Guest guest Posted February 7, 2005 Report Share Posted February 7, 2005 Tom Jeanne wrote: > At the co-op today they had fresh wild Canadian smelt for $3.95/lb so I > bought a pound. I'm going to either broil or fry them for dinner > tonight, but in the future I'd like to try pickling them. Has anyone > tried the two recipies for pickling fish on pages 241 and 242 of NT? It > seems odd that they only keep for a few weeks in the fridge, supposedly. > > Also, the thought occurred to me that pickling any freshwater fish such > as smelt is not a good idea because of parasites. I came across this old > NT post which supports that view: > http://onibasu.com/archives/nn/21288.html. Also, in my Onibasu search, I > discovered that apparently adores herring... I love good pickled > herring myself. > > Tom I toss them into kimchi and have pickled them from time to time, but usually I don't like the taste much. I used to love pickled herring, which is what they taste like, but now I don't like it for some reason. I did take some smelt and packed them in salt, as they process anchovies, and they should be about done now, I should try them out! I just love anchovies! I don't know anything about pickling and parasites. Most fish I get HAS been commercially frozen though, so I don't think too much about it. I try not to buy " fresh " fish because when it is marked " fresh " at the market it is likely about 5 days old, whereas if it is " frozen " it was likely frozen just after it was caught. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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