Pickled Sucker Fish Roe

Russ Myers

By
@Beegee1947

This recipe utilizes a fish product that is almost always wasted, the roe, or eggs of fish. Serve with boiled potatoes and a salad
Reprinted with permission,
Wisconsin DNR
Stock photo

Rating:
★★★★★ 2 votes
Comments:
Cook:
40 Min
Method:
Canning/Preserving

Ingredients

1 qt
water
1 c
vinegar
1 medium
onion, chopped
1/2 tsp
pickling spices
1
bay leaf
3
allspice, crushed (optional)
a few springs of parsley
pickling salt
fish roe (sucker is best)

Step-By-Step

1Gently remove the skeins (or sacs) of eggs from the body cavity of the fish, taking care not to break the membrane.
2Small sacs of eggs are best.
Drop skeins (or sacs) of eggs in any pickling salt.
Cover completely and leave in salt for one hour.
Meahwhile, combine water, vinegar, onion, spices, bay leaf, allspice, and parsley.
3Remove sacs from salt and rinse gently in fresh water. Set aside.
Simmer combined ingredients about 10 minutes.
Gently drop in sacs of eggs
4Cook an additional 30 minutes then let cool in the juice.
Excellent hot or cold.

About this Recipe

Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom