Remove skin from fish fillets and cut into 1 inch cubes. Pack into 1 pint jars, leaving room for liquid.
Put on canning lids. Place in pressure cooker. (Do not submerse in water - approximately half covered). Cook for 90 minutes at 10 lbs. Remove from heat and let stand till cool.
Remove skin and fillet fish into pieces no smaller than 1 inch square. Place in glass or earthenware crock. Add 5/8 cup non-iodized salt per quart of fish. Cover with white vinegar, stir lightly daily. Let stand for 5 days. Pour off liquid. Rinse till water is clear.
Add 2 cups sugar, 1 quart white vinegar, 1 quart white port wine, 1/3 cup pickling spice (Wagner's or Spice Island brand), 2 medium Bermuda onions, sliced. Let stand for 5 days; stir lightly daily.
Keep refrigerated. Cover crock with saran wrap. Makes 3 quarts.
Back to Recipes
BEST TIME TO
RATES - TIME SCHEDULE - FISHING
LICENSES - SPECIAL EVENTS
DIRECTIONS | WRITTEN DIRECTIONS | MEET OUR CAPTAINS | RECIPES | GREAT LAKES SALMON & TROUT DESCRIPTIONS
SPRING PICTURES | SUMMER PICTURES | FALL PICTURES