Each Christmas (and occasionally at other times), I do a whole salmon
as Gravad Lax. Recipe is my own which I have developed over time and
with experimentation and I won't claim a scandanavian would recognise
it as Gravad Lax, but it's very much liked by my family. One thing I
do which is unusual (unique as far as I know) is that I very accurately
measure the sugar and salt to match the fish weight, so that when the
fish is ready, it's in osmotic equilibrium and can be left in the
pickling mix without continuing to turn into something resembling a
piece of tough leather.

Anyway, this Christmas I wasn't too well, and although I prepared the
Gravad Lax, it wasn't eaten because I thought afterwards there was a
chance I might have been unknowingly infectious when preparing the fish,
and pickling doesn't kill viruses.

4 weeks later, I still have the fish in pickle. It's been refrigerated
all this time. I opened it, smelled it, and tasted a little, and it
seemed fine. Had some more the next day, and had no ill effects, and
it is very nice. So I conclude from this that it's kept fine for 4 weeks;
I've never previously kept it for more than a week after it was ready,
before it was all eaten.

So my question is - how long should pickled fish like this keep?

--
Andrew Gabriel
[email address is not usable -- followup in the newsgroup]

On Jan 23, 12:35*pm, (Andrew Gabriel)
wrote:
> Each Christmas (and occasionally at other times), I do a whole salmon
> as Gravad Lax. Recipe is my own which I have developed over time and
> with experimentation and I won't claim a scandanavian would recognise
> it as Gravad Lax, but it's very much liked by my family. One thing I
> do which is unusual (unique as far as I know) is that I very accurately
> measure the sugar and salt to match the fish weight, so that when the
> fish is ready, it's in osmotic equilibrium and can be left in the
> pickling mix without continuing to turn into something resembling a
> piece of tough leather.
>
> Anyway, this Christmas I wasn't too well, and although I prepared the
> Gravad Lax, it wasn't eaten because I thought afterwards there was a
> chance I might have been unknowingly infectious when preparing the fish,
> and pickling doesn't kill viruses.
>
> 4 weeks later, I still have the fish in pickle. It's been refrigerated
> all this time. I opened it, smelled it, and tasted a little, and it
> seemed fine. Had some more the next day, and had no ill effects, and
> it is very nice. So I conclude from this that it's kept fine for 4 weeks;
> I've never previously kept it for more than a week after it was ready,
> before it was all eaten.
>
> So my question is - how long should pickled fish like this keep?
>
> --
> Andrew Gabriel
> [email address is not usable -- followup in the newsgroup]

First Hi All, its been quite a while since I posted since I had to
find a new way to read this group because my server dropped News
groups. Its great to be back. Now back to the question.

I have no idea how this is pickled however I make a pickled fish that
is something like pickled herring and I make an ice cream bucket at a
time and then keep it in the refrigerator until gone, the current
bucket has been there for a couple of years (at least) and they are
still great.

Connie TC

On 1/24/2011 9:11 AM, Connie TC wrote:
> On Jan 23, 12:35 pm, (Andrew Gabriel)
> wrote:
>> Each Christmas (and occasionally at other times), I do a whole salmon
>> as Gravad Lax. Recipe is my own which I have developed over time and
>> with experimentation and I won't claim a scandanavian would recognise
>> it as Gravad Lax, but it's very much liked by my family. One thing I
>> do which is unusual (unique as far as I know) is that I very accurately
>> measure the sugar and salt to match the fish weight, so that when the
>> fish is ready, it's in osmotic equilibrium and can be left in the
>> pickling mix without continuing to turn into something resembling a
>> piece of tough leather.
>>
>> Anyway, this Christmas I wasn't too well, and although I prepared the
>> Gravad Lax, it wasn't eaten because I thought afterwards there was a
>> chance I might have been unknowingly infectious when preparing the fish,
>> and pickling doesn't kill viruses.
>>
>> 4 weeks later, I still have the fish in pickle. It's been refrigerated
>> all this time. I opened it, smelled it, and tasted a little, and it
>> seemed fine. Had some more the next day, and had no ill effects, and
>> it is very nice. So I conclude from this that it's kept fine for 4 weeks;
>> I've never previously kept it for more than a week after it was ready,
>> before it was all eaten.
>>
>> So my question is - how long should pickled fish like this keep?
>>
>> --
>> Andrew Gabriel
>> [email address is not usable -- followup in the newsgroup]
>
> First Hi All, its been quite a while since I posted since I had to
> find a new way to read this group because my server dropped News
> groups. Its great to be back. Now back to the question.
>
> I have no idea how this is pickled however I make a pickled fish that
> is something like pickled herring and I make an ice cream bucket at a
> time and then keep it in the refrigerator until gone, the current
> bucket has been there for a couple of years (at least) and they are
> still great.
>
> Connie TC

Welcome back Connie, what sort of fish do you pickle?

