|
|
|
|
Remove skin from fish fillets and cut into 1 inch cubes. Pack into 1 pint jars, leaving room for liquid.
Put on canning lids. Place in pressure cooker. (Do not submerse in water - approximately half covered). Cook for 90 minutes at 10 lbs. Remove from heat and let stand till cool.
Remove skin and fillet fish into pieces no smaller than 1 inch square. Place in glass or earthenware crock. Add 5/8 cup non-iodized salt per quart of fish. Cover with white vinegar, stir lightly daily. Let stand for 5 days. Pour off liquid. Rinse till water is clear.
Add 2 cups sugar, 1 quart white vinegar, 1 quart white port wine, 1/3 cup pickling spice (Wagner's or Spice Island brand), 2 medium Bermuda onions, sliced. Let stand for 5 days; stir lightly daily.
Keep refrigerated. Cover crock with saran wrap. Makes 3 quarts.
HOME |
BEST TIME TO
FISH |
RATES - TIME SCHEDULE - FISHING
LICENSES - SPECIAL EVENTS
DIRECTIONS
|
WRITTEN DIRECTIONS |
MEET OUR CAPTAINS
|
RECIPES
| GREAT LAKES
SALMON & TROUT DESCRIPTIONS
SPRING PICTURES
| SUMMER PICTURES
| FALL PICTURES
 |
MAKE
YOUR RESERVATIONS
TODAY! |
