Jackfish brine/canning recipe's - Manitoba Fishing Forum - The Premier Fishing Forum Of Manitoba
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Old 03-30-2020, 01:08 PM   #1 (permalink)
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Default Jackfish brine/canning recipe's

Looking for a recipe if your willing to share that would be great... Thanks in advance.
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Old 03-31-2020, 05:19 PM   #2 (permalink)
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I Think I got most these off this site a few years back....I don't know if this is what you mean....

This recipe has two phases and is at least three genrations old and makes an excellent product.
1st phase
1 qt. fish
1/2 cup salt
Cover with cider (white) vinegar. Let stand in fridge
for 6 days.

2nd phase

Wash fish in water to remove 1st brine. Mix 2 parts cider vinegar to 1 part sugar. Add 1 teaspoon pickling spice. Add 1 medium sliced onion. Cover with brine solution. Fish should be ready in about 1 week.
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Fish, skin and fillet
5/8 c. iodized salt
White vinegar
1 c. sugar
2 c. white vinegar
1 tbsp. mixed pickle spices
Thin sliced onion
Dissolve salt in enough white vinegar to cover 1 quart of fish pieces. Cover and refrigerate for 5 days. Turn or shake several times a day. After 5 days, rinse in cold water. Soak in cold water for 30 minutes. Drain. Cover with the following brine: 1 cup sugar, 2 cups white vinegar, 1 tablespoon mixed pickles spices, thin sliced onion between layers. Ready in 4 or 5 days.

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* 8 fillets
* 100 ml distilled white vinegar (12 %)
* 200 ml sugar
* 300 ml water
* 2 red onions, peeled and sliced
* 1 teaspoon allspice berries, crushed
* 1 bay leaf
* dill sprigs

1. Soak the fillets in plenty of water overnight.
2. Bring white distilled vinegar, sugar and water to the boil.
3. Remove from stove and cool the liquid.
4. Add red onion, allspice, dill sprigs, and bay leaf.
5. Wipe the fillets dry before cutting them into chunks (15 mm or 0.6").
6. Put the herring chunks into a large glass jar.
7. Pour over the cooled liquid.
8. Keep in a cool place for 24 hours before serving.

Enjoy with rye bread and hard boiled eggs.
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Cut fillets into squares, about the size of pickled herring pieces. Place fillets into crock or glass jar with brine for 24 hours. (do not use plastic)
Brine: cup salt (not iodized), to 1 quart water. Stir until salt is dissolved. Cover fillets completely, large batch may need 2 brine mixes.
Stir with plastic or wooden spoon once or twice during the 24 hour period.
Drain off brine after 24 hours and discard. Cover with white vinegar for 12 hours. (if this goes over 12 hours, it should not be a problem). During the 12 hours, make the following pickling solution:
Pickling Solution:
4 cups white vinegar
3 cups sugar
1 cup Silver Satin Wine (do not substitute)
2 raw onions (sliced thin)
cup pickling spice
Method: Dissolve sugar in white vinegar, heat then cool, (do not boil). After it cools add Silver Satin Wine, onions and pickling spice. Bring to a boil then cool. (Do Not Add Warm Solution to the Fillets!)
Drain off vinegar and discard. Put fish back in large jar or crock with pickling solution and cover. After 2-3 days, pack fish in smaller jars, add enough pickling solution to cover fish, then cover jars. Keep refrigerated at all times.
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