Goldeye: smoked or pickled?

[alta270]

I've only had goldeye two ways, smoked (love it) and in the pan (yuck).

The thought has occured to me that herring and mackerel are oily fish also, and good pickled, and I wonder if anyone has tried doing that with goldeye? If so, did you use 5% or 7% vinegar?

Any suggestions or thoughts?

[Crankbait]

we smoke
and we pickle them smoked
not for everyone
will post detailed recipe later for you

[KegRiver]

Sounds interesting.

I like Goldeye cooked on a stick over an open fire, like roasting a wiener.
I think they have the best flavor of any local fish. I just wish they had texture to go with the taste.

Maybe pickling would fix them up good.

I wouldn't eat them from the warm southern rivers. Too oily and the few I've caught down there tasted like mud.

Here the water is much colder and they don't get oily. Not like down there anyway.

Maybe pickling would soften the Y bones too. That's the worst part of eating a Goldeye. The Y bones are so thin they are hard to find and pull out.

[alta270]

Originally Posted by Crankbait

we smoke
and we pickle them smoked
not for everyone
will post detailed recipe later for you

Never thought of that! Be definitely interested in your method.