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A lot of folks have asked about my pickled pike recipe, which is far and away the best tasting thing you can do with a northern pike. Truth be told, I lifted the recipe from Jonathan Miles’s fantastic Wild Chef column in Field and Stream magazine. Not only is Jonathan Miles a great cook, he’s an ace novelist and magazine writer as well. You can either check out the recipe as sloppily transcribed on my very own personal recipe index card, or you can visit this link for a cleaner copy.
My son helping me make pickled northern pike.
I’ve been looking for a pickled fish recipe that reminds me of the pickled fish I had as a kid for awhile, the pictures look almost exactly like what I remember…hopefully it tastes the same. I can’t wait to try it.
Steve, I love the fact that you found this recipe in Field and Stream. I’ve made two batches of this exact same recipe over the last year and a half or so. I must say, I’ve made people, who “Hate” pickled fish, into pickled pike believers. This is by far the best pickled fish recipe I’ve ever made. I take a quart mason jar to deer camp every year (and a box of ritz) and it never makes it through the first night it’s opened. (side note: don’t stay up too late with your wife after a few beers and try every single ingredient out of the jar. All spice berries, cloves, ginger, and horseradish all put valuable flavor into the fish, but don’t taste very good individually:) )