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01-05-2018, 07:24 PM
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Join Date: Jun 2013
Location: Vyshgorod, UA; Edmonton, AB
Posts: 584
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Dried Fish. Would you eat that?
Hi there fellas!
This video was shot in March 2017 on Chip Lake, but was forgotten until now.
I gonna show you traditional way of drying fish from Eastern Europe.
In this case I'm using Northern Pike, but you could make any kind of fish, pretty much, using this method.
https://www.youtube.com/watch?v=Hra_W8XRHtg
Did you try anything like that before? Let me know what you think.
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01-05-2018, 07:57 PM
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Join Date: Sep 2008
Location: Edmonton Alberta
Posts: 9,654
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Brilliant
I will try that
Thank you!!!!
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01-05-2018, 09:41 PM
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Join Date: Feb 2015
Posts: 222
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My only criticism is that you took way too long to crack open that beer! :-)
What do you do with the roe?
__________________
The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope. John Buchan
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01-05-2018, 10:28 PM
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Join Date: Jun 2013
Location: Vyshgorod, UA; Edmonton, AB
Posts: 584
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Quote:
Originally Posted by huntinstuff
Brilliant
I will try that
Thank you!!!!
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Thank you! Give it a go, you won't be disappointed.
Quote:
Originally Posted by iYearn
My only criticism is that you took way too long to crack open that beer! :-)
What do you do with the roe?
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Hahaha!
I fry roe just like that, or mix it with egg, flour and dill and make roe patties, they are wonderful! Also try to fry fish liver if you never tried this is delish as well!
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01-05-2018, 10:29 PM
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Join Date: Nov 2010
Location: Fort McMurray, AB
Posts: 2,515
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Like
And subscribed.
__________________
Be sure of your target and what lies beyond.
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01-05-2018, 10:30 PM
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Join Date: Jun 2013
Location: Vyshgorod, UA; Edmonton, AB
Posts: 584
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Quote:
Originally Posted by Flight01
Like
And subscribed.
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Thank you! Much appreciated!
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01-05-2018, 10:39 PM
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Join Date: May 2007
Posts: 4,451
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My Uncle Paul did this. He added some smoke to the drying process which made it intensified. I was probably around 9-10 yrs old last time I had some. I never learned how he did it...so this was helpful 
Yes, it is "pike jerky" for sure.
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01-05-2018, 11:07 PM
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Join Date: Dec 2008
Location: Calgary, AB
Posts: 953
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Salted and dried Perch makes grate snack for beer 
__________________
Ask-hole: Someone who constantly asks for advice then does the opposite of what you told them.
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01-07-2018, 10:47 AM
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Join Date: Nov 2010
Posts: 1,020
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Going to give it a shot too looks like it would be good.
Sent from my iPhone using Tapatalk
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01-08-2018, 12:09 PM
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Join Date: Dec 2011
Posts: 58
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Don't you need to cook them? They are still RAW per say, are they not?
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01-08-2018, 02:28 PM
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Join Date: May 2007
Posts: 4,451
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Quote:
Originally Posted by Rememe
Don't you need to cook them? They are still RAW per say, are they not?
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I think raw is not the correct term. I think cured would probably be a closer term. As salt is used to cure there could be a very slight risk. I guess if you were really concerned you could freeze it after the curing and drying process to really make sure.
To the Op, have you ever frozen your dried pike after it is ready? Does in change the flavor much? I’m thinking less so since it is cured and dried….and extremely lean like already mentioned.
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01-08-2018, 03:27 PM
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Join Date: Oct 2011
Location: Edmonton
Posts: 1,239
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My Baba used to do this. It's been decades since I have eaten any. Gido used to get his pike through the ice and Baba would dry it in the basement. It was always a treat on the winter visits. She also pickled it, yum, yum.
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01-08-2018, 05:40 PM
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Join Date: Apr 2013
Posts: 3,281
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Great video. I’ll give it a try next time we get a few Pike. Thanks.
Oh ya, subscribed and gave the video a thumbs up too.
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01-08-2018, 06:29 PM
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Join Date: Jun 2013
Location: Vyshgorod, UA; Edmonton, AB
Posts: 584
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Quote:
Originally Posted by Rememe
Don't you need to cook them? They are still RAW per say, are they not?
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Yes they are raw when you start, but after salt "bath" they are preserved, and kinda cooking (curing) while they drying. It is safe, no worries, I ate this stuff since my childhood. Trust me, it is way safer than Sushi from Superstore! LOL
Quote:
Originally Posted by SNAPFisher
.............
To the Op, have you ever frozen your dried pike after it is ready? Does in change the flavor much? I’m thinking less so since it is cured and dried….and extremely lean like already mentioned.
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No, after it thawed you won't feel any difference if you decide to freeze it. However it must be pretty dry at that moment. But I never done it to make sure meat is safe to eat, it is. You could only screw it up in the mid process, if there is any slime forming, or it doesn't smell good, stinks - do not consume! After it fully cured it can't go bad.
Usually, after curing I put it in fridge, so it won't get to hard. But most of the times it doesn't last long!
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01-09-2018, 09:45 PM
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Join Date: Apr 2013
Posts: 3,281
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Quote:
Originally Posted by Angler
Yes they are raw when you start, but after salt "bath" they are preserved, and kinda cooking (curing) while they drying. It is safe, no worries, I ate this stuff since my childhood. Trust me, it is way safer than Sushi from Superstore! LOL
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Man...you had me until you had to bash Superstore Sushi... The only thing that beats Superstore Sushi is the mystery meat on a stick smothered in honey garlic sauce that 7-11 sells. That stuffs to die for. Lol.
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