Thread: Canning crappie ?

I did the pickled version a year or 2 ago; I followed the version on Youtube by "5 Year Plan". I used a combination of panfish; crappie, bluegill, perch.

Canning brine is 8 cups white vinegar, 5 cups white sugar, 1/3 cup pickling spice. I added 2 tablespoons of red pepper flake and extra peppercorns. I did 1/2 of the canning recipe so added 8-10 extra peppercorns. Used some onion slices, too.

I thought it was pretty good, certainly not a meal in itself but as a snack or just a bite of something different now and again it was just the ticket.

EDIT to add: REMINDER... Fish must be frozen first to kill any parasites; the 1st brining step actually firms them up a bit once they thaw.