pickled walleye? advice?

[stealth3350]

so me and a few guys brought back our eyes from low.. we decided to pickle them and try something different.. got the recipe of here but failed to realize to freez for 48hrs.. they were only froze for 12-16 hrs. and are on day 2 in the brine.. is there anything else i can do to ensure safe fish to eat and does low have problems with tape worms? i know i know why pickle walleyes. but would i be ok to finish the recipe and eat them

[walleyehunter80]

never should have wasted your walleye by pickeling them! Nothing better than shore lunch.

cant help you on the process

[stealth3350]

the thing is i go every weekend to low.

[goose89]

Personally, I'd throw em back before I'd pickle walleyes. If I had a 100#s of sirloin, I wouldn't boil it just because I had so much. I'd rather have some friend and / or family over for a big walleye fry.

To each thier own thown. Not sure anyone's gonna have any tapeworm stories from LOTW walleye. lol. Good luck.....................

[stealth3350]

ok let me rephrase what i did here.. after the fish is filleted with electric knife . u have 1 whole side of the fish. when the skin is removed u have a slab of meet with half the rib cage. so when u cut the the rib cage out and save the back strap. u have a nice chunk of meat with rib bones that is what im pickling, instead of wasting all that meet with little bones.. does this make more sense NOW!

[WingDing2]

a little bit...

[icefishermen]

you should have no problem the vinegar should kill and cure anything

[goose89]

does this make more sense NOW!

Yes!! Totally!! I don't know how I didn't get that from the first post. My bad..........good luck.........

[YiGGiN4SLoBS]

pickled walleye.... are you from iowa? No one from Mn would EVER do that!!

Just teasin ya-

like that last guy said, i would think vinegar would kill most organisms but im definantly not an eye pickler

[Walleyehooker]

Freezing is to make sure you kill any parasites or bacteria etc. You will be fine. Not many pickle walleye but hey if you want to try something different go ahead.Not much different than northern.

[stealth3350]

cool i thought it was ok.. just wanted opinions.. allso isnt that a good idea to use that part of the fish with the rib bonesjust to pickle? those are nice chunks of meat and if this works im wasting no part of the fish..that is awesome

[mixxedbagg]

I don't know if I'm giving sound advice, but I'd eat them. Maybe slug back some whiskey if you do!

[walleyehunter80]

I think its a great idea to not waste that part, whatever you do with it. let us know how it works

[Twisted]

I rarely freeze my fish before pickling & pretty sure that I don't have worms.

I say pickle away. I prefer the texture of sucker for pickling but would have no quams about tossing some walleye in the jar. I've smoked walleye also & caught some flack over it but it's my fish & my taste preference so prepare it how you wish.

Good luck & enjoy!

Twisted

[Boar]

good luck on the picklin' stealth, i do hope your are from N. dakota. every weeknd to LOW.....possession laws in MN... I'd like to try pickled burbot myself, good luck on the prossess, let us know how it turns out. boar

[JPowell]

i know i know why pickle walleyes.

Exactly...save it for the slimmers.

JP

[Iowabrewcrew]

pickled walleye.... are you from iowa? No one from Mn would EVER do that!!

Just teasin ya-

like that last guy said, i would think vinegar would kill most organisms but im definantly not an eye pickler

Here now! How do we get labled with the "pickling tag"?

[Shallow Runner]

Like most, I don't pickle walleye's. However, I do pickle northern. I don't take any bones out, as the vinegar and wine brine will dissolve all the bones. It does take a couple weeks, but is well worth the time.

[jerkbait]

Anyone ever pickle tulibees? Neat idea with the burbout Boar, another option to try.

[Ballyhoo]

I don't see anything wrong with pickling them. The better the ingredients, the better the finished product. Same way with smoking. I would rather have smoked walleye than any other fish. If you fish every weekend, you need to do something with it.

[stealth3350]

yes i only keep my legal limit and have aq couple kids and awife.. so as much fish as i catch i have the neigbors over and deep fry them in the heated garage man cave.. they all love it. but using the rest of the fish for pickling is a great idea hopefully.. ill let every one know how it turns out.. heck if u are up in zipple bay stop by and try some bring your own beer!! lol yes i drive from applevalley every weekend.. my wife gets a little sour but i tell her i dont fish in the summer so i have an excuse.. plus i let her get a chighua dog if thats what u call the dumb thing,he plays well with my doberman. lol

[Walleyehooker]

Ive never pickled tullibee and dont know any one that has.I suppose you could but I put the oily fish in the smoker.

[jerkbait]

Tullys were just a thought. Are the pickled herring that a person buys in the store an oily fish? That is what got me thinking about tullys.

[YiGGiN4SLoBS]

Here now! How do we get labled with the "pickling tag"?

U saw the "just teasin' ya" part of the quote didnt ya? I was just teasin' all the iowegians to...

[FishLocker]

This is a Tulibee recipe, but I have used it for Bass, Sheepshead, and Northern (boned...may have to wait longer than 5 days to disolve Y bones if left in)

Summary: Keeps for 6 months in the fridge. DO NOT use metal cooking utensils for steps 1-4 of recipe

Directions:

1. Cut fish into 1-2 inch pieces 1/4- 3/8" inch thick

2. Salt water mixture: use pickling salt, not table salt.

Mix: 1 qt water to one cup salt and soak fish 24 hours in fridge

3. Drain and rinse next day

4. Cover fish in white vinegar 24 hours in fridge

5. 3rd day drain, pack fish and raw onions in sterile jars packed tightly

(optional: you can put 2-3 red chili peppers in each jar for added

color and zip)

6. Then add brine after it has cooled to room temp. Refrigerate 5 days

before eating.

BRINE MIXTURE:

BOIL 5 MINUTES AND LET COOL (ok to cook in metal pot for this mixture), 2 C. WHITE VINEGAR, 1/2 CUP WATER, 1-1/2 CUPS SUGAR, 2 TABLESPOONS PICKLING SPICES,2 CUPS PORT WHITE WINE (I USE SILVER SATIN)

[fishinglady]

I never have a wast of fish meat the way I fillet them. I do not cut through the rib bones, I fillet over them so I will not dull my knife, and do not have to cut out the rib bones after the side is removed.

[chris63]

Don't know the percentage of people pickling fish in Minnesota.There was a couple (of reported cases)tape worm cases last year.I think your fine with 12 hours freeze time first(0 or colder).The word is 48 hours minimum so next time let em freeze a little longer.BTW,tape worms won't kill you but there not something you want to try-out either!c63