[Alaskacat]

I mixed up something new that I wont have a chance to try until this Sunday night. Just want to get your opinion. I had about half a gallon on various species of perch left over from another fishing excursion. Had them in the freezer but the little woman was needing some room. So here is what I did: Took a gallon jar, poured in an 8 0z. jar of garlic powder, a bottle of anise extract (couldn't find the oil), the perch and topped it off with regular white vinegar. Gave it a good shake and left it outside. In all y'all vast experience, how do you think this will do?

Jim

 

[abilene]

Alaskacat, I think it's liable to blow up, that's what I think. Hehe. Vinegar is a new one on me, what does that do?

I also think it will stink so bad, you won't be able to stand it. Those perch can get real rotten. Is the vinegar to keep that from happening? Pickled perch might not be too bad, they might like it. I like pickled stuff too.

You may be on to something there, even if you do remind me a mad scientist in a laboratory.
Let us know how it turns out.

 

[Alaskacat]

Hey abilene,

I hope it doesn't blow...it'll make quite a mess.

The idea with the vinegar is to both preserve the perch and to get the garlic and anise scent thoroughly through the meat. I don't know if it will work or if it will catch any fish. But it's fun to play around with. I'll keep ya posted as to the results.

Jim

 

[vacatfish]

Put some small breathing holes in that lid or you will be cleaning up glass along with a mess.

I have used pickles in a bait before and it did work about the same thing is being done but your is more like the juice from a jar of pickles.

 

[Alaskacat]

Well, I didn't count on this but either the vinegar or the heat from sitting outside or both has kind of cooked the perch. The meat lookes as if were boiled. The skin is tender and tears easily so it's not going to work as cut bait. But it smells really good...I mean for bait and all, but it's all soupy and runny. So, I thought I'd try to extract some more wisdom and experience.

Not that any of you would have tried something as silly as this, but since I did, what would you suggest I do to it now to try and make it usable.

PLEASE help me! I have a gallon of this stuff.

Jim

 

[bud1110]

Well if it's soupy, the only thing I know to try to salvage what you have, is to add some flour to thicken it up. Then make dough balls out of it.

Or,

You could add some cattails to it and make a dip bait out of it...

Either way it should work just fine....

 

[Nate]

The acid from the vinegar cooked the fish. Same principle as making pickled Herring. If you leave it set long enough, the vinegar will penetrate the meat completely and disolve the bones.

Anything with high acid content will cook meat, even lemon or lime juice.

 

[Crucial]

Nate is exactly right,
In fact it even has a name Ceviche (see-vee-chay) It's a latin dish and very good!

I have heard of people placing minnows in a jar and covering them with Iso-alcohol (I even knew a guy that used grian alcohol haha) and then top it off with some essential oil (anise usually). The alcohol evaporates quickly with little to no residue left behind (except for the essential oil used).
Still, I'd leave them at room temp or even refridgerate them...