Birdsnest
Well-Known Member
That pickled salmon thread gave me th idea to search for pickled tuna. I found this and will give it a go after hunting season.
Cut the loin into medallions
Keeping the pieces separated, completely cover the fish in salt for 8 days. (I used 4 boxes of kosher salt)
Rinsed off the fish
Soak in cold water for 4 hours then drain and repeat. I soaked them in an ice chest using lots of water.
Make the brine during the 2nd soak.
Cut the fish up into bite size pieces
Slice an onion and layer with the fish in jars
Boil up the brine and then let cool to room temp. Ladle into jars, full to the top.
Refrigerate, ready after 1 week
Brine:
6 cups Apple Cider Vinegar
3 Cups Water
2 Cups Sugar
10 cloves
1 small bottle of pickling spice
thoughts?
Cut the loin into medallions
Keeping the pieces separated, completely cover the fish in salt for 8 days. (I used 4 boxes of kosher salt)
Rinsed off the fish
Soak in cold water for 4 hours then drain and repeat. I soaked them in an ice chest using lots of water.
Make the brine during the 2nd soak.
Cut the fish up into bite size pieces
Slice an onion and layer with the fish in jars
Boil up the brine and then let cool to room temp. Ladle into jars, full to the top.
Refrigerate, ready after 1 week
Brine:
6 cups Apple Cider Vinegar
3 Cups Water
2 Cups Sugar
10 cloves
1 small bottle of pickling spice
thoughts?