AUSTRALIA'S VERY OWN
CAMP OVEN COOKING IN AUSTRALIA (COCIA)
AND CAMPING CHAT FORUMS
WITH 'THE CAMP OVEN COOKS' - DEREK & MAGGIE BULLOCK
 
 
am
pm

East Australian Time - DST
Welcome, Guest.
If this is your first visit to COCIA, be sure to check out the many references on the Help Board. You will have to Login or Register, before you can post. Click the register TAB below to proceed or to start viewing messages, simply select the Board that you want to visit.

 
COCIA® Forum COCIA Website COCIA® On Youtube COCIA Photo Gallery Support

Forum Help Camp Oven Seasoning Heat Bead Calculator

SearchOur Members Member Map Login Me InRegister

 
 
 
Page Index Toggle Pages: 1
Send Topic Print
Pickled Australian Salmon (Read 1030 times)
 
Apr 26th, 2015 at 10:52pm

Cheater   Offline
COCIA® Bronze Member
I Love COCIA
Joined: Apr 26th, 2015 at 2:24pm
Last online: Jun 10th, 2019 at 5:55pm

Melbourne, Australia

Gender: male
Posts: 17
*
 
One for the Fishermen , well I think Aust Salmon is better for bait than to eat but just to try something new
I did a batch of pickled Salmon and its not bad by the way
I only did a small batch to see how it would come out and have  picked plenty more since

So here how it goes I took about 8 fillets off 33 cm salmon deboned them skined them and cut them into bight sized bits ( about 1"- 1 1/2" squares )
them using about a cup of salt filled a 750 ml jar with a layer of fish and a layer of salt then poured white vinegar in till it covered the batch by and inch or so
gave it a shake to stir the salt and vinegar and put it in the fridge for 5 days giving the brew a shake each day to stir it up as the salt settles

I made up the finishing syrup on the forth day and put in the fridge so it would be cold to assemble

that was
2 cups of white vinegar
1 1/2 cups off white suger
1/2 of white wine
2 teaspoons of mustard seeds
1 teaspoon of pepercorns
1 teaspoon of whole allspice
5 whole cloves
4 bayleaves
put in a pot and bough to the boil and simmered for 5 min , then cooled and refidgerated
this was more than enough to do a small batch

after the 5 days the first brine was drained off and the fish got a quick rince in cold water and dryed off

the fish was then layed back in a jar with a layer of onion - fish , onion and so on till the jar was full
and the second now cold syrup was pored in
with the lid on moving the jar around to shake the air bubbles out of the mix
it was then left in the fridge for 3 more days

for the sweet syrup to do its thing

this also works well on Silver trevally and Yellow tail Scad ( yakkas ) or Cowenyoung ( jack mackeral )
all fish I would normaly only use for bait

but pickled they work out a treat
 
IP Logged  
 
Page Index Toggle Pages: 1
Facebook Twitter
Send Topic Print

Link to This Topic


CAMP OVEN COOKING AND CAMPING IN AUSTRALIA CHAT FORUMS Powered by YaBB 2.5 AE!
YaBB Forum Software © 2000-2020. All Rights Reserved.


Valid RSS Valid XHTML Valid CSS Powered by Perl Source Forge

Page completed in 0.8822 seconds.