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I came across a recipe for an apple, onion and pickled herring salad that looked good enough to try.

Use leftover cooked fish to make fish tacos or add to salads.

Try this recipe with any kind of fish or even chicken.

Try this recipe with cod, tilapia, snapper or another fish.

Cut fillets into 2- or 3-inch wide pieces and make sure that they’re bone dry and cold before starting.

The secret is to use an extremely hot skillet, preferably a well-seasoned cast iron one, and cook outdoors.

This batch of pickled northern turned out great. The meat is nice, firm and the brine tasted amazing!

This works with pretty much any fish, but my favorites include crappie, bluegill, rockfish, and other small fish.

Recipes: Pike/Muskie