Hors D'ourves made from pan fish

[Salmonsmoker]

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If you have ever decided that marinted Herring were far too expensive to purchase, and if you have pan fish in the freezer and want to serve them up in a way that will gain many compliments, try the following:
Mix up the following:

1 Cup flavored viniger,(If you are interested have a good recipy for
making yourown)
1 Cup water,
1/4 cup seasoning salt, (again, I have an excellent recipy if you are
interested.)
Bring to a boil.

While the brine is heating, take a package of panfish fillets, and -
using a pair of scissors - cut the fish into 1in sq pieces. Place the
fish pieces into a jar, and pour the boiling brine over them. ( I tried
cold brine. It cures the fish but also makes them tough.) Put a lid on
the jar and let it set outdoors over night.

Next day, drain the fish.

While they are draining, mix equal parts of sour cream and Mayo.

Place a layer of the mixtrue on the bottom of a serving bowl, then add a
layer of fish, then more sourcream mixture, then more fish. Keep this up
until the fish are all covered. Serve them with crackers as an hors
d'oeuvers. They will dissappear within a short time.

Salmonsmoker

[Salmonsmoker]

Making current

[ice fishin' nut]

Ok SS,,,

I made 2 quarts of the fish, and am draining 1 quart as I type. I made sure to thouroly(sp?) Clean and put the jars in hot water along with the canning lids before packing and pouring the brine over. Both of the jars sealed!!! Is it possible that they will keep?? As in "canned"????? Have you ever tried this before???? If not, I might give it a try,,, maybe wait about a month and then open it...

[Salmonsmoker]

IFN,

I have never tried canning them. Always just make up a batch as needed. Certainly, they can be canned because they are available in the store. Pressure canning as described in the ball blue book would make them mushy. Don't know. They will keep in the brine/vinegar mix for a very long time.

Let me know how they turn out.

[ice fishin' nut]

The batch that I drained and mixed up was fantastic!!!! The wife and daughter tore them up!!!! Will let ya know about the other jar. gonna try and wait for about a month before opening it, if I can keep the family away from them!!!!:D

[Salmonsmoker]

IFN,

Once i started using that recipe for our pan fish, that is how we use most of them. It is excellent and they do go fast when people start eating them.

Glad your family liked them too. That makes it very rewarding when other people like the meals and/or dishes that we prepre from fish and game.

[Fishlord]

Thanks Salomsmoker
Tryed the receipt and it turned out OK! Would you be kind enough to share the receipt for the seasoned salt and the viniger too? I could really get into this. I tryed the first batch on some old bass i had in the freezer and it was tasty but was justa little flat. I di rise my fish prior to covering with mayo and sour cream.
fishlord

[Salmonsmoker]

Fishlord,

Look in the "Others" forum. I brought both recipies forward for you. Enjoy and let us know how it turns out.