I did the pickled version a year or 2 ago; I followed the version on Youtube by "5 Year Plan". I used a combination of panfish; crappie, bluegill, perch.
Canning brine is 8 cups white vinegar, 5 cups white sugar, 1/3 cup pickling spice. I added 2 tablespoons of red pepper flake and extra peppercorns. I did 1/2 of the canning recipe so added 8-10 extra peppercorns. Used some onion slices, too.
I thought it was pretty good, certainly not a meal in itself but as a snack or just a bite of something different now and again it was just the ticket.
EDIT to add: REMINDER... Fish must be frozen first to kill any parasites; the 1st brining step actually firms them up a bit once they thaw.
Last edited by 6poundtest; 04-04-2020 at 03:43 PM.
Yes, I was talking to myself; sometimes even I have to ask for expert advice.