Absolutely. You will find me at the forest's edge (though as away from the town as possible so I do not disturb anyone that is still sleeping) at sunrise. As for the recipes, here are both of the ones I have used in the past:
PICKLED FISH Using freshly caught and cleaned fish, soak the fish in a weak brine for one hour. Drain the fish, then set it in a strong brine for twelve hours in a cool place. Rinse the fish, then cut into smaller pieces.
Take the following and bring to a boil: 1/4 ounce bay leaves, 2 tablespoons allspice, 2 tablespoons mustard seed, 1 tablespoon cloves (whole), 1 tablespoon ground pepper, 1/2 pound onions, 2 quarts vinegar, five cups water.
Add fish and simmer until tender (approximately ten minutes). Remove fish and lay the pieces flat, then chill. Once the fish is cold, pack the fish into clean jars and add spices as you wish (I recommend bay leaf, fresh onions, and lemon if possible). Strain the vinegar solution and bring to a boil. Pour the solution into the jars until covered, then seal tightly as with any other pickling process.
SMOKED FISH Using freshly caught and cleaned fish, set the fish in a strong brine for twelve hours in a cool place. Prepare a very strong brine with cold water, then set the brined fish in this for fifteen minutes. Then smoke the fish quite thoroughly for thirty minutes.
Do note, both of these necessitate that they at least be kept cool. If you do not have an icebox, there are quite simplistic but effective forms of cooling that should keep them from spoiling.
i'm so sorry 😬
PICKLED FISH
Using freshly caught and cleaned fish, soak the fish in a weak brine for one hour. Drain the fish, then set it in a strong brine for twelve hours in a cool place. Rinse the fish, then cut into smaller pieces.
Take the following and bring to a boil: 1/4 ounce bay leaves, 2 tablespoons allspice, 2 tablespoons mustard seed, 1 tablespoon cloves (whole), 1 tablespoon ground pepper, 1/2 pound onions, 2 quarts vinegar, five cups water.
Add fish and simmer until tender (approximately ten minutes). Remove fish and lay the pieces flat, then chill. Once the fish is cold, pack the fish into clean jars and add spices as you wish (I recommend bay leaf, fresh onions, and lemon if possible). Strain the vinegar solution and bring to a boil. Pour the solution into the jars until covered, then seal tightly as with any other pickling process.
SMOKED FISH
Using freshly caught and cleaned fish, set the fish in a strong brine for twelve hours in a cool place. Prepare a very strong brine with cold water, then set the brined fish in this for fifteen minutes. Then smoke the fish quite thoroughly for thirty minutes.
Do note, both of these necessitate that they at least be kept cool. If you do not have an icebox, there are quite simplistic but effective forms of cooling that should keep them from spoiling.