Pickled Steelhead

Fillet fish and cut into 3-inch pieces. Use a crock or cooler to layer 1st layer skin side down on top of rock salt. Pour rock salt in between each layer of fish.

After all the fish is layered in the container, cover the fish with a plate and weigh down with a zip-lock Baggies filled with water.

Salt fish for 1 month. (After several days a liquid will form on top of the fish). Remove from the salt and wash the fish. Soak 4 hours in cold water. Wash again. Skin and remove all bones. Wash again in cold water. Cut into 3/4-inch cubes.

While the fish is soaking, prepare pickling brine:

• 6 cups sugar
• 9 cups cider vinegar
• 12 bay leaves
• 6 teaspoons whole mixed pickling spice
• 75 whole allspice
• 75 whole black pepper

Simmer brine and let cool.

Slice 6 white onions. Layer fish and onions in a container. Cover with cool brine. Weigh down fish with plate and water filled baggy. Leave in container for 1 week. After 1 week fill canning jars with fish, onions, and brine. Refrigerate for 2 weeks. Ready to eat. Store in refrigerator.

Recipe courtesy of Letty's Lower Quinault Guide Service