They were canning salmon, i miss eating blue and yellow pike, with some german potato salad, heat hot, and cole slaw, and a frosted shupper of Jenny beer, at Kellers bar and grill on Adam St in Tonawanda,NY, every Friday nite. Mrs.Keller took real good care of the family, while Mr Keller tended the bar!! Mom,dad,and I ate like a royal family for $16 and $4 for a tip! That was 1 hours pay for dad back then! It was mom's nite out, no cookin or smellin up the house!! Got a quarter for the jute box? ❤😊 Everyone was happy!
I think i would have pickled it, then pressure canned it, 10 psi for 100 minutes, that should make it shelf stable for about 10 yrs!! See the video named Alaska Living, its a hubby and wife canning fish,and a darn good video i may add!!😊
Never saw that salting technique. I like to pickle herring when they are around. Usually just encase it in kosher salt for half a day or so and rinse. Rest of the process is the same except the ice bath. Also use less sugar but I guess that’s a matter of taste. Sometimes make it without salting but it comes out less firm. I’ll try your salting method next time. Btw try mixing it with sour cream and red onions before you eat it.
hi i'm your new subscriber i'm from switzerland i have a question after i add the vinegar and the onion does it have to be kept in the fridge even with so much vinegar?? another question can i put pepper too ?? thank you very much if you answer me❤
like how you showed it,good vid, so do you just store these on the shelve at room temp and they last that long? i heard ppl say to put them in the fridge and they last 6-8 mo ,maybe they taste better cold too
I’m gonna try this! Thanks.
Hope you like it!
Great video.
I won't be floundering around the kitchen now.
Can perch these on the shelf in the fridge for the wife!
( She enjoys my muskie scent. )
Thanks for watching!
They were canning salmon, i miss eating blue and yellow pike, with some german potato salad, heat hot, and cole slaw, and a frosted shupper of Jenny beer, at Kellers bar and grill on Adam St in Tonawanda,NY, every Friday nite. Mrs.Keller took real good care of the family, while Mr Keller tended the bar!! Mom,dad,and I ate like a royal family for $16 and $4 for a tip! That was 1 hours pay for dad back then!
It was mom's nite out, no cookin or smellin up the house!! Got a quarter for the jute box? ❤😊
Everyone was happy!
I didnt know u could ice fish in arkansas!! 😊
Looking for the recipe.😊this sounds great for Northern pike.
Its the best for pike
I think i would have pickled it, then pressure canned it, 10 psi for 100 minutes, that should make it shelf stable for about 10 yrs!! See the video named Alaska Living, its a hubby and wife canning fish,and a darn good video i may add!!😊
Ty🎉
welcome
Never saw that salting technique. I like to pickle herring when they are around. Usually just encase it in kosher salt for half a day or so and rinse. Rest of the process is the same except the ice bath. Also use less sugar but I guess that’s a matter of taste. Sometimes make it without salting but it comes out less firm. I’ll try your salting method next time. Btw try mixing it with sour cream and red onions before you eat it.
hi i'm your new subscriber i'm from switzerland i have a question after i add the vinegar and the onion does it have to be kept in the fridge even with so much vinegar?? another question can i put pepper too ?? thank you very much if you answer me❤
I would keep it in the fridge. My opinion is that it tastes better cold. You can certainly add pepper and customize the flavors to your liking.
like how you showed it,good vid, so do you just store these on the shelve at room temp and they last that long? i heard ppl say to put them in the fridge and they last 6-8 mo ,maybe they taste better cold too
I store in the fridge and eat them cold. They have never lasted long enough for me to know the shelf life...
@@faxeloutdoors ok but would you know if they can be shelve stored as well at room temp?
@@ARCSTREAMS That i do not know. I would personally keep them in the refridgerator
@@faxeloutdoors yup thx
Hello there! Could it be done without sugar?
I would not recommend it. The sugar is one of the preservatives and also balances the acid in the other ingredients.
Use shrimp or prawns oMG!
Never tried but I'm sure its great
Definitely Not how we make it in my home city, Cape Town, South Africa.
how do you do it,,got a vid?