I love the stuff. My mother used to get pickled herring for us but my aunt and grandmother used to make it. Always loved it.
So I have access to a lot of salmon for the next week and I was thinking I'd try to do some pickling. Question is - has anyone done it?
The basic routine is to salt or brine it for a day or more. The next step is the one I'm not sure of. Some people rinse it and start layering onions and pickling brine with the fish, others suggest poaching it for a few minutes to kill whatever worms might be in the fish, which people tell me can be an issue with some fish from the Great Lakes like pike, trout, whitefish, etc. So some people freeze or poach before pickling the fish.
Others don't. I'm inclined to do a really short poaching of the fish, but don't want to ruin the texture. Any suggestions?
The apartment is vinegar heaven at the moment. Just got 35 pounds of plums so I'm making plum chutney while I figure out what to do with the fish. That's on top of the watermelon rind I have in the fridge from a few weeks ago.