Prepare pike filets; Remove rib bones. Do not worry about the "Y" bones they will soften during the curing process. Cut fillets into bite-sized chunks. Place fish chunks in a glass bowl.Brine Solution: (enough to do 1 - 1 ½ pounds of fish)1 cup picking salt
6 cups of soft or bottled water
Combine salt and water. Stir until the salt has dissolved.Add the fish chunks to the brine. Cover the bowl with plastic wrap and place in the refrigerator for at least 12 hours.After brining, rinse the chunks with cold tap water. Place the chunks back into the bowl pour white vinegar over the fish, filling the bowl. Gently stir the chunks, cover the bowl with plastic wrap and refrigerate for another 12 hours.Discard the vinegar and rinse the chunks with cold water. Fill your quart or pint glass jars with the fish chunks. You can add white onions and pimento for added taste and color.Pickling Solution: (enough to do 1 quart of fish)Estimate how many quarts of fish you are making and adjust this recipe accordingly.
½ cup granulated sugar
½ cup distilled water
1 cup white vinegar
1 tablespoon + 1 teaspoon pickling spices
2 - 4 clovesMix all the ingredients together and bring to a boil. Reduce the heat and simmer for 10 – 15 minutes. Let cool to approximately 170 degrees Fahrenheit. (use a candy thermometer to determine the heat)Pour solution into the jars, covering the fish. Seal the jars, and refrigerate for 5 days before eating. Shake jars once while they are curing. This fish is good for 6 weeks.This pickling recipe also works with hard boiled eggs.