Best 3 Pickled Bluegill Recipes

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**Experience the Exquisite Taste of Pickled Bluegill: A Culinary Journey of Sweet, Tangy, and Savory Flavors**

Indulge in the delightful flavors of pickled bluegill, a traditional dish that has captivated taste buds for generations. This culinary gem is prepared using fresh bluegill fillets, meticulously cleaned and seasoned with a blend of aromatic herbs and spices. The fish is then submerged in a savory pickling solution, creating a symphony of sweet, tangy, and savory notes. As the bluegill absorbs the flavors of the pickling liquid over time, it transforms into a delectable delicacy that is both unique and unforgettable.

This article presents a collection of pickled bluegill recipes, each offering a distinct take on this classic dish. From the classic Sweet Pickled Bluegill, a harmonious blend of sugar, vinegar, and spices, to the tangy and bold Spicy Pickled Bluegill, infused with the heat of chili peppers, these recipes cater to a variety of palates. For those who prefer a more traditional approach, the Old-Fashioned Pickled Bluegill recipe offers a timeless combination of simple ingredients that highlight the natural flavors of the fish.

Whether you are a seasoned angler looking to preserve your catch or a culinary enthusiast seeking a new and exciting dish to tantalize your taste buds, pickled bluegill is sure to leave a lasting impression. With its versatility and ease of preparation, this dish is perfect for any occasion, from casual gatherings to formal dinners. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with pickled bluegill.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED FISH



Pickled Fish image

Many of you have purchased Pickled Herring I am sure. It has been a New Years Eve Tradition in our house for over fifty years. "Noon Hour" is a good brand. You can make a very good Pickled Fish at home. I prefer the sweet vinegar and wine rather than the creamed variety. I started experimenting with the cheapest fish I could...

Provided by Gary Hancq

Categories     Seafood Appetizers

Time 1h10m

Number Of Ingredients 15

2 pt fish fillets - northern, crappie, bluegill, white fish 1 1/2 lbs.
1 large onion - red, white or yellow -- sliced thin then cut in half.
BRINE
2 c white vinegar
1 1/2 c water
1 1/2 c salt pickling or canning
PICKLING LIQUID
2 c white vinegar
1 c water
1 2/3 c sugar
2 Tbsp pickling spices
1 Tbsp mustard seed
1 c reisling white wine or other -- sweet white wine.
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PREP TIME DOESN'T INCLUDE BRINING DAYS IN FRIDGE

Steps:

  • 1. The Fish: Clean and rinse the fillets 1 1/2 to 2 pounds. If fillets are thick slice on the bias to about 1/8" to 1/4" thick, then cut to size of quarter coin. Fish remain raw for this recipe. No cooking of fish. IMPORTANT: The fish bones will dissolve don't worry about them.
  • 2. The Brine: Bring 2 cups white vinegar, 1 1/2 cups water and 1 cup pickling or canning salt to a boil and stir. Allow to cool to room temperature. If using stainless steel pan don't add salt until it comes to a high simmer. Otherwise salt can pit stainless steel cookware.
  • 3. Put Fish into one gallon size zip-lock bag or sealable container and add the cooled Brine. Refrigerate for 2 to 4 days. Then drain and rinse twice. Then allow to soak in fresh cold water for 5 to 10 minutes.
  • 4. The Pickling Liquid: Combine 1 2/3 cups white vinegar, 2/3 cup water, 1 2/3 cups sugar and bring to high simmer-low boil. Add the 2 tablespoons of Pickling Spices and 2 teaspoons Mustard Seed and simmer for 5 to 10 minutes. Allow to cool to room temperature. Then add the 3/4 to 1 cup of Riesling White Wine (I used Black Swan Brand), or use sweet to very sweet white wine of your choice. Strain and reserve both liquid and spices.
  • 5. Packing Fish and Onions: In pint jars place a couple layers of Fish, then layer of onion and a small bit of the reserved spices. Continue layering until jars are full to 1/4 inch of top, pack firmly. Then fill with Pickling Liquid to 1/4 inch of top. Seal and refrigerate for 6 to 10 days. Refrigerated will keep months.
  • 6. You can use the excess Pickling Liquid and Spices to make Sweet Refrigerator Pickles with Onions. Just combine sliced Cucumbers and Onions, and refrigerate.
  • 7. Note: I posted this prematurely prior to editing and checking everything for this recipe on 3/5/10. I will do that and remove this note 3/6/10. Allow me to proof soon before trying this.

BLUEGILL PARMESAN



Bluegill Parmesan image

All the fisherman at your house will be pleased to turn over their catch for this tasty recipe. The seasoned crumb mixture produces a crispy coating for baked fillets that really stays on. -Margaret Garbers, Van Horne, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup butter, melted
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound bluegill or crappie

Steps:

  • Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 290 calories, Fat 15g fat (9g saturated fat), Cholesterol 138mg cholesterol, Sodium 1018mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.

FRIED BLUEGILL FILLETS



Fried Bluegill Fillets image

"The secret to this recipe is double-dipping the fish fillets," writes Doug Wright of Maize, Kansas.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
6 eggs
1-1/2 pounds bluegill or crappie fillets
1/2 cup canola oil, divided

Steps:

  • In a shallow bowl, combine the first five ingredients. In another bowl, whisk eggs. Dip fillets in eggs, then coat with crumb mixture. Dip again in eggs and crumb mixture., In a large skillet over medium-high heat, cook fillets in batches in 2 tablespoons oil for 2-3 minutes on each side or until fish flakes easily with a fork, adding oil as needed.

Nutrition Facts : Calories 473 calories, Fat 29g fat (7g saturated fat), Cholesterol 325mg cholesterol, Sodium 707mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.

Tips:

- Choose fresh, firm bluegill fillets for pickling. - Use a sharp knife to remove the skin and bones from the fillets. - Soak the fillets in a brine solution for at least 1 hour before pickling. This will help to remove any impurities and firm up the flesh. - Use a variety of spices and herbs to flavor the pickling liquid. Common choices include garlic, dill, peppercorns, and bay leaves. - Bring the pickling liquid to a boil, then reduce the heat and simmer for 5 minutes. - Pour the hot pickling liquid over the bluegill fillets and let them cool to room temperature. - Transfer the pickled bluegill fillets to a jar or container and refrigerate for at least 2 weeks before eating.

Conclusion:

Pickled bluegill is a delicious and versatile dish that can be enjoyed on its own or as part of a meal. It is a great way to preserve bluegill and enjoy it all year long. With its unique flavor and texture, pickled bluegill is sure to become a favorite among fish lovers. Here are some additional tips for making pickled bluegill: - If you are using frozen bluegill fillets, thaw them completely before pickling. - You can adjust the amount of spices and herbs in the pickling liquid to suit your taste. - Pickled bluegill can be stored in the refrigerator for up to 6 months. - Pickled bluegill is a great addition to salads, sandwiches, and wraps. It can also be used as a topping for pizza or pasta.

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