Best 3 Pickled Bluegill Recipes

If you have a bountiful catch of bluegill, you may want to consider pickling them. Pickled bluegill is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. The pickling process helps to preserve the fish and gives it a unique tangy flavor. There are many different recipes for pickled bluegill, but they all share a few common ingredients, such as vinegar, sugar, and spices. The fish is typically filleted and then soaked in a brine solution before being packed into jars with the pickling liquid. After a few weeks, the pickled bluegill is ready to eat.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED FISH

Pickled Fish image

This is a tangy and interesting way of preparing fish. Another prepare-ahead meal for great summer entertaining.

Provided by Bokenpop aka Mad

Categories South African

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 kg firm white fish fillet, cut into portions
1/4 cup oil, for frying
3 onions, sliced
20 ml curry powder
5 ml turmeric
30 ml brown sugar
125 g raisins
500 ml wine vinegar
150 ml water
2 bay leaves
30 ml apricot jam
salt and pepper, to taste

Steps:

Pat fish dry and fry until golden.
Drain and cool on paper towel.
When cool, layer in a deep dish.
In a clean pan, heat a little oil and fry onions til soft.
Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
Stir in vinegar and water to make a thin sauce.
Add bay leaves, apricot jam and seasonings to taste.
Simmer uncovered for 10 minutes.
Pour over fish, cover and refrigerate for at least 3 days before serving.

Nutrition Facts : Calories 593.8, Fat 17.6, SaturatedFat 2.8, Cholesterol 167.5, Sodium 197, Carbohydrate 64, Fiber 3.9, Sugar 44.5, Protein 48.5

DELICIOUS PICKLED FISH

Delicious Pickled Fish image

This recipe was given to me by my mom. She made a lot of it. It's much like pickled herring. My dad was forever bring home deep sea cod and other saltwater fish. I now use any of the more firm white fishes the seafood dept. has on hand.

Provided by annconnolly

Categories < 15 Mins

Time 15m

Yield 1 batch

Number Of Ingredients 8

Ingredients

1 lb fish
1 cup onion, sliced
1/2 cup sugar
1 tablespoon pickling spices
1 cup carrot, cooked & sliced
2 cups white vinegar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut fish in 1" long strips.
In a large jar, alternate layers of fish, onions and carrots until loosley full.
Combine vinegar, sugar and seasonings in a pan and boil until sugar is dissolved.
Cool.
Pour over fish and refrigerate 24 hours before serving.

Nutrition Facts : Calories 601, Fat 0.4, SaturatedFat 0.1, Sodium 2430.3, Carbohydrate 131.5, Fiber 5.5, Sugar 113.7, Protein 2.5

CATHERINE'S PICKLED BLUEBERRIES

Catherine's Pickled Blueberries image

Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-'em-dead appetizer.

Provided by foodelicious

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 8h40m

Yield 96

Number Of Ingredients 7

Ingredients

3 (3 inch) cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1 ½ cups red wine vinegar
2 quarts fresh blueberries, washed and picked over
1 cup white sugar
1 cup brown sugar

Steps:

Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 5.7 g

Tips:

Choose fresh bluegill: The fresher the bluegill, the better your pickled bluegill will taste. Look for bluegill that are firm to the touch and have clear eyes.
Use a sharp knife: A sharp knife will make it easier to clean and fillet the bluegill.
Remove the gills and entrails: Be sure to remove the gills and entrails from the bluegill before pickling them. This will help to prevent the fish from becoming too fishy-tasting.
Use a flavorful brine: The brine is what will give your pickled bluegill their flavor. Be sure to use a brine that is made with a variety of spices and herbs.
Let the bluegill pickle for at least 24 hours: The longer you let the bluegill pickle, the more flavorful they will be. However, you can enjoy them after just 24 hours if you are short on time.
Store the pickled bluegill in the refrigerator: Once the bluegill are pickled, they can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Pickled bluegill are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With just a few simple ingredients and a little bit of time, you can make your own delicious pickled bluegill at home. So what are you waiting for? Give this recipe a try today!