WHAT IS THE BEST WINE FOR PICKLING NORTHERN PIKE?
Answer From Expert Roger Bohmrich MW
I have made ceviche in various forms using lemon and/or lime juice, but I have not pickled fish with wine by itself. Depending on the desired outcome, recipes may call for brief cooking prior to the addtion of vinegar or lemon juice. Others combine salt curing and pickling with white vinegar. It is very important to prevent contamination and to be sure the fish is safe to eat. I wonder if wine is the best choice for pickling, unless you simply want to add a very small amount of an acidic white wine, for the purpose of enhancing flavor, to a pickling liquid composed mainly of vinegar.
