Post by Okwes on Oct 2, 2006 11:58:45 GMT -5
Title: Alitak Pickled Salmon
Categories: Native, Pickling, Salmon
Yield: 10 pints
3 qt Salmon pieces (sockeye)
3 Onions (sliced)
Pickling salt
PICKLING MIXTURE:
8 c White vinegar
3 c White sugar
1 c Brown sugar
7 tb Pickling spices
Filet salmon and remove skin, cut into bite sized pieces. Soak salmon
pieces in a stainless steel pot for 8 to 12 hours in a mixture of
half salt and half water. Refrigerate and turn the mixture with your
hands or a spatula every few hours. When brining is complete, gently
rinse for one hour, changing the cold water three times. Air dry for
about 1 hour to let pieces firm up and a slight glaze will form.
Mix the pickling mixture ingredients in a large stainless pot and boil
for 15 to 30 minutes, stirring frequently. Let cool to room
temperature, placing the pot in cold water or refrigerating if
necessary. Mixture must be cool when poured over fish.
Slice three medium-large white onions thin and layer fish pieces and
onion slices in pint jars. After each layer or two, add pickling
mixture. Stir the pot of pickling mixture before dipping out a
portion to insure spices are evenly distributed when mixture is
spooned into jars. Fill jars and seal using fresh lids. Refrigerate
and turn jars upside down for a day or two during the first week.
Tastes best about two weeks after pickling.
Akhiok is located at the southern end of Kodiak Island at Alitak Bay.
It is an Alutiiq village.
From: Eleanor Creighton
10 Oct 96 FIDO Gourmet Cooking
Categories: Native, Pickling, Salmon
Yield: 10 pints
3 qt Salmon pieces (sockeye)
3 Onions (sliced)
Pickling salt
PICKLING MIXTURE:
8 c White vinegar
3 c White sugar
1 c Brown sugar
7 tb Pickling spices
Filet salmon and remove skin, cut into bite sized pieces. Soak salmon
pieces in a stainless steel pot for 8 to 12 hours in a mixture of
half salt and half water. Refrigerate and turn the mixture with your
hands or a spatula every few hours. When brining is complete, gently
rinse for one hour, changing the cold water three times. Air dry for
about 1 hour to let pieces firm up and a slight glaze will form.
Mix the pickling mixture ingredients in a large stainless pot and boil
for 15 to 30 minutes, stirring frequently. Let cool to room
temperature, placing the pot in cold water or refrigerating if
necessary. Mixture must be cool when poured over fish.
Slice three medium-large white onions thin and layer fish pieces and
onion slices in pint jars. After each layer or two, add pickling
mixture. Stir the pot of pickling mixture before dipping out a
portion to insure spices are evenly distributed when mixture is
spooned into jars. Fill jars and seal using fresh lids. Refrigerate
and turn jars upside down for a day or two during the first week.
Tastes best about two weeks after pickling.
Akhiok is located at the southern end of Kodiak Island at Alitak Bay.
It is an Alutiiq village.
From: Eleanor Creighton
10 Oct 96 FIDO Gourmet Cooking