I know you guys are all about hunting but here is a recipe for pickling fish that can't be beat. I use panfish so when it is done I can just pop it on a cracker and sit down with a cold beer. I always put a few garlic cloves in with them and when the fish are gone eat the garlic and onions.
STEP 1
1 1/2 LB FISH (CUT TO BITE SIZE PIECES)
6 CUPS WATER
1 CUP PICKLING SALT
REFRIGERATE 12 HRS OR OVERNIGHT AND THEN RINSE
STEP 2
COVER IN WHITE VINEGAR FOR 12 HOURS OR OVERNIGHT AND THEN RINSE
FISH BRINE (SHOULD BE MADE AHEAD)
BRINE RECIPE
1 CUP WATER
2 CUPS WHITE VINEGAR
1 CUP SUGAR
2 TBS PICKLING SPICE
1 1/2 CUPS WHITE PORT WINE (CAN ADD AT FINAL PREPARATION IF ALCOHOL IS PREFERRED OTHERWISE THE ALCOHOL EVAPORATES)
OTHER INGREDIENTS IF PREFERRED (I.E CAYENNE, GARLIC, ETC)
COMBINE AND BRING TO A BOIL. LET SIMMER FOR 15 MINUTES.
LET COOL
FINAL PREPARATION
LAYER CURED FISH AND ONIONS (AS PREFERRED) IN JAR(S). (I USE GAL JAR)
COVER WITH COLD BRINE.
LET STAND IN REFRIGERATOR 10 DAYS.
I'LL BE YOU'RE EATING IT BEFORE THE 10 DAYS ARE UP
