Pickled Cold Smoked Sockeye Belly Strips
I have found that these very rich and flavorful strips make the absoulte ultimate pickled salmon. The curing and delicate smoking process makes for a truly unique taste experience. My personal pickling recipe is as follows:
- 1/2 lb cold smoked sockeye belly strips
- 2 cups white sugar
- 2 cups water
- 2 tablespoons pickling spices in cheesecloth bag
- 2 1/4 cups white vinegar
- yellow onion
Boil sugar, water, and spices for 10 minutes. Allow to cool completely and add vinegar. Layer pieces of salmon and slices of onion loosely and add liquid to cover fish. Refrigerate for one day and you have some incredible pickled salmon.