PICKLED SUCKER FISH ROE

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Pickled Sucker Fish Roe image

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

Provided by Russ Myers @Beegee1947

Categories     Fish

Number Of Ingredients 9

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)

Steps:

  • Gently remove the skeins (or sacs) of eggs from the body cavity of the fish, taking care not to break the membrane.
  • 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.
  • Remove sacs from salt and rinse gently in fresh water. Set aside. Simmer combined ingredients about 10 minutes. Gently drop in sacs of eggs
  • Cook an additional 30 minutes then let cool in the juice. Excellent hot or cold.

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