Surely, sometime this spring you’ll find yourself hauling a stringer full of trout. There are countless ways to prepare these fish. One of my go-to preparation methods is a simple pickled trout recipe. With a few basic ingredients and a little bit of time, you can easily create a delicious riverside snack or appetizer. While most any size trout will work with this recipe I’ve found that fish 17-in. or longer work best. Give it a shot the next time you have a few extra fillets on hand.
- 2/3 of a trout
- 1 large onion
- ½ cup pickling salt
- 1 tbs pickling spice
- White Vinegar
- Peel skin off trout prior to filleting.
- After fillets are cut, cube into bite size pieces.
- In a plastic or glass container add the 1/2 cup of salt into 2 quarts water. You want to be able to float an egg, so adjust the salt accordingly.
- Add the trout cubes into salt brine and let them sit for 8 to 12 hours.
- Thoroughly rinse the trout and set aside. Make a 50/50 mixture of water and white vinegar and add it to fresh container. Add in 1 chopped onion, the pickling spice and the trout. Put the container in the refrigerator for 2 days.
- Dig in and enjoy.