Hey Mike,
Great Suggestion! They look great.
I've got three pressure cookers, and I use them a lot, for all kinds of cooking and preserving.
Another great way of preserving bluegill -- well, actually, most any fish, is to pickle it. No cooking involved, yet very safe, and they will be delicious for a very long time.
Like you did, start out brining cracker-size pieces of filets in salt and vinegar, then pickling them in some cheap sweet white wine, after packing them alternately with thin slices of onions between each row of pieces in the jar or crock.
There are lots of good fish pickling recipes on the Internet, especially from Minnesota, Wisconsin, and Upper Michigan, where this is a serious delicacy. Nothing better when served on a rye-crisp or other tasty cracker.
The biggest problem with pickling fish is that it takes a couple of weeks to reach perfection, and the anticipation will drive you crazy.
Good eatn'
Ken
Last edited by catmandoo; 06/24/12 07:34 PM. Reason: drooling after thoughts