>
> > First Hi All, its been quite a while since I posted since I had to
> > find a new way to read this group because my server dropped News
> > groups. * Its great to be back. Now back to the question.
>
> > I have no idea how this is pickled however I make a pickled fish that
> > is something like pickled herring and I make an ice cream bucket at a
> > time and then keep it in the refrigerator until gone, the current
> > bucket has been there for a couple of years (at least) and they are
> > still great.
>
> > Connie TC
>
> Welcome back Connie, what sort of fish do you pickle?

I pickle fresh water fish. I have pickled bluegill, northern, bass
actually any nice white type fish, probably wouldn't do bullhead since
they are a fattier fish. The northern and some bass I sometimes slice
thru the long way so they are not so thick, and any bones still int he
northern dissolve in the vinegar, a great way to use them.
Connie TC

"Connie TC" > wrote in message
...
>
>>
>> > First Hi All, its been quite a while since I posted since I had to
>> > find a new way to read this group because my server dropped News
>> > groups. Its great to be back. Now back to the question.
>>
>> > I have no idea how this is pickled however I make a pickled fish that
>> > is something like pickled herring and I make an ice cream bucket at a
>> > time and then keep it in the refrigerator until gone, the current
>> > bucket has been there for a couple of years (at least) and they are
>> > still great.
>>
>> > Connie TC
>>
>> Welcome back Connie, what sort of fish do you pickle?
>
> I pickle fresh water fish. I have pickled bluegill, northern, bass
> actually any nice white type fish, probably wouldn't do bullhead since
> they are a fattier fish. The northern and some bass I sometimes slice
> thru the long way so they are not so thick, and any bones still int he
> northern dissolve in the vinegar, a great way to use them.
> Connie TC

Hi Connie! I have never done this and if you have the time, please will you
share a recipe?
--
--
https://www.shop.helpforheroes.org.uk/

On Jan 25, 9:02*am, "Ophelia" > wrote:
> "Connie TC" > wrote in message
>
> ...
>
>
>
>
>
>
>
> >> > First Hi All, its been quite a while since I posted since I had to
> >> > find a new way to read this group because my server dropped News
> >> > groups. * Its great to be back. Now back to the question.
>
> >> > I have no idea how this is pickled however I make a pickled fish that
> >> > is something like pickled herring and I make an ice cream bucket at a
> >> > time and then keep it in the refrigerator until gone, the current
> >> > bucket has been there for a couple of years (at least) and they are
> >> > still great.
>
> >> > Connie TC
>
> >> Welcome back Connie, what sort of fish do you pickle?
>
> > I pickle fresh water fish. *I have pickled bluegill, northern, bass
> > actually any nice white type fish, probably wouldn't do bullhead since
> > they are a fattier fish. *The northern and some bass I sometimes slice
> > thru the long way so they are not so thick, and any bones still int he
> > northern dissolve in the vinegar, a great way to use them.
> > Connie TC
>
> Hi Connie! I have never done this and if you have the time, please will you
> share a recipe?
> --
> --https://www.shop.helpforheroes.org.uk/

Pickled Fish
Fillet out your fish and cut into bite size pieces (make sure you
skinned your fillets as the skin left on gets tough) Fill a quart jar
loosely with fish pieces, add 5/8 cup of salt to 1 qt of fish. Cover
with shite vinegar. Let stand in refrigerator for 5 days shake or
stir each day to mix in the salt.

"after 5 days"
Drain and rinse with cold water for 10 min. Place in jar alternating
layers fo fish and raw onion rings. Cover with cooled vinegar
mixture. Keep in refrigerator. Ready to eat in 36 hrs. The longer
they set the better they get.

Vinegar mixtu
bring to boil 1 qt white vinegar
3 cups sugar
1/8-1/4 cup pickling spice (old recipe said 1/2 box)
Cool before pouring over fish and onions.

Note: I make these by the ice cream bucket full, I adjust the salt to
the amount of fish/container size I use. I have kept these in the
refrigerator for years. As long as you get and keep them cold they
last fine. I just finished my last ones from my last batch, they were
as firm and good as in the beginning and I can't remember when I made
them. These are sweeter than most pickled herring but also are not as
fishy, probably due to the fact you have removed the skin. I use
whatever fresh water fish (I live in midcontinet so don't have
anyother kind of fish available but would suppose any white fleshed
fish would work) we have caught but would Not use bullheads or
similar fish since they are a softer/fattier fish. If using northern
pike or other large fillet fish you can cut th meat lengthwise so its
not so thick, this makes it easier to eat. Also don't worry about the
bones in the northerns they will dissolve in the vinegar.

Connie TC

"Lowell TenClay" > wrote in message
...

> Pickled Fish
> Fillet out your fish and cut into bite size pieces (make sure you
> skinned your fillets as the skin left on gets tough) Fill a quart jar
> loosely with fish pieces, add 5/8 cup of salt to 1 qt of fish. Cover
> with shite vinegar.

'Shite' vinegar? It this a special vinegar or ......

Let stand in refrigerator for 5 days shake or
> stir each day to mix in the salt.
>
> "after 5 days"
> Drain and rinse with cold water for 10 min. Place in jar alternating
> layers fo fish and raw onion rings. Cover with cooled vinegar
> mixture. Keep in refrigerator. Ready to eat in 36 hrs. The longer
> they set the better they get.
>
> Vinegar mixtu
> bring to boil 1 qt white vinegar
> 3 cups sugar
> 1/8-1/4 cup pickling spice (old recipe said 1/2 box)
> Cool before pouring over fish and onions.
>
> Note: I make these by the ice cream bucket full, I adjust the salt to
> the amount of fish/container size I use. I have kept these in the
> refrigerator for years. As long as you get and keep them cold they
> last fine. I just finished my last ones from my last batch, they were
> as firm and good as in the beginning and I can't remember when I made
> them. These are sweeter than most pickled herring but also are not as
> fishy, probably due to the fact you have removed the skin. I use
> whatever fresh water fish (I live in midcontinet so don't have
> anyother kind of fish available but would suppose any white fleshed
> fish would work) we have caught but would Not use bullheads or
> similar fish since they are a softer/fattier fish. If using northern
> pike or other large fillet fish you can cut th meat lengthwise so its
> not so thick, this makes it easier to eat. Also don't worry about the
> bones in the northerns they will dissolve in the vinegar.

Many thanks for that, Connie! Heh, between you and George I can see myself
picking like a mad thing <g>

I have only ever pickled onions and (look away now Barb) beetroots. I am
enthused to start something new)

--
--
https://www.shop.helpforheroes.org.uk/

On Jan 27, 2:57*am, "Ophelia" > wrote:
> "Lowell TenClay" > wrote in message
>
> ...
>
> > Pickled Fish
> > Fillet out your fish and cut into bite size pieces (make sure you
> > skinned your fillets as the skin left on gets tough) *Fill a quart jar
> > loosely *with fish pieces, add 5/8 cup of salt to 1 qt of fish. *Cover
> > with shite vinegar.
>
> 'Shite' vinegar? *It this a special vinegar or ......

That should be white vinegar, my finger must have slipped.
Connie TC

>
> *Let stand in refrigerator for 5 days shake or
>
>
>
>
>
> > stir each day to mix in the salt.
>
> > "after 5 days"
> > Drain and rinse with cold water for 10 min. *Place in jar alternating
> > layers fo fish and raw onion rings. *Cover with cooled vinegar
> > mixture. *Keep in refrigerator. *Ready to eat in 36 hrs. *The longer
> > they set the better they get.
>
> > Vinegar mixtu
> > bring to boil 1 qt white vinegar
> > * * * * * * * * * 3 cups sugar
> > * * * * * * * * *1/8-1/4 cup pickling spice (old recipe said 1/2 box)
> > Cool before pouring over fish and onions.
>
> > Note: *I make these by the ice cream bucket full, I adjust the salt to
> > the amount of fish/container size I use. *I have kept these in the
> > refrigerator for years. *As long as you get and keep them cold they
> > last fine. I just finished my last ones from my last batch, they were
> > as firm and good as in the beginning and I can't remember when I made
> > them. *These are sweeter than most pickled herring but also are not as
> > fishy, probably due to the fact you have removed the skin. * I use
> > whatever fresh water fish (I live in midcontinet so don't have
> > anyother kind of fish available but would suppose any white fleshed
> > fish would work) we have caught but * would Not use bullheads or
> > similar fish since they are a softer/fattier fish. *If using northern
> > pike or other large fillet fish you can cut th meat lengthwise so its
> > not so thick, this makes it easier to eat. Also don't worry about the
> > bones in the northerns they will dissolve in the vinegar.
>
> Many thanks for that, Connie! *Heh, between you and George I can see myself
> picking like a mad thing <g>
>
> I have only ever pickled onions and (look away now Barb) *beetroots. *I am
> enthused to start something new)
>
> --
> --https://www.shop.helpforheroes.org.uk/

"Lowell TenClay" > wrote in message
...
> On Jan 27, 2:57 am, "Ophelia" > wrote:
>> "Lowell TenClay" > wrote in message
>>
>> ...
>>
>> > Pickled Fish
>> > Fillet out your fish and cut into bite size pieces (make sure you
>> > skinned your fillets as the skin left on gets tough) Fill a quart jar
>> > loosely with fish pieces, add 5/8 cup of salt to 1 qt of fish. Cover
>> > with shite vinegar.
>>
>> 'Shite' vinegar? It this a special vinegar or ......
>
> That should be white vinegar, my finger must have slipped.
> Connie TC

Ahhh ok, thanks. I can get that!

--
--
https://www.shop.helpforheroes.org.uk/