Comments on: Pickled herring recipe & how to fillet a fish http://awesomepickle.com/archives/344 A microbe herder's almanac Thu, 02 Feb 2012 16:54:26 +0000 hourly 1 http://wordpress.org/?v=3.1.2 By: Lynne http://awesomepickle.com/archives/344/comment-page-1#comment-9654 Lynne Mon, 19 Dec 2011 08:28:53 +0000 http://www.awesomepickle.com/?p=344#comment-9654 It seems to me that a Japanese Pickle Pot or Press (like the one listed here: www.houserice.com/jappictsukpr.html) would be good for making these pickles. I'd guess that you'd have to move them from the press to a jar after the initial pressing process, but I would think this would be a useful tool for this and other pickles that need weighting. I hope to try this recipe after the holidays are over and things get back to a dull roar around here. ;-) It seems to me that a Japanese Pickle Pot or Press (like the one listed here: http://www.houserice.com/jappictsukpr.html) would be good for making these pickles.

I’d guess that you’d have to move them from the press to a jar after the initial pressing process, but I would think this would be a useful tool for this and other pickles that need weighting.

I hope to try this recipe after the holidays are over and things get back to a dull roar around here. ;-)

]]> By: Eric http://awesomepickle.com/archives/344/comment-page-1#comment-6824 Eric Tue, 23 Aug 2011 18:12:01 +0000 http://www.awesomepickle.com/?p=344#comment-6824 @David I don't have a sure way of getting a longer shelf life. Perhaps by salting the heck out of the fish? But then, of course, you have salty fish. @David I don’t have a sure way of getting a longer shelf life. Perhaps by salting the heck out of the fish? But then, of course, you have salty fish.

]]> By: David Hart http://awesomepickle.com/archives/344/comment-page-1#comment-6822 David Hart Tue, 23 Aug 2011 17:59:02 +0000 http://www.awesomepickle.com/?p=344#comment-6822 Here in the Great Lakes we have Lake Herring, also called Cisco. It is a little bigger than salt water herring and is very perishable. Folks here keep them iced till they get home then cook them immediately, or brine and smoke them. They don't freeze well, the thawed fish is mushy. I'll try to pickle some next season. Is there a way to get a longer shelf life? Here in the Great Lakes we have Lake Herring, also called Cisco. It is a little bigger than salt water herring and is very perishable. Folks here keep them iced till they get home then cook them immediately, or brine and smoke them. They don’t freeze well, the thawed fish is mushy. I’ll try to pickle some next season. Is there a way to get a longer shelf life?

]]>