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Fast-Pickled Northern Pike Recipe

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Fresh Fish

Walleye Cheek Dip garnished with cilantro, green onion and red bell pepper strips





Making the First Incision (Figure 1 of 12)This recipe was submitted by Brenda & Don Granger, Lake Kabetogama, MN and former owners of Driftwood Lodge Resort.  Not sure how to fillet northern pike?  Download R. Karl's book: Filleting Fresh Water Game Fish: Northern Walleye, Bass & Bluegill.


  • 2 pounds of cleaned, sliced raw northern pike
  • 2 heaping Tbsp pickling salt
  • 1 Cup Silver Satin (White) Wine
  • 2 Tbsp White Vinegar
  • 2 heaping Tbsp pickling spice
  • 2 Tbsp water
  • 1/2 Cup sugar
  • 2 bay leaves
  • 3 Cups white vinegar
  • 12 peppercorns
  • 4 onion slices


Combine the salt, wine, vinegar, pickling spice, water and sugar.  Boil for 5 minutes and allow to cool.  Add remaining ingredients and pour over about 2 pounds of sliced, raw northern pike in a stone or wide mouth glass jar.  Let stand in refrigerator for at least 72 hours before eating. Keeps 3 to 6 months in refrigerator.

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