Well…not really much of a report. It has been too rough to fish, but the crabbing is reported to be excellent!
Here’s an experimental recipe. It is a different taste, not for everyone. But if you like pickled fish, then you will like this. Thanks to SportsfishingBC forum crew for the recipe and inspiration.
1. Fillet fresh and unfrozen salmon – deboned, skinned and chopped into equal square inch cubes or 1/4 inch strips.
2. Layer with pickling salt for 4-6 hours (no water). If salt disappears add more.
3. Rinse off twice in separate fresh water baths. Texture should be kinda hard.
4. Dry completely in paper towel till sticky and set aside in fridge.
Prepare pickling solution. Combine the following-
1 cup water
1 cup apple cider vinegar
3/4 cup brown sugar
1 level tablespoon pickling spice
Peppercorns 1/2 tsp
Slices of Fresh Garlic and Ginger
Boil 5 Minutes then cool
Layer onions, lemon slices, and salmon in jars until 2/3 full.
Pour COLD brine over fish and refrigerate for at least 5 days for flavours to develop.