Help! Pompano or other Scandinavian-American Nomads...
I am ecstatic to find Aalborg Akvavit available in Yuma. I just love to take a hit straight out of the freezer and feel it refrigerate my chest. But
what would make it perfect is some pickled herring to snack on with it. Alas, I have scoured Yuma for it to no avail. With all the snowbirds here
from the north you'd think otherwise.
Does anyone have a good home recipe? Even more important, what other fish might work the same if herring is unavailable (I haven't seen any here or
in the SOC)
[Edited on 1-8-2009 by Oso]Dave - 1-8-2009 at 09:56 PM
Quote:
Originally posted by Oso
Does anyone have a good home recipe? Even more important, what other fish might work the same if herring is unavailable (I haven't seen any here or
in the SOC)
I would think you could use anything except tuna or salmon. I've made pickled yellowtail...excellent.
Simple recipe:
fill 3/4 quart jar with cleaned, cut fish and add:
2 ts salt
1/2 cup sugar
1 medium sliced onion (white)
2 tsp pickling spice (your choice)
cover with vinegar
Into the fridge for a week. Shake it up daily.
Done.capt. mike - 1-9-2009 at 09:24 AM
oso - look for Lasco brand in many big grocery stores that's what i get
yeah! i love roll mops!!
wife can't stand them.
Frys, Albertsons, Bashas they all have it. Vons, safe way etc.Oso - 1-9-2009 at 04:56 PM
Mike, Yuma ain't like Snotsdale. I've tried Fry's and Albertson's. Gefilte fish they got. No pickled herring. No lutefisk either, but I don't even
want to think about THAT stuff!
Looks like I'll try Dave's recipe. Dave, the vinegar- white, cider, red wine?
BTW, no Basha's but they own Food City, a more downscale chain. The FC in San Luis doesn't carry the same things that the one in Yuma does.
Basically, in San Luis if Mexicans don't buy it nobody stocks it. F'rinstance, you can find gin but there is no vermouth or tonic anywhere in town.
You can also find scotch but only Buchanan's and it's expensive (exception-the duty free store if you're leaving the U.S. They have Johnny Walker.)
[Edited on 1-10-2009 by Oso]
White Vinegar
Dave - 1-9-2009 at 05:43 PM
Once they're pickled I like to add sour cream.
And don't forget the dark rye lathered with schmaltz.
Believeitornot...
Dave - 1-9-2009 at 06:03 PM
Quote:
Originally posted by Oso
The FC in San Luis doesn't carry the same things that the one in Yuma does. Basically, in San Luis if Mexicans don't buy it nobody stocks it.
I found quart jars of Vita pickled herring at Costco...
In Tijuana.
Go figure capt. mike - 1-10-2009 at 12:25 PM
Oso - if you want i can buy some and ship it to you?
have you tried any on line specialty food stores that ship?Oso - 1-10-2009 at 01:25 PM
Mike, I'm thinking of shopping for it online as the next step but I'll try home made first. I'm wondering how it works with tilapia. That's usually
the cheapest and most available fish around here except for catfish in the canals or corvina from El Golfo in season. I don't know if chunks of big
fish would work too well. I think it needs to be fairly thin fillets with the skin on to be as close to herring as possible.
Thanks for the offer, but I know there are all kinds of ethnic places on the net. You can even order haggis from Scotland.
Pretty much any fish will work
Dave - 1-10-2009 at 01:47 PM
Quote:
Originally posted by Oso
I don't know if chunks of big fish would work too well. I think it needs to be fairly thin fillets with the skin on to be as close to herring as
possible.
Not big chunks. Ideally 1 1/2 inch square. Leave the skin on. It ain't rocket science. You're just making a brine. Do it once then you can play around
with the flavors with the next batch. My favorite is matjes herring which is pickled in red wine vinegar.Oso - 1-10-2009 at 07:26 PM
Got some frozen pollack fillets for $1.99# and followed recipe as closely as possible. Will report on results in a week.capt. mike - 1-11-2009 at 09:09 AM
ummmmm.......sheeps stomachs stuffed with confinement loaf..... yummmmm!!!!!!!
Dude!
Dave - 1-11-2009 at 11:05 AM
Quote:
Originally posted by Oso
Got some frozen pollack fillets for $1.99# and followed recipe as closely as possible. Will report on results in a week.
Fresh fish.Oso - 1-17-2009 at 03:18 PM
Picked a pound of pickled pollack today. One week in the fridge, time to check out Dave's recipe. Yep, shoulda used fresh but I was in a hurry and
used what was available locally. The flavor was pretty much what I remembered about the Vita product but the pollack came out a bit on the chewy
side. Guess I'll try tilapia next if I can find truly fresh, a bit difficult here in the desert. Another mistake was putting the pickling spice in
loose. A small hassle picking the seeds off each piece before eating. Next time I think a small gauze bag would be better. I used local "especias
mixtas" which included a small red pepper along with bay leaves, peppercorns etc. Not bad altogether and the akvavit helped.
[Edited on 1-17-2009 by Oso]vandenberg - 1-17-2009 at 03:46 PM
Quote:
Originally posted by Oso
Picked a pound of pickled pollack today.
