Ways to fix Northerns

 

Fom the Minnesota Lakes Association newletter:
Minnesota Lakes Association

New Ways To Serve Northern
January/February 2000

Northern Fish Cocktail
(A Minnesota Shrimp Cocktail)
From Bette Wilhelmi, Duluth

Make a brine by mixing and boiling the following ingredients until onion and celery are tender.

4 cups water
2 cups vinegar
1 medium onion, 1 stalk of celery
1 bay leaf
cut up

Remove bay leaf. Add pieces of fish and boil 8 minutes (not a hard boil). Remove fish and cool on a paper towel. Break into small pieces, removing all bones. Add sauce and fish in layers; a margarine container works well. Suggest doubling the sauce recipe to have enough to thoroughly cover the fish. Serve on crackers or on lettuce. Freezes well. Sauce:

1/2 cup chili sauce
3 T horseradish 1/2 t Worcestershire sauce
1/3 cup catsup

Pickled Northern
From Cliff and Gloria Hansen,
Lake Benton, Minnesota
Life (Lake Improvement For Everyone)
Lake Association
Cut northern fish in small pieces, cover with salt for 48 hours. Drain and rinse several times, cover with white vinegar for 48 hours. Drain. Boil 4 cups white vinegar, 1 cup water, and 3 cups sugar. Combine 1 tablespoon whole cloves, 1 tablespoon whole allspice, 3 whole bay leaves, 1 tablespoon mustard seed; tie in bag or cheese cloth and add to boiling mixture. Cool mixture, then add 1 cup white port wine. Put fish in gallon jar with onion; pour juice over. Makes one gallon.