Pickled pike is a classic treat here in North Dakota, but it also boasts a practical aspect: the acid in the vinegar dissolves the dreaded "Y-bones" that make filleting northern pike such a chore. Many anglers don't bother cleaning and eating them because of all the pesky Y-bones. But if you have a good recipe for pickled fish, it turns out nice and firm making it a perfect appetizer.
Pickled northern pike is fantastic served on toasted rye bread, with a little mustard, but it's equally good on your favorite type of cracker.
Eating Pickled Fish For Good Luck
According to Smithsonian magazine, many cultures believe that you should eat fish to ring in the New Year in order to have good luck with abundance and fertility. "Consuming pickled herring at the stroke of midnight on New Year’s Eve in Germany, Poland and parts of Scandinavia is associated with a bountiful catch."
I grew up in a Southern family that practiced eating black-eyed peas and collard greens on New Year's in order to receive blessings throughout the year. Eating pickled fish was not our thing. But then I got introduced to ice fishing in North Dakota and my world and food traditions evolved. If I look back at the genesis of my pickled pike eating on New Year's, I really don't think it had to do with the desire for good luck. It just happened to be the time of year when we were catching quite a few northern pike on tip-ups with frozen smelt as bait.
How To Pickle Fish
I learned how to pickle northern pike after a late December ice fishing trip on Lake Ashtabula near Valley City, North Dakota. No matter how many YouTube videos we watched on how to remove the y bones from northern pike, we just couldn't get rid of all of them and ensure a great fish fry.
The ability to clean fish with care and precision is a skill born of knowledge and practice. And I've cleaned a lot of fish in my day. But the northern pike is my nemesis, and I have succumbed to skinning them and cutting the meat into bite-sized pieces before dropping them in a jar to be covered with a pickle brine.
How to Make This Pickled Northern Pike Recipe
1. Freeze Northern Pike fillets for 48 hours to kill any parasites like tapeworms.
2. Remove Pike fillets from freezer and let thaw.
3. Add 4 cups of the water and salt to a small pot and heat until salt is dissolved. Let this brine cool to room temperature, but preferably colder. When it is cold enough, submerge the pike pieces in the brine and refrigerate overnight.
4. Next, bring the sugar, vinegar, and the remaining cup of water, bay leaves, and the pickling spices to a boil. Simmer 5 minutes, then turn off the heat and let this cool.
5. When the pike has brined, rinse fish pieces under cold water, then layer them in a glass mason jar with the bay leaves and red onion. (Dispose of the brine mixture).
6. Pour the cooled pickling liquid with all the spice over the fish and seal the jars. Store in the fridge and wait at least one week before eating. You can store the pickled northern pike in the fridge for up to 1 month.
Eating Pickled Pike
Pickled northern pike is a delicious snack, and one I love to share with family and friends around the holidays. If you want to make eating pickled fish your new family tradition for New Year's, try this recipe and let me know what you think. I'd love to hear from you!
One thing to note: Due to tapeworm concerns, it's best to use pike that's been frozen for at least 48 hours.
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Come Catch Some North Dakota Northern Pike
If you are headed our way to catch some fish in North Dakota, check out the North Dakota Game & Fish Department website.
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The Best Pickled Northern Pike Recipe
Ingredients
- 1 cup kosher salt
- 5 cups water
- 1 pound northern pike, cut into ½-inch chunks
- 2 cups apple cider vinegar
- ¼ cup sugar
- 2 bay leaves
- 2 tablespoon pickling spice
- 1 red onion, thinly sliced
Instructions
- Freeze Northern Pike fillets for 48 hours to kill any parasites like tapeworms.
- Remove Pike fillets from freezer and let thaw.
- Add 4 cups of the water and salt to a small pot and heat until salt is dissolved. Let this brine cool to room temperature, but preferably colder. When it is cold enough, submerge the pike pieces in the brine and refrigerate overnight.
- Next, bring the sugar, vinegar, and the remaining cup of water, bay leaves, and the pickling spices to a boil. Simmer 5 minutes, then turn off the heat and let this cool.
- When the pike has brined, rinse fish pieces under cold water, then layer them in a glass mason jar with the bay leaves and red onion. (Dispose of the brine mixture).
- Pour the cooled pickling liquid with all the spice over the fish and seal the jars. Store in the fridge and wait at least one week before eating. You can store the pickled northern pike in the fridge for up to 1 month.
JT says
Great recipe!
Svetlocy says
Novyny
Octavia says
Best pickled fish recipe I've ever used. Thank you!
Bob says
Fantastic pickled pike recipe!
Jeff Benda says
So glad you like it!
Marissa says
This is best pickled fish we've ever had...and we eat it every year at Christmas. Our entire family loved it!
Jeff Benda says
Thanks Marissa. So happy to hear everyone loved it.
Brandon Dale says
Absolutely delicious! Very well balanced, fish had great texture, and the flavors were incredible! Going to use this recipe for even other fish species!
Jeff Benda says
Thanks for leaving a comment Brandon! So glad you liked it.
Bob Mahrer says
Had it for the first time. Was excellent, and cannot wait to Dark houses spear some more fish to make this recipe.
Jeff Benda says
Thanks Bob! So glad you liked it. Good luck on spearing more pike so you can enjoy it again.
Matt H says
As an avid pike spearer I've sampled dozens of these pickled pike recipes. This was by far the most flavorful and firmest recipe I've ever had! We will only be using Jeff's method from now on.
Jeff Benda says
Thanks Matt! So glad you liked it.
rachael says
Do i wash the brine off after its been in it overnight or just drain the brine off?
Jeff Benda says
Great question Rachael. I apologize for not making it clear in the directions right away, but based on your question, I edited the recipe. I added the step to rinse the fish pieces with cold water after removing them from the brine. Then you place it in jars and pour over the pickling liquid. Thanks for pointing that out so I could make it clear for other readers! We always appreciate the feedback.
Mel says
Best Pike recipe ever!
Jeff Benda says
Thanks Mel.
Matt says
I have been waiting 6 months to try this recipe since the last time I found it because I didn't have any pike in my freezer. But we got some last week out on the ice here in MN and I just served it up last night to my buddies and everybody loved it. Definitely our new favorite way to eat northern.
Jeff Benda says
Wow Matt! 6 months! Great to hear you finally got some pike and enjoyed this recipe. We love it too!