Pan-Fish Hors d'oevers

[Salmonsmoker]

Pan-Fish Hors d'oevers

Start with 20 to 30 pan fish fillets.

You also need:

1 Cup Flavored Vinegar (I have sevral recipes if you are interested.)
1 Cup of water
1/4 cup of seasoned salt (again I have recipes)
1 Cup of Sour Cream
1 Cup of Mayo

Mix the vinegar, water, and seasoning salt in a pan and heat to a boil. (I have used cold brine but it makes the fish tough.)

While this is heating, cut the fish filets into 1" pieces. and place them in a jar.

Pour the boiling brine over the fish and shake gently to insure all fish pieces are in brine.

Put a lid on the jar, and set aside to cool, then, remix and refrigerate overnight.

Next morning,

Drain the fish.

While they are draining, Mix sour cream and Mayo.

Layer the mixture and the fish in a serving bowl.

Serve as an hors D'ovevers on crackers.

Most Excellent.

Salmonsmoker

[Salmonsmoker]

I made up a batch of these tasty things for a party - also took a batch to work. At both, they where a major hit.

I found that a fresh onion - shaved into thin slices and added to the brining process was an excellent addition. The onion gives the final product a crunch. Also, the addition of 1 TBSP of sugar made a subtle flavor improvement.

This is an excellent use for summer pan fish. Non-fishing people don't believe that they are Bluegills, Crappies, Bass and Perch that we catch on our local fishing trips.

Enjoy

Salmonsmoker

[Salmonsmoker]

I've used Crappies in this recipe and they work very well.

Salmonsmoker

[knockoff64]

I have some walleye fillets from last year to use up, what do you think?

P.S. start with uncooked fish?

[Salmonsmoker]

Knockoff64,

The Walleye from the freezer will work fine. First, after a year in the freezer there may be some freezer-burn. Trim it off. Then cut the filets into chunks and proceed.

Yes. Use uncooked fish. The hot birne both cooks and pickles at the same time. It will work with cold brine. The fish will become "cooked" - in that they look like cooked fish because the vinegar and salt has the same effect on the meat protein as cooking - however, cold brine makes tough fish. Hot brine sets the protein enough that it stays tender.

After taking the pickled fishes to a party one time, I regularly get requests for that.

Let us know how the Walleye turns out.

Salmonsmoker

[knockoff64]

Thanks I will let you know, I may try it at the Muskegon outing!

[NEMichsportsman]

Salmonsmoker-

Looking for the flavored vinegar???

Thanks

jp

[Salmonsmoker]

Splitshot,

Experiment with some Suckers. When you have a taste that you like, then use the Gills (or other pan fish.) They make a wonderful party treat.

Salmonsmoker

[Salmonsmoker]

NEMichigansportsman.

In the "Others" forum, I brought forward a recipe for Flavored Vinegar's that was posted last year.

Give it a try and let us know how it turns out.

Salmonsmoker

[ice fishin' nut]

Hey SS,

I've never been very fond of eating bass because of their strong flavor, but might consider trying this recipe with them if you think that they wont make the dip too harsh on the taste buds......

I've been doing alot of bluegill fishing, and have had great success. I always come up with a few bass, but have been throwing them back. This might be a way to utilize them.

[ice fishin' nut]

Hoping you will see this SS....:D

[Salmonsmoker]

IFN,

I have used this recipe with bass. Most people will not notice the difference in flavor.

If you experiment with different amounts of vinegar, salt, spices you can compliment the bass flavor.

Salmonsmoker

[ice fishin' nut]

Ok, I'll play around with it. Thanks for the info.:D

[Salmonsmoker]

IFN,

I have been swamped with some other projects. Now that they are mostly done, I can get back to what I like to do.

Salmonsmoker.