pickled sucker fish roe

Name: Pickled Sucker Fish Roe
Cook time: 40 min
Cuisine: American
Ingredients: 1 quart(s) water; 1 cup(s) vinegar; 1 medium onion, chopped; 1/2 teaspoon(s) pickling spices; 1 - bay leaf; 3 - allspice, crushed (optional); - a few springs of parsley; - pickling salt; - fish roe (sucker is best)

(2 RATINGS)

12 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on May 18, 2013

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

Rate

prep time

cook time 40 Min

method Canning/Preserving

yield

Ingredients

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

How To Make pickled sucker fish roe

Step 1

Gently remove the skeins (or sacs) of eggs from the body cavity of the fish, taking care not to break the membrane.

Step 2

Small 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.
Step 3

Remove sacs from salt and rinse gently in fresh water. Set aside. Simmer combined ingredients about 10 minutes. Gently drop in sacs of eggs
Step 4

Cook an additional 30 minutes then let cool in the juice. Excellent hot or cold.
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