Pike are excellent pickled, but most fish work, with perch being popular in ice country in March, after a long winter season of eating lots of them pan-fried and deep-fried. Redhorse suckers also pickle well.
Many fish-pickling recipes are online today. This rendition stretches back at least four generations, standing the test of time. The main modern nuance to pickling recipes is recognition that pickling alone may not kill the larval tapeworms that may be present in some fish. Minnesota Sea Grant has long recommended freezing fish at 0°F for at least 48 hours to kill the parasites, before you proceed with the pickling process.
Pickled Fish Recipe: In...
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